Turkey Meatballs With Sauteed Kale And Pesto Pasta
This satisfying, high protein meal is worth the work. Customize it by trading kale for your favorite vegetable, or make it vegan by making veggie meatballs!
Servings: 3 meals
Ingredients
- 6 oz pasta any kind works
- 16 oz ground turkey chicken would work too
- 1/2 yellow onion chopped
- 6 cups kale chopped
- 3 cloves garlic minced and divided
- 2 TBSP oil of your choice
- 6 TBSP pesto store bought or homemade
- 3/4 cup pecorino romano for garnish, optional
- marinara sauce of your choice for meatballs, optional
- salt and pepper to taste
- 1 tsp cumin
- 2 tsp thyme
- 1 tsp onion powder
- 1/2 tsp cayenne
Instructions
- Prepare pasta according to the package. Save 1/2 cup of the pasta water!
- Prepare the meatballs by adding turkey, onion, 1/2 of the garlic and all the spices in a bowl. Mix well and form balls with your hands. I made 9.
- Add the oil to a skillet over medium heat. After 2 mins, add the turkey meatballs. Let them cook for about 5 mins before rolling them over. Repeat this step until they're cooked through (about 15 mins) then remove them from the pan and set aside.
- Add a little bit more oil, the kale and remaining garlic to the pan. Saute for about 5 mins, until the kale is soft.
- To assemble: toss the pasta with the pesto and reserved pasta water then divide into your containers. Add the kale, turkey meatballs and garnishes if using.