Lunch today: Turkey Meatball Kale Salad…warm meatballs in a light and easy homemade mushroom and heirloom tomato sauce, on top of crisp balsamicy kale! It’s the boyfriend’s favorite thing I make, so it must be good. J I was able to easily make this with all organic ingredients. #PALEO, #ORGANIC and #LOWCARB #HEALTHY goodness.
-1/2 white onion
-1 head of garlic (yes the whole thing!)
-2 tablespoons of sliced jalapeno
-3 medium sized heirloom tomatoes (cut into quarters)
-1/2 cup white mushrooms (sliced)
-6 turkey meatballs (fully cooked, homemade or frozen)
-2 tablespoons avocado oil
-3 cups baby kale
-2 tablespoons extra virgin olive oil
-1 tablespoon balsamic vinegar
-1/2 cup shredded beets
-1/2 of an avocado
-pinch of pink Himalayan salt
In the food processor, blend the onion, garlic and jalepeno. Add to an already medium/hot pan with the avocado oil (best for high heat cooking). Once the onions are soft, add the mushrooms and tomatoes.
Once the tomatoes are nice and steamy, pierce them with a fork to help get the juices flowing. Add the cooked meatballs and keep stirring on medium/high until for about 8 minutes, making sure to flip the meatballs and tomatoes to cook all sides. Add a little more avocado oil if needed.
While that is cooking, toss the baby kale in the balsamic and olive oil and add a pinch of salt. Slice the avocado, shred the beets and add both to the salad.
Once the meatballs are fully warmed, and the tomatoes and mushrooms have thickened into a nice sauce, scoop all of it onto the salad and serve warm!
I had to get back to work, so I went with the frozen natural turkey meatballs from #TraderJoes. I threw them in frozen and cut in half once they were soft to help them cook up quickly. I promise these won’t disappoint, one of my favorite things from TJ’s – full of healthy lean protein!