Turkey and Kale Meatballs with an Apple Tahini Sauce

This delicious meatball recipe is packed with nutrients and tastes fabulous. It combines turkey, kale, and apples to make a gluten free, Whole 30, paleo meal that everyone will love. Made with ground turkey, Italian herbs, and of course fresh kale, these delectable baked meatballs are delicious! They are made without breadcrumbs, but are still perfectly moist, tender and never fall apart!

Our favorite ways of serving them is spaghetti and meatballs, a meatball sub, or you can throw toothpicks in each one for a finger party food!

How to make Turkey and Kale Meatballs

Ingredients

Meatball ingredients

• 1 pound ground turkey breast 
• 1 medium apple, diced 
• 3 cups packed kale, chopped
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon coconut flour
• 1/2 teaspoon avocado oil
• salt and pepper, to taste

Sauce Ingredients

• 1/4 cup coconut aminos
• 1 tablespoon + 1 teaspoon tahini
• 2 tablespoons applesauce
• 1/2 teaspoon ginger
• salt, to taste

Directions

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 
2. Heat a medium to large pan over medium heat. Add avocado oil. Then, add the kale and sauté for 2 minutes. Add apples and sauté for another 2-3 minutes.
3. Put pan mixture into a medium sized bowl and let cool for a minute.
4. Then add ground turkey, coconut flour, and seasonings to the same bowl and mix to combine.
5. Form into 1-inch balls and place them on a baking sheet. Bake for 15 minutes until golden brown and cooked through.
6. While the meatballs bake, make the sauce.
7. Add all sauce ingredients into a blender and blend for 1 minute until combined.
8. Plate sauce and meatballs and serve.

Tips

Allow your baked turkey meatballs to cool slightly before serving with your favorite pasta, sandwich, or sauce.

Can I Make Kale Meatballs Ahead of Time?

Yes you can! Mix and form your kale meatballs as recipe instructions and then partially bake them for 15 minutes. Allow your partially baked meatballs to cool before transferring to a freezer bag. Store them in the freeze, for up to 3 months. When you’re ready to bake, pop them into the oven for 25-30 minutes or until they are completely cooked inside.