Coming up with weeknight dinner ideas that are both healthy and crowd-pleasing can feel like mission impossible. Between after-school activities, work deadlines, and the usual evening rush, finding time to cook something nutritious that everyone will actually eat often seems out of reach.
That’s why these ground turkey and kale meatballs have become such a regular feature in our meal rotation – they’re packed with good-for-you ingredients, quick to prepare, and even the pickiest eaters tend to give them a thumbs up.
Why You’ll Love These Turkey Kale Meatballs
- Healthy twist on classic meatballs – These meatballs pack extra nutrients with leafy green kale while keeping all the satisfying flavor you love.
- Lean protein – Ground turkey makes these meatballs a lighter option compared to traditional beef versions, perfect for anyone watching their fat intake.
- Meal prep friendly – Make a batch on Sunday and enjoy them throughout the week – they reheat beautifully and can be used in various dishes from pasta to sandwiches.
- Simple ingredients – You’ll only need a handful of basic ingredients that are easy to find at any grocery store, making this recipe both practical and budget-friendly.
What Kind of Ground Turkey Should I Use?
For meatballs, you’ll want to think about the fat content of your ground turkey, as it plays a big role in how juicy your meatballs turn out. Regular ground turkey (93% lean) is your best bet for this recipe, as it has just enough fat to keep the meatballs moist while still being healthier than beef. While you can use the extra lean ground turkey (99% lean), your meatballs might end up a bit dry unless you add extra olive oil or moisture. When shopping, look for ground turkey that’s pink in color and feels cold to the touch – and try to avoid any packages with excess liquid pooling at the bottom, as this can mean the meat isn’t as fresh as it could be.
Options for Substitutions
Need to switch things up with these meatballs? Here are some helpful swaps you can try:
- Ground turkey: You can swap ground turkey with ground chicken for a similar lean protein option. Ground pork or beef will work too, but they’ll make the meatballs richer and slightly higher in fat.
- Kale: Not a kale fan? Try using spinach, Swiss chard, or collard greens instead. Just make sure to chop them finely and cook them down the same way. If using spinach, you might need an extra cup since it shrinks more than kale.
- Eggs: If you’re avoiding eggs, try using 1/4 cup of ricotta cheese per egg, or 2 tablespoons of ground flax seeds mixed with 6 tablespoons of water (let it sit for 5 minutes before using).
- Dried herbs: Fresh herbs work great too – just triple the amount since dried herbs are more concentrated. You can also mix and match different herbs based on what you have on hand.
- Olive oil: Any neutral cooking oil like avocado oil or grapeseed oil will work fine for sautéing the kale.
Watch Out for These Mistakes While Cooking
The biggest challenge when making turkey meatballs is preventing them from turning out dry and tough – since turkey is lean, it needs careful handling to stay moist. To avoid overworking the meat mixture, which can lead to dense meatballs, mix the ingredients just until combined and use gentle hands when forming the balls. Another common mistake is skipping the pre-cooking of kale, but raw kale can release moisture during baking and make your meatballs fall apart – so make sure to sauté it first and let it cool completely before mixing with the turkey. For the juiciest results, don’t overcook the meatballs – they’re done when a meat thermometer reads 165°F, and letting them rest for 5 minutes after cooking helps keep the moisture locked in.
What to Serve With Turkey Meatballs?
These turkey and kale meatballs are super versatile and pair well with all kinds of sides! The most obvious choice is to serve them over your favorite pasta with marinara sauce, but don’t feel limited to just Italian-style dishes. They’re great nestled in a warm sub roll with melted provolone cheese, or try them over fluffy rice or cauliflower rice for a lighter option. Since these meatballs already have kale built in, you could keep the veggie side simple with some roasted broccoli or a basic side salad. For a cozy winter meal, I love serving them over creamy mashed potatoes with a side of garlic bread to soak up all the sauce.
Storage Instructions
Keep Fresh: These turkey and kale meatballs will stay good in an airtight container in the fridge for up to 4 days. They’re perfect for meal prep – I like to make a big batch on Sunday and use them throughout the week for quick lunches and dinners!
Freeze: Want to save some for later? Let the meatballs cool completely, then place them on a baking sheet and freeze until solid (about 1-2 hours). Transfer them to a freezer bag or container and they’ll keep for up to 3 months. This method prevents them from sticking together, so you can grab just what you need!
Reheat: To warm up refrigerated meatballs, pop them in the microwave for 1-2 minutes or heat them in a covered skillet over medium heat. For frozen meatballs, thaw them overnight in the fridge first, then reheat. You can also drop frozen meatballs directly into your favorite simmering sauce until they’re heated through.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40 minutes |
| Total Time | 55-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 130-150 g
- Fat: 75-85 g
- Carbohydrates: 20-30 g
Ingredients
- 3 tablespoons olive oil
- 4 cups chopped kale
- 2 pounds turkey, ground
- 4 garlic cloves
- 2 eggs
- 1 teaspoon oregano, dried
- 1/2 teaspoon parsley, dried
- 1/2 teaspoon rosemary, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 1: Preheat the Oven and Wilt the Kale
Begin by preheating your oven to 350 degrees F.
While the oven is heating, add olive oil to a large pan set over medium-high heat.
Add the kale and stir continuously until the kale is wilted, which should take about 5-7 minutes.
Step 2: Process the Kale and Garlic
Transfer the wilted kale to a food processor, adding in your garlic.
Pulse a few times until the kale is finely chopped.
This will be the base for your meatball mixture.
Step 3: Mix and Form the Meatballs
In a large bowl, combine the kale mixture, ground turkey, eggs, oregano, parsley, rosemary, salt, and pepper.
Mix thoroughly to ensure everything is well combined.
You can use your hands, which is highly effective, or a spoon.
Once mixed, form the mixture into 2-inch diameter balls.
Step 4: Prepare Baking Sheets and Cook
Line two baking sheets with parchment paper.
Place the formed meatballs on top of the sheets, giving them a little space between each.
Place the baking sheets in the preheated oven and bake the meatballs for about 40 minutes, or until their internal temperature reaches 165 degrees F, ensuring they are cooked through.
Step 5: Serve and Enjoy
Once the meatballs are done baking, carefully remove them from the oven.
Serve the meatballs warm, paired with your favorite tomato sauce.
Enjoy your delicious homemade turkey and kale meatballs!
