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+ servings

Ground Turkey Meatballs with Chayote and Kale

This Ground Turkey Meatballs with Chayote and Kale is such a simple and easy side dish for summer meals. With plenty of flavors, great on its own, or serve with rice.
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Prep Time 1 hr 30 mins
Cook Time 1 hr
Total Time 2 hrs 30 mins
Course Recipe Index
Servings 4
Calories 381 kcal

Ingredients
  

For the Ground Turkey

  • 1 pound ground turkey 97% lean 7% fat
  • 2 tablespoons of green seasoning + 1 tablespoon
  • 1/2 cup shallots chopped thinly
  • ½ teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt (himalayan salt optional)
  • ½ teaspoon ground black pepper
  • 1 egg
  • ½ cup breadcrumbs

For the vegetables

  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 2 garlic cloves chopped finely
  • 8 juicy tomatoes campari or grapevine tomatoes about 2 cups
  • 6 - 8 mini peppers sliced thinly or about 1 cup
  • 2 cups kale shredded, stem removed
  • 3 chayote sliced thinly
  • 1 - 2 tablespoons oyster sauce
  • ¼ crushed red pepper

Instructions
 

  • Place ground turkey in a bowl and add green seasoning, shallots, paprika, cumin, salt and pepper. Mix well with your hands, form a ball, cover bowl with plastic wrap and place in a refrigerator for about 1 hour.
  • Remove from refrigerator and bring to room temperature
  • Prepare baking pan by spraying with oil spray.
  • When ground turkey is not too cold to handle add beaten egg, breadcrumbs, tomato paste.
  • Mix well with your hands and roll into about 15 - 20 meatballs and place on prepared pan.
  • Bake at 400° F until golden brown for about 20 - 25 minutes or until cooked through. Make sure the inside of the meatballs are not pink. Set aside
  • Prepare vegetables.
  • In a heavy bottom pan, under medium heat, add oil, garlic, tomatoes, and 1 tablespoon of green seasoning and let cook for about 4 - 5 minutes stirring occasionally. Crushed the tomatoes with the back of a large spoon or spatula. Add kale and stir. Add the chayote, sweet peppers, remaining cumin powder, salt and pepper to taste. Mix all vegetables and spices together.
  • Cover and lower heat. Let the vegetables cook for about 10 minutes - do not add any water yet, the vegetables will release their own water/juice.
  • Stir to mix vegetables to allow them to cook evenly. Add about ¼ cup of water if needed, season to taste. Continue cooking for another 20 minutes on low heat.
  • Add meatballs, gently stir and cook for another 5 - 7 minutes. Remove from heat and serve with rice.

Notes

Do not cook the vegetables for longer than 20 minutes if you want the chayote to be crunchy.
Add ons: add 1 - 2 tablespoons oyster sauce
Use a mixture of herbs and spices to replace the green seasoning.

Nutrition

Serving: 4gramsCalories: 381kcalCarbohydrates: 37gProtein: 36gFat: 12gSaturated Fat: 2gCholesterol: 103mgSodium: 856mgFiber: 8gSugar: 16g
Keyword Beef Stew, chayote, kale, meatballs, turkey recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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