Turkey Meatballs with Sautéed Kale & Lemon Parsley Dressing

Directions

1. Preheat your oven to 400°F.
2. Peel and mince the garlic, then set it aside in a small bowl.
3. Peel and finely dice the shallot and place it in a large bowl.
4. In the bowl with the shallot, mix one third of the minced garlic, ground turkey, egg, almond flour, salt, and pepper until evenly combined.
5. Lightly oil a baking dish, form the turkey mixture into rounded meatballs using a tablespoon as a guide, then arrange them in the dish and bake until cooked through, about 18 minutes.
6. Wash and dry the parsley; strip the leaves from the stems, mince the leaves, and place them in a small bowl. Zest the lemon into the bowl with the parsley, add olive oil and one third of the garlic, then stir to make the dressing; set aside the lemon for juicing later.
7. Wash and dry the kale, trim the stems, and tear or chop into bite-sized pieces.
8. In a skillet over medium-high heat, melt the butter and cook the remaining garlic for about 1 minute, then add lemon juice and kale with a pinch of salt and pepper; cook, stirring often, 1–2 minutes.
9. Pour in the broth, cover the pan, and simmer until the kale is tender, about 5 minutes.
10. Top the kale with the meatballs, then remove from heat and spoon the parsley dressing over the dish for serving.