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1 lb Ground Turkey
1 Egg Yolk
1 tbsp each Salt & Pepper
1/4 cup Fresh Cilantro/Parsley
1/4 grated Parmesan Cheese
1 Shallot
2-3 cloves Garlic
2 cups Breadcrumbs
1 Leek
3 ounces Kale
3-4 tbsp Olive Oil
2-3 cups Low Sodium Chicken Stock

Tuscan Turkey Meatballs

    • Serves 4
    • Medium


    Growing up we ate quite a few sausages on bread rolls, meatballs with spaghetti, and pork with potatoes…hey I still can’t resist the smell of Bratwurst, that’s just the German in me! So it’s safe to say I still love meat but don’t eat it as often as I prefer lighter meals…and frankly all that fat and whatnot just isn’t good for my health. When I do want to fix my meat craving, I love making meatballs…turkey meatballs.

    After making a dozen versions of meatballs, it’s safe to say that this Tuscan Turkey Meatball is one of my favorites! If you are worried about a dry meatball…it won’t happen if you follow this recipe and the trick is…chicken broth!! I call them Tuscan as they are inspired by one of my favorite cooking shows, ‘Extra Virgin’ with Debi Mazar and her husband Gabriele Corcos. You might have seen Debi in a few movies and shows like ‘Entourage.’ Her husband, Gabriele is an amazing chef from Tuscany and he makes the most amazing, authentic Italian food.



    Chop & Prep

    First, chop everything that needs choppin' to get that out of the way...

    Here is a tip for the leek: cut off the end and the top where the dark green part starts and discard. Next, cut lengthwise and rinse under water as there will most likely be dirt in between the leek layers, then finely chop as well as all other veggies. For the kale, remove the rib as it can be bitter and fibrous.


    Make The Meatball Mixture

    To make the meatballs, get a large bowl and add the ground turkey, 1/4 cup chopped cilantro or parsley, one egg yolk, 1 tbsp salt and 1 tbsp ground pepper, 1/4 cup grated parmesan cheese or any other firm cheese of your preference (I used manchego), and finely chopped or grated shallot. Now use your pretty little fingers and get mixin'!

    Once you have your meatball mixture, wet your fingers and roll them into golf-sized balls then dip each ball into breadcrumbs.


    Head Over To The Stove

    Heat up a large skillet with about 2 tbsp of olive oil and add the leeks. Cook on medium for about 5 minutes then lower the heat to medium-low and cook for another 10 minutes. Stir occasionally.

    In a small pot heat up 3 cups of chicken broth. The chicken broth does not need to boil only heat up slightly.

    Next, add the chopped garlic to the leeks and sauté for 1 minute. Time to add the meatballs to the pan and drizzle over another tbsp of olive oil. Turn the heat to medium and cook the meatballs over the leeks for 3-4 minutes then turn them over and cook for another 2-3 minutes. The meatballs should now be browned. Add the chopped kale to the pot and 2-3 ladles of warm chicken broth. The heat of the broth will wilt the kale and fully cook the meatballs and ensure they stay moist! Cook for another 5 minutes on medium-low (uncovered).


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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