½ bunch kale washed and chopped
1 carrot peeled and chopped
1 garlic clove chopped
½ cup chicken stock or water **if you need a little more to make your puree smooth add in 1 TBL at a time.
½ lb ground turkey
¼ cup whole wheat breadcrumbs
1 egg cracked and whisked
¼ tsp Sea salt optional
2 cups stock or water
In a blender blend the kale, carrot, garlic and stock until smooth.
In a large bowl combine turkey, blended vegetables/stock, egg and breadcrumbs and salt. Make sure not to over-mix, the more you work the meat the tougher the meatballs will be.
Set in fridge for about 20 minutes to allow flavors to combine.
Form meatballs into the size desired.
To cook meatballs:
In a large pot, bring the stock or water to a boil then turn down heat to medium low (water should now be at a simmer). Place meatballs in the simmering stock/water for about 12 minutes or until no longer pink inside.
Your meatballs will be green from the kale â˜º