Turkey, Kale, & Apple Meatballs with Apple Tahini Sauce

About This Recipe

Protein, veggies, and fruit packed, these Turkey, Kale, & Apple Meatballs come together in less than 30 minutes and are paleo, gluten free, and Whole30 compliant!

Ingredients

• 1 pound ground turkey breast - I used 93% lean
• 1 medium apple, diced (120 grams)
• 3 cups packed kale, chopped (100 grams)
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon coconut flour
• 1/2 teaspoon avocado oil
• salt and pepper, to taste
• 1/4 cup coconut aminos
• 1 tablespoon + 1 teaspoon tahini
• 2 tablespoons applesauce
• 1/2 teaspoon ginger
• salt, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Heat a medium-large sauté pan over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add kale sauté for 2 minutes. Add apples and sauté for another 2-3 minutes. Add to a medium sized bowl and let cool for a minute.
3. Add ground turkey, coconut flour, and seasonings to the same bowl. Mix to combine. Using a tablespoon as a scoop, form into 1-inch balls and place on baking sheet. Bake for 15 minutes until golden brown and cooked through.
4. While the meatballs bake, make the sauce. Add all ingredients into a small jar or cup and blend with an immersion blender for 1 minute until combined. You can also add it to a blender.
5. Place meatballs over noddles of choice and top with sauce. Enjoy!