You all realize that I'm tied in with making solid living as simple as could reasonably be expected. In such a case that your life is in any way similar to mine, there sufficiently isn't hours in the day to complete everything.
I've posted a few snappy and simple 30 minute dinners of late (like my Curried Cauliflower and Kale Soup and my Creamy Sweet Potato Bacon Chowder).
Ideally you've gotten an opportunity to give them a shot. The present Turkey Meatball and Kale formula is motivated by an ongoing outing our family took to the Oregon Coast to visit family.
INGREDIENTS
FOR MEATBALLS
- 1 pound ground turkey
- 1 egg, whipped
- 2–4 tbsp flour (cassava, almond, coconut) **see note below
- 2 cloves garlic, crushed (or 1/4 tsp garlic powder) (like this)
- 2 tbsp fresh herbs (parsley, basil, dill, or cilantro) OR 1/2 tsp dried
- 3/4 tsp salt
- several grinds of fresh black pepper
- 2 tbsp butter, ghee, or coconut oil
- 2 tbsp butter, ghee, or coconut oil
- 1 onion, diced
- 4 large carrots, chipped
- 2 cloves garlic, minced
- 2 bay leaves
- 6 cups of good quality broth (chicken OR vegetable)
- 1 bunch of kale, destemmed and chopped (I used the Dino variety)
- chopped fresh herbs (parsley, basil, dill, or cilantro)
- red pepper flakes (like this)
INSTRUCTIONS
- TO MAKE MEATBALLS: In a large bowl, combine turkey meat, egg, flour, garlic, salt, and herbs and mix until well incorporated. Roll into small balls (about 1 1/2 inches). You’ll get about 24-26 meatballs. Heat 2 tbsp fat of choice in a large skillet on medium-high heat. Cook meatballs for 3-4 minutes, until all sides are brown. You may need to do this in batches. Set aside.
- TO MAKE SOUP: Heat 2 tbsp fat of choice in large soup pot. Add onions, carrots and garlic and cook until onions are translucent – about 5 minutes.