Parmesan and Kale Turkey Meatlets

Parmesan and Kale Turkey Meatlets – cross between meatballs and cutlets, these savory morsels will make a great meal, snack or even breakfast!

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I’m probably the world’s worst recipe title person.  You know, the person who comes up with witty and catchy titles to recipes.  Is that even a profession?  I don’t know but I most definitely don’t belong there.  I couldn’t figure out if these little gems are cutlets or meatballs.  I suppose they’re a delicious hybrid of the two: ground meat with other ingredients shaped into a thin cutlet.

Meatballs: {n} ground or minced meat rolled into a small ball, sometimes with other ingredients

Cutlet: {n} a thin slice of meat from the leg or ribs of veal, pork, or mutton.

Could these be made as meatballs?  Sure, but the purpose of making these into thin disks is so that they cook evenly and quickly this way on a skillet.  And I don’t know, they tend to pop into my mouth easier when they’re flat.  I like my meat and potatoes, but at the end of the day, I still try to be a lady and not have ketchup and mayonnaise smeared all over my face.  Speaking of which, there are so many ways you can eat these.  I actually tripled the recipe once and we ate them for dinner with a large salad that same night.  The following day, we enjoyed them as snacks and easy lunch.  Finally, we were left with a few stranded meatlets and those were mighty fine topped with a poached egg for breakfast.  They freeze well for quick and easy protein source.  I use this size mason jars and stack them with parchment paper between the meatlets.  Is there anything mason jars cannot hold?  No, I think not. 🙂

For the sake of full disclosure, let me just say I’m not a huge fan of turkey.  It’s dry and unless done right, often is tasteless.  Even turkey cold cuts have to be dressed up all fancy with parmesan and sun dried tomatoes.  That’s why I love the addition of kale and onions in these meatlets.  They truly do add just the right amount of flavor and soften the texture of an otherwise very dry piece of meat.  I bust out my KitchenAid food grinder attachment and run the the onion and kale through it so the veggie pieces are teeny tiny but the flavor and juiciness still remains.  Just be sure to have a bowl underneath to catch all the juices (which will go into the meatlets and make them all the more juicier!)

Why have the vegetables so small?  Well, it started when I was a small child.  I would literally gag on pieces of cooked onion bits and that totally killed it for me.  I hated the texture, still do in fact and by now, I’ve given up.  No amount of therapy can get me over my aversion to cooked onions.  That’s why I always caramelize my onions well and by caramelize, I mean crispy brown.  Or grind them through a food grinder attachment.  Of course you can use a food processor (so jealous! mine is still on my wishing list!) to finely chop and mince the kale and onions, and while you’re at it, dump all the ingredients and combine everything well.

My favorite part about these meatlets is the total hands on time, which is so minimum compared to meatballs and cutlets.  No two separate bowls.  No dredging in flour.  Aside from chopping and grinding kale and onions, the rest of the process is pretty simple with just mixing everything together for all the ingredients to incorporate.  I love easy.  That’s why I tripled this recipe that one day because I knew I could pull it of so…well…easily!  And if you have that highly coveted food processor, this can be made in fraction of the time.

Parmesan & Kale Turkey Meatlets

In a food processor, finely process kale and onions to form a sauce-like consistency. Leave the juice from the onions, that’s what makes these tender.  Combine ground turkey, parmesan cheese, unrefined salt, and one egg.  Mix well.  Form small patties.

Using the Kitchen Aid grinder attachment, run the onion and kale through the grinder.  Combine that (do not discard the juice) with the rest of the ingredients.  Mix well.  Form small patties.

Alternatively, you can use a box grater and grate the onions in a dish to catch all juices and very finely chop kale into thin shreds.

The purpose of finely chopping/grinding the onions is (1) to avoid the gag reflex during dinner and (2) to have the juiciest turkey meatlets ever!

Heat avocado oil in a large cast iron skillet over medium-high heat. Working in 2 batches, cook meatlets until golden brown, about 5 minutes on one side and for another 2-3 minutes or until cooked through.
Transfer meatlets to a platter and enjoy!

Parmesan and Kale Turkey Meatlets

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12

A tender and delicious cross between cutlets and meatballs featuring turkey and kale.

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Ingredients

• 1 lb. ground turkey
• 1 medium onion finely minced or ground
• 3-4 large leaves of kale finely shredded
• 2 garlic cloves minced
• 2/3 cup Parmesan cheese finely grated
• 1 teaspoon unrefined sea salt my pick
• 1 pastured egg
• 1/4 cup avocado oil for frying my pick

Instructions

1. Combine all ingredients together. Mix well. Form small patties.
2. Heat avocado oil in a large cast iron skillet over medium-high heat. Working in 2 batches, cook meatlets until golden brown, about 5 minutes on one side and for another 2-3 minutes or until cooked through.
3. Transfer meatlets to a platter and enjoy!

Recipe Notes

Grind the kale and onions in a food processor or Kitchen Aid grinder attachment for better flavor and juicier texture.

::: Pin to save these Parmesan & Kale Turkey Meatlets for later :::

::: Pair the Meatlets with these tasty side dishes :::

Parmesan & Garlic Roasted Purple Cabbage

Scalloped Butternut Squash with Thyme & Caramelized Onions

Nourishing Beet Root Salad

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