Pro tip: A freezer that’s stocked with these turkey-and-rice meatballs is your friend. Instead of our kale salad, serve them stirred into a brothy soup, twirled into pasta, or beneath a blanket of melted cheese atop a garlic-rubbed roll.
1 pound ground turkey 1 ¼ cups cooked long-grain white rice, cooled ¼ teaspoon freshly ground black pepper 3 tablespoons olive oil, plus more for baking sheet 1 teaspoon kosher salt
Kale-and-Apple Salad
½ cup well-stirred tahini 6 tablespoons fresh lemon juice (2 lemons) 2 teaspoons pure maple syrup 2 tablespoons olive oil ½ teaspoon kosher salt 10 ounces (1 bunch) curly kale, stemmed and torn into bite-size pieces 1 red apple, thinly sliced
