Mediterranean-Inspired Turkey Meatballs & Kale Salad

A High-Protein, Meal-Prep Friendly Dish You’ll Actually Crave

I posted these turkey meatballs on my stories recently and whoa—I don’t think I’ve ever had more recipe requests in my DMs. So here it is, officially blog-worthy, and paired with one of my go-to kale salads for a nourishing, satisfying meal that checks all the boxes: high in protein, rich in flavor, and perfect for meal prep.

These Mediterranean-inspired turkey meatballs are super simple to make and pair beautifully with my lemony kale-artichoke salad and babaganoush. Everything keeps well for several days, making this combo an ideal option for busy weeks when you want to eat well without overthinking it.

Option 1: Olive-Herb Turkey Meatballs

Ingredients:

• 1 lb organic ground turkey

• 1 shallot, finely chopped

• 2 tbsp chopped parsley

• 2 tbsp chopped mint

• 2-3tbs kalamata olives, chopped

• 2 garlic cloves, minced

• ½ tsp sea salt

• ½ tsp black pepper

• ¼ tsp garlic powder

Option 2: Sun-Dried Tomato Turkey Meatballs

Ingredients:

• 1 lb organic ground turkey

• ~¼ cup fresh parsley, chopped

• 1–2 garlic cloves, minced

• 2 tbsp sun-dried tomatoes, finely chopped

• Sea salt, pepper, oregano to taste

• Drizzle of olive oil

Cooking Instructions (for both versions)

1. Combine all ingredients in a large bowl and mix until just combined

2. Form into golf ball-sized meatballs.

3. Place in an air fryer at 400°F for about 10 minutes, or until golden brown and cooked through. (You can also bake at 400°F for 18–20 minutes if you don’t have an air fryer.)

Lemony Kale Salad

Dressing Ingredients:

• Juice of 1 lemon

• ⅓ cup extra virgin olive oil

• 1 tbsp apple cider vinegar

• 2 tsp Dijon mustard

• 1 tsp honey (optional, for a touch of sweetness)

• Salt + pepper to taste

Salad Ingredients:

• 1 bag (5–6 oz) fresh kale

• 1 can artichoke hearts, drained

• ¼ cup Kalamata olives, sliced

• 1 medium cucumber, chopped

• Optional: lemon zest for topping

Instructions:

1. Whisk dressing ingredients together until emulsified.

2. Pour over kale and massage for 1–2 minutes until softened.

3. Add artichokes, olives, and cucumber. Toss everything to combine.

4. Top with lemon zest if using and serve chilled or at room temperature.

Easy Baba Ganoush

Ingredients:

• 1 large eggplant

• 2 tbsp tahini

• 1 garlic clove (or more, if you like it garlicky)

• Juice of ½ lemon

• 1–2 tbsp extra virgin olive oil

• Salt to taste

• Optional: pinch of cumin or smoked paprika for extra depth

Instructions:

1. Roast the eggplant: Preheat oven to 425°F. Prick the eggplant a few times with a fork, place on a baking sheet, and roast for 35–45 minutes until very soft and the skin is wrinkled and charred. Let it cool slightly.

2. Scoop and blend: Cut the eggplant open, scoop out the flesh, and place in a food processor or blender. Add tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth (or leave it a bit chunky if you prefer).

3. Taste + adjust: Add more lemon, salt, or tahini to taste. Optional: drizzle with olive oil and sprinkle smoked paprika on top before serving.

Dietitian’s Note

Both turkey meatball recipes are rich in lean protein and full of anti-inflammatory herbs and gut-friendly veggies. The kale salad gives a good mix of cruciferous fiber and healthy fats from EVOO and olives, supporting blood sugar stability. Baba ganoush is a great lower-carb alternative to hummus, high in fiber and antioxidants thanks to the eggplant. It’s rich in healthy fats, supports digestion, and is perfect for dipping veggies, pairing with protein, or spreading in a wrap.

This combo is perfect for those looking for a high-protein, anti-inflammatory, Mediterranean-style, or low-carb meal, or anyone looking to add more excitement to their dinner for the week!