Spinach and Kale Turkey Meatballs

What a great way to sneak in some veggies to your diet! This recipe was inspired by a submission from one of my readers. He sent in a recipe he loves to make which essentially used kale and spinach along with bread crumbs, an egg, and some parmesan to make veggie balls. Inspired by his recipe, I added my own spin by substituting the bread crumbs for almond flour, and adding in ground turkey breast for more protein and to turn this into a really nice, complete meal.

Thank you to James Hess for sharing your recipe, and for keeping me inspired to create new recipes!

What you'll need:

1lb ground organic turkey breast (or ground chicken breast)
1 cup fresh spinach leaves
1 cup fresh kale leaves, stems removed
1/2 almond flour
1/2 small onion
1 clove garlic
1 egg, beaten
1 tsp. EVOO
2 tsp kosher salt
1 tsp oregano 
1/2 tsp black pepper

Preheat oven to 375 degrees.

Line jelly roll pan with foil and spray with nonstick cooking spray. 

Add onion and garlic clove to food processor then finely chop. Add spinach and kale to food processor with onion and garlic, and process until everything is finely chopped. Add spinach/kale mixture to a bowl with the ground turkey breast and almond flour. Next, add egg, EVOO, salt, oregano, and pepper to ground turkey breast bowl. Mix everything together by hand or using a spoon until well combined.

Roll mixture into 2 inch sized meatballs, and place on lined jelly roll pan.  You should get about 1 dozen meatballs. Place meatball in 375 degree oven for about 20 minutes or until internal temperature of the meatballs  reaches 165 degrees.

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