Turkey Kale Protein Balls

Light meal with a stack of protein

Prep: 10 minutes

Cooking: 30 minutes

Serves: 4

Ingredients:

  • 750g Steggles Turkey Shortcuts breast fillets, roughly chopped
  • 1/2 cup roughly chopped kale, cut out stalk
  • 1 tspn finely grated lemon rind
  • 1 clove garlic, crushed
  • 1 shallot, roughly chopped
  • Salt and pepper to season
  • 1 egg, lightly beaten
  • 1 1/2 cups cooked quinoa

Method:

  1. Place the turkey, kale, lemon rind, garlic and shallot in a food processor. Process using the pulse button until mixture is chopped and combined, but still has some texture. Transfer to a bowl. Season with salt and pepper
  2. Stir through the egg. Place the quinoa on a large plate. Roll 2 tablespoons of turkey mixture into a ball, roll in quinoa. Place on a lightly greased wire rack set over a baking tray. Repeat with remaining mixture and quinoa
  3. Bake in 200°C preheated oven for 20-25 minutes or until balls are lightly golden and just cooked through
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Apr 26, 2017
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