Kid-Friendly Meatballs

My son is two and with that comes an increased interest (demand?) in the food he eats.  I appreciate his determination and have to agree that pasta at every meal doesn't sound that terrible.  But the truth is, I am not always in the mood to discuss dinner and that is how these little gems were born.  

Meat has always been one of his favorite foods, he's been known to ask (demand) for it post nap over milk.  Shape that protein into tiny-people finger food, and he's in heaven.  In this case, I jam packed them with vegetables (kale, carrots, mushrooms and onions) for a complete meal in one dish, and both mummy and Hudson are happy.
 
Turkey or Chicken Meatballs

Ingredients

• 1 lb of ground turkey or chicken
• 3 tablespoons finely diced carrots
• 3 tablespoons finely diced mushroom
• 2 tablespoons finely diced red or white onion
• 1 egg
• 3 tablespoons grated parmesean
• 1 tablespoon worcestershire sauce
• 1/2 cup steamed, finely shredded and diced kale 
• 2 - 4 tablespoons bread crumbs
• Salt & Pepper
• 1/4 cup of vegetable oil
• 1 tablespoon of olive oil

Directions  

• Saute your mushrooms, carrots and onions in olive oil over medium heat until soft, about 4 minutes.  With my son, the smaller the dice on the vegetables the better
• Meanwhile, steam and finely chop your kale
• In a large mixing bowl combine the ground meat with the remaining ingrediants aside from the vegetable oil and bread crumbs
• Once combined, add two tablespoons of breadcrumbs.  You want the meat still moist but not soggy or drenched.  Add more breadcrumbs if neccesary
• Heat the vegetable oil in the same saute pan over medium - low heat
• Add spoon size balls to the pan, frying 4 - 5 minutes per side, being careful not to burn. Flip, and set on a paper towel to drain
• We serve them plain or with a sauce, which can include, greek yogurt, tomato sauce or Tzatziki