How do I keep turkey meatballs moist?

Don’t overmix, and let them rest after baking. The pre-cooked kale and eggs help keep them juicy.

Can I make them dairy-free or egg-free?

Yes! Replace each egg with ¼ cup ricotta or 2 tablespoons of flaxseed mixed with 6 tablespoons of water.

Can I pan-sear instead of bake?

You can, but baking is easier and cleaner. Pan-sear for 8–10 minutes, turning often, until golden and cooked through.

How do I know when they’re done?

Use a thermometer. They’re ready when the center reaches 165°F.

Ground Turkey and Kale Meatballs | Simple, Juicy & Healthy

Name: Ground Turkey and Kale Meatballs | Simple, Juicy & Healthy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lb ground turkey (93% lean); 4 cups chopped kale, stems removed; 4 garlic cloves, minced or grated; 3 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp dried rosemary; 1/2 tsp dried parsley; 1/2 tsp salt; 1/4 tsp black pepper; 2 large eggs

Description

Juicy and wholesome ground turkey and kale meatballs baked until tender and full of flavor. Perfect for meal prep or quick weeknight dinners.

Ingredients

Scale

2 lb ground turkey (93% lean)

4 cups chopped kale, stems removed

4 garlic cloves, minced or grated

3 tbsp olive oil

1 tsp dried oregano

1/2 tsp dried rosemary

1/2 tsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

2 large eggs

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Instructions

1. Preheat oven to 350°F.

2. Sauté kale in olive oil over medium-high heat for 5–7 minutes until wilted.

3. Let cool slightly.

4. Transfer kale and garlic to a food processor and pulse until finely chopped.

5. In a large bowl, mix ground turkey, kale mixture, eggs, herbs, salt, and pepper until just combined.

6. Form into 2-inch balls.

7. Line two baking sheets with parchment paper and arrange meatballs evenly.

8. Bake for 40 minutes or until internal temperature reaches 165°F.

9. Let rest 5 minutes before serving.

Notes

Do not overmix to avoid dense meatballs.

Always pre-cook kale to reduce moisture and improve texture.

Let meatballs rest after baking to retain juices.

For egg substitutes, use 1/4 cup ricotta per egg or 2 tbsp flaxseed mixed with 6 tbsp water.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4 meatballs
Calories: 240
Sugar: 1g
Sodium: 260mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 28g
Cholesterol: 120mg