Turkey Meatballs in White Wine Sauce

This is a recipe I put together by tweaking a paleo turkey meatball recipe and a recent recipe in Prevention magazine.  I made it this afternoon, then reheated it for dinner and it was delish.  Note that it's not a soup/stew consistency -- it's meatballs with some veg in a sauce.  The serving size looks small but it's pretty filling.  You could easily add more olive oil if you wanted to pump up the fat content without increasing carb content.


1 lb. ground turkey (I use 99% because the other kind seems gross to me)
1 egg
1 1/2 t. dried oregano
1 1/2 t. dried parsley
1 t. garlic powder
1 t. onion powder
1/2 t. red pepper flakes (can be omitted, no problemo)
1/4 c. almond meal
1/2 - 1 t. salt (to taste)
1 t. black pepper

Combine all ingredients and form into 16 balls.  Place on a baking sheet (lined with foil for easy clean up) and cook at 400 degrees for 20 minutes (until cooked all the way through).


2 T. olive oil
1 onion, chopped
2 carrots, diced
3 cloves garlic, minced (or a big spoonful of the jarred kind)
1/2 c. white wine
2 pt (1 1/2 lb) cherry tomatoes, halved (I think you could substitute canned tomatoes in a pinch)
1 bunch (10 oz) kale, center ribs removed and leaves coarsely chopped

Heat oil in large pot/dutch oven over medium heat.  Add onions and carrots and cook, stirring, until softened.  Add garlic and cook 1 minute.  Pour in wine and cook about 4 minutes, or until reduced by about half.

Add tomatoes and cook over medium-high heat, stirring occasionally, until tomatoes have broken down, about 10 minutes.

Stir in meatballs and top with kale.  Cover and simmer, stirring occasionally, until kale is tender, about 20-25 minutes.

Serves 4.

Nutrition information:
369 calories
22 g carbs
14 g fat
35 g protein
6 g fiber