Feel like something light? Get your protein hit with these simple meatballs.
Lunch box fillers, Nutritious Turkey
Turkey Kale Protein Balls
4SERVES
10MIN PREP
30MIN COOK
- 500g Steggles Turkey Breast Mince
- ½ cup roughly chopped kale, cut out stalk
- 1 teaspoon finely grated lemon rind
- 1 clove garlic, crushed
- 1 shallot, roughly chopped
- Salt and pepper to season
- 1 egg, lightly beaten
- 1½ cups cooked quinoa
COPY TO CLIPBOARD
METHOD
- Place the 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.
- Mix the kale mixture with the turkey mince, until well combined.
- Stir through the egg.
- Place the quinoa on a large plate. Form balls with 2 tablespoons of the turkey mixture, then roll in the quinoa. Place on a lightly greased wire rack set over a baking tray. Repeat with remaining mixture and quinoa.
- Bake in 200°C preheated oven for 20-25 minutes, or until balls are lightly golden and just cooked through.
- 500g Steggles Turkey Breast Mince
- ½ cup roughly chopped kale, cut out stalk
- 1 teaspoon finely grated lemon rind
- 1 clove garlic, crushed
- 1 shallot, roughly chopped
- Salt and pepper to season
- 1 egg, lightly beaten
- 1½ cups cooked quinoa
COPY TO CLIPBOARD
- Place the 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.
- Mix the kale mixture with the turkey mince, until well combined.
- Stir through the egg.
- Place the quinoa on a large plate. Form balls with 2 tablespoons of the turkey mixture, then roll in the quinoa. Place on a lightly greased wire rack set over a baking tray. Repeat with remaining mixture and quinoa.
- Bake in 200°C preheated oven for 20-25 minutes, or until balls are lightly golden and just cooked through.
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