Ingredients
- 1 lb Ground Turkey
- 3 tbsps Chopped Fresh Parsley
- 3/4 tsp Sea Salt
- 1 Garlic Clove (minced)
- 1/2 Yellow Onion (chopped fine)
- 1/4 tsp Black Pepper
- 1/4 cup Organic Vegetable Broth Or Water
- 3 tbsps Unsweetened dairy Free Milk (or milk)
- 1 cup Diced Mushrooms
- 2 tsps Arrowroot Flour (Or Cornstarch)
- 1/4 tsp Sea Salt
- 4 cups Black Kale
- Black Pepper (to taste)
Dinner, Main Course
Swedish
Gluten-Free
Method
Indulge in a comforting plate of Skillet Turkey Meatballs in Mushroom Gravy served with tender wilted greens. This wholesome, 35-minute recipe is perfect for family dinners or meal prep, offering rich flavours and a nourishing twist.
1. If you want to serve with rice (not included), start your rice.
2. Finely chop the parsley. Add the chopped parsley to a mixing bowl with ground turkey, chopped onions, minced garlic, and salt. Combine without overmixing.
3. Roll mixture into balls with a 1 1/2 in. diameter.
4. Cook meatballs in a skillet over medium heat for 10-15 minutes or until cooked through, using a pair of tongs to carefully rotate them every couple of minutes so that they cook evenly. Remove from skillet and set aside.
5. Add diced mushrooms to the skillet (add oil or broth to the pan if needed). Cook the mushrooms for 5-6 minutes or until tender, seasoning evenly with salt and pepper.
6. Stir in the arrowroot flour and reduce heat to medium-low. Let cook for 1 minute, stirring.
7. Add the broth and milk and let that simmer for 2-3 minutes to allow the liquid to thicken. You can add more broth for a runnier consistency and more arrowroot for a thicker texture.
8. Meanwhile, add 1/2 cup of water to a large saucepan. Wash and de-stem the kale. Bring the water to a boil, add the kale, and let wilt (about 30 seconds). Drain the water.
9. Season with salt, pepper, and fresh parsley to taste. Add meatballs back to the pan with the mushrooms. Serve meatballs and gravy with wilted greens. Enjoy!
