First, peel and finely dice 1 medium onion and divide in half. Half of the chopped onion will be used for the meatballs and the other half for the sauce.

Next, peel and mince the garlic cloves.

Wash and finely chop the parsley.

Wash the kale leaves then remove and discard the center stems as it can be bitter and fibrous and roughly chop.

Grate the parmesan cheese.

Lastly, crack the egg open and separate the yolk from the whites. Keep the yolk and discard the whites.

To make the meatballs, get a large bowl.

Add the raw ground turkey meat, half of the finely diced onion, chopped parsley, the egg yolk, grated parmesan cheese, and salt and ground black pepper.

Mix well using a fork or your clean hands.

I recommend using a small ice cream scoop for the meatball mixture to ensure that each meatball is about the same size.

Once the meatball is nice and round, gently coat it in breadcrumbs then move to a plate.

This mixture makes about 20 meatballs.

Heat up a large skillet with about 2 Tablespoons of olive oil then add the finely chopped onion and sauté on medium-low heat for 2 minutes.

Next, add the minced garlic and sauté for 1 minute.

Using tongs, carefully nestle in the meatballs into the skillet. Be sure to give each meatball some room for even browning.

Drizzle the meatballs with about 1 Tablespoon of olive oil and allow the meatballs to brown on medium heat for 2-3 minutes on each side.

While the meatballs brown, quickly warm up the chicken stock in a small sauce pan or your microwave. You do not want the broth to be hot, just warm.

Add the chopped kale to the skillet and bout 1/2 cup of chicken broth. You may need to add more broth depending on the size of your skillet. You want to broth to come up about half way of the meatballs.

Using the tongs, nestle the kale in between the meatballs then allow everything to cook on medium-low heat (uncovered) for 5-7 minutes or until the meatballs are fully cooked through.

Simmering the meatballs in the broth will result in juicy meatballs.

To test if the meatballs are fully cooked through, grab one meatball and slice it in half. You should no longer see any pink, raw meat.

Lastly, taste the meatball for seasoning. I tend to finish this dish with 1/2 teaspoon of salt and a few crack of black pepper.

To serve, add some more grated parmesan and serve along side some mashed potatoes, mashed cauliflower, mashed peas or roasted vegetables like carrots and turnips.

These meatballs can be kept in the refrigerator for up to 3 days and make for a great leftover for lunch.