Turkey Meatballs with Buttery Chard
This is a great meal to balance your protein (from turkey) with vitamins and minerals from nutrient-dense chard.
Turkey provides heaps of protein along with B vitamins, copper, iron, selenium and zinc while the chard and some bulk and vitamins A, C and K1 with a range of minerals while some garlic and butter round out the flavour and texture profile.
One serve provides 700 calories, 56 g protein, 47 g fat and 11 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 200 g ground turkey
- 1 tsp garlic powder
- 1 tsp turmeric
- 20 g parsley, finely chopped
- A sprinkle of salt and pepper (optional)
- Scant amount preferred fat for frying
- 40 g white onion, diced
- 200 g chard, cut
- 1 tbsp butter
- In a mixing bowl place the turkey, garlic turmeric, parsley, salt and pepper if using.
- Heat a frying pan to medium heat. Add a scant amount of fat and sauté onion until soft. Turn off heat and add the onion to the turkey. No need to wash the pan.
- Once the onion has cooled a bit, use your hands to roll the turkey into 4x 50g meatballs.
- Heat the frying pan again and add the meatballs, turning regularly to brown all sides. Remove the meatballs and set aside.
- Add the butter to the same hot pan, and immediately add the chard, toss till wilted 1 minute or so.
- Plate up the buttery chard with the meatballs on top.
- Note: Turkey meatballs should be thoroughly cooked before eating.
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