- published in 2017 from my previous blog -
On Sunday, I went to the Kamms Corner Farmer's Market not really realizing that fresh vegetables in Ohio aren't even close to being ready to harvest. I settled for getting fresh grass-fed meat from a local vendor and some fresh dill (which I was honestly clueless on how to prepare).
Last night, Kevin was supposed to come home and cook turkey burgers on the grill, but he ended up going to physical therapy for his back so I had NO idea what I was doing for dinner. When I opened the fridge I saw turkey meat that needed cooked and I smelled the dill and suddenly I was inspired to create this recipe straight from my head and it turned out AMAZING!!!
Ingredients:
1 lb ground turkey
1 fist full of kale, sliced
1 c. onions, chopped
1/2 c. plain Greek yogurt
1 tbsp. fresh dill
1/4 c. parmesan cheese
1 tbsp. extra virgin olive oil
Goya seasoning
Directions:
This is the tough part... mix ALL the ingredients (except EVOO) in a mixing bowl and form meatballs to your desired size. Either in a frying pan or baking dish, coat pan with EVOO and cook the meatballs until golden brown.
Considering the heat I'm dealing with in Cleveland (without A/C in our house), I opted to NOT turn on the oven and use the stove top.
Don't forget to leave a comment if you try this recipe! It was a hit with Kevin who claims to not like meatballs - who doesn't like meatballs?!
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