The combination of lean turkey and kale helps each meatball to pack a nutritional punch, and the inclusion of fresh basil is a nice way to introduce your toddler to a new flavor.
Combine turkey, kale, parmesan, bread crumbs, basil, salt and pepper.
Incorporate egg with meat mixture.
Incorporate cottage cheese with meat mixture.
Spray inside of slow cooker with nonstick cooking spray.
Roll the turkey mixture into 2-inch balls and place in your prepared slow cooker.
Pour the marinara sauce over the meatballs. You can use a prepared marinara sauce for this recipe. Just look for one that does not have a lot of added sugar or preservatives.
Cover and cook on low for 5-6 hours.
Serve over pasta, with sautéed zucchini slices or even cauliflower mash.
Recipe Yields: 6 Servings
Storage Time: 3 days in the refrigerator
Turkey is a potent source of lean protein and iron, and kale is an excellent source of vitamins A,C, and K.
In a large skillet cover and cook turkey until brown. Pour in 2 ½ cups water. Cover and let simmer 5 min. Drain meat and reserve drippings in small bowl. In skillet melt butter and stir in flour until smooth. Gradually add drippings whisking continuously to prevent lumps. Use immersion blender to combine half of meat and gravy then add remaining half of meat and gravy and blend until smooth.