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Turkey Kale Meatballs and Spaghetti

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  • Prep 45 min
  • Total 60 min
  • Servings 6
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You’ll be amazed what adding kale to turkey meatballs does for flavour and texture. Plus, you’ll just feel healthier knowing you’re eating kale with your spaghetti and meatballs. Recipe by
Created Jan 18, 2018
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  • 1/4 cup plain panko crispy bread crumbs
  • 1/4 cup milk
  • 3/4 lb (375 g) ground turkey
  • 1 1/2 cups finely chopped kale
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped fresh basil leaves
  • 1/4 cup shredded Parmesan cheese
  • 1 egg, slightly beaten
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 can (680 mL) tomato basil pasta sauce
  • 12 oz (340 g) uncooked whole wheat spaghetti, cooked and drained as directed on package


  • 1
    In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add turkey, kale, onion, basil, Parmesan, egg, garlic, salt and pepper; gently mix. Shape into 16 (2-inch) meatballs.
  • 2
    In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Place meatballs in skillet; cook 5 to 7 minutes, turning gently, until browned on all sides.
  • 3
    In 3-quart saucepan, heat pasta sauce to boiling over medium heat. Add meatballs; reduce heat to low. Cover; simmer meatballs in sauce about 15 minutes or until cooked through (at least 165°F), stirring once. Serve meatballs and sauce with cooked spaghetti.

Expert Tips

  • Tip 1
    Any pasta sauces will work well in this recipe, so choose your favourite!
  • Tip 2
    Adding kale to the meatballs helps to keep them moist and juicy.

Nutrition Information

350 Calories, 17g Total Fat, 20g Protein, 29g Total Carbs

Nutrition Facts

Serving Size: 6
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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