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
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.