Recipe: Kale & Red Cabbage Slaw with Turkey Meatballs

Kale and Cabbage Slaw:

• 2 bunches kale, stalks removed and thinly sliced
• ½ red cabbage, thinly sliced
• ¼ cup raw sunflower seeds
• 2 tsp olive oil
• Juice of 1/2 lemon
• ¼ tsp salt

Turkey Meatballs:

• 1 pound ground turkey
• ½ onion, finely diced
• ¼ cup celery, finely diced
• 1 tsp tomato paste (plus ½ cup to top each meatball with 1 teaspoon)
• 1 egg
• 1 tsp dried thyme + 1 tsp dried sage + 1 tsp dried rosemary

Prepare the slaw: Combine all the ingredients in a bowl and divide onto 4 plates.

Prepare the meatballs: Preheat the oven to 350°F. In a large bowl, mix together all the ingredients except the additional tomato paste. Using an ice cream scoop, form into golf-size balls and place on a baking tray. Top each meatball with 1 teaspoon of tomato paste. Bake for 20 minutes, turning once. 

Nutritional analysis per serving (4 meatballs with 1 ½ cups slaw): calories 322, fat 18 g, saturated fat 4 g, cholesterol 106 mg, fiber 5 g, protein 29 g, carbohydrate 17 g, sodium 462 mg (Serves 4)