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A recipe from Emilie Gaillet Emilie Murmure

Kale Salad with Roasted Brussels Sprouts and Jam-glazed Turkey Meatballs

  • About 4 servings (20 meatballs)

Difficulty: Easy

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Ingredients

Glaze

Roasted Brussels sprouts

Creamy kale salad

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Directions

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Turkey meatballs

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Set aside.
  2. Place all ingredients in a large bowl and mix well with your hands.
  3. Refrigerate for 5 minutes.
  4. Rinse your hands in cold water before shaping meatballs. Using a small spoon, shape meatballs about 1 in. (2.5. cm) in diameter. Set aside.
  5. Heat vegetable oil in a large skillet on medium high and fry meatballs until golden brown, stirring constantly so they retain their shape. Transfer meatballs to parchment lined baking sheet.
  6. Bake meatballs about 15 minutes, flipping halfway through.
  7. Meanwhile, prepare the kale salad and Brussels sprouts.
  8. For the glaze, combine jam, mustard, and water and add to the same hot skillet. Add meatballs and stir until they are fully coated.
  9. Serve with salad and roasted Brussels sprouts.

Roasted Brussels sprouts

  1. In the same skillet used to brown the turkey meatballs, heat a drizzle of olive oil and add halved Brussels sprouts.
  2. Pan roast on high for 1 or 2 minutes until browned.
  3. Add ¼ chicken or vegetable bouillon cube and 3–4 tbsp. (45–60 ml) water. Stir well and continue cooking until sprouts are tender. Set aside.

Creamy kale salad

  1. Mix tahini and lemon juice in a bowl. Add olive oil, honey, and stir well. Add garlic and stir to combine.
  2. Season with salt and pepper. Add a little water to thin out sauce as needed. Adjust seasoning to taste.
  3. Toss all ingredients together in a large salad bowl, then add tahini sauce. “Massage” the kale for a few minutes to tenderize.
  4. Garnish with pomegranate seeds and almonds.
You can also use

Ground chicken