Turkey and Ricotta Meatballs with Curly Kale

The low-fat ricotta helps to keep these meatballs moist, and the herbs, spices, and cheese make them succulent.

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Ingredients

1. 1 lb of 80% lean ground turkey
2. 1 egg, omega-3 or grass-fed/free-range
3. ½ cup reduced-fat ricotta
4. ½ cup SWG* or 100% whole grain bread crumbs
5. ¼ cup of fresh basil, chopped
6. ¼ cup of shredded parmesan
7. 1 tablespoon fresh parsley, diced
8. 1 teaspoon dried oregano
9. 1 teaspoon dried basil
10. ½ teaspoon onion powder
11. ½ teaspoon garlic powder
12. 3 leaves of curly kale
13. 2 teaspoons olive oil
14. Salt or substitute to taste
15. Cooking spray or 1 tablespoon of olive oil

* SWG = sprouted whole grain

Directions

Special equipment: 2 mini-muffin tins or 24 mini-muffin cups

1. Preheat oven to 350°F.
2. Remove the curly kale from the stem and roughly chop. In a small frying pan over medium heat, sauté the kale in the olive oil and season with salt or substitute, if desired. When the kale has wilted, remove from heat.
3. Place all of the ingredients in a large bowl and mix together with your hands.
4. Grease the muffin tins or cups with the cooking spray. Roll the mixture into 1½ inch balls and place in the muffin tins.
5. Bake for 20-25 minutes, or until the meatballs register 160°F with a meat thermometer. Serve with your favorite marinara sauce (½ cup = 1 Carb.

Serving size: 4 meatballs

Exchanges per Serving: 1 Carb, 4 Protein, 1 Fat

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