My Turkey Meatballs Stuffed with Feta Cheese, Sauté Kale, Tri-Color Couscous and Avocado

Do you want turkey meatballs to taste interesting? Just fill them with Feta cheese, a tangy, salty combination that tastes delicious. My meal today comes with sautéed kale and a Tri-Color Couscous side. A super tasty and healthy dinner to enjoy!
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $17.64 or $5.88 per serving
Difficulty Level:  X    Intermediate
Servings: 3
 
Ingredients
1 pk of ground turkey breast, makes approx. 12 to 14 turkey meatballs ($3.99)
1 egg (.15)
1 ½ tsp. Paprika (.15)
1 ½ tbsp. Onion flakes (.35)
1 tsp. Ground garlic (.15)
½ cup Feta cheese ($1.55)
¾ cups of Panko (.75)
1 tbsp. Olives, chopped (.20)
1 ½ tsp. Adobo (or to taste) (.35)
6 cups of fresh Kale (chopped in large size pieces ($3.80)
3 tbsp. Olive oil (.70)
1 bag of Tri-Color couscous ($2.50)
Salt and pepper to taste if needed
2 avocados ($3.00)
 
Directions
Add the following ingredients to the ground turkey; 1 egg, Paprika, onion flakes, ground garlic, ½ tsp. of olive oil, chopped olives, 2 tsps. Of Panko and Adobo to taste. Mix until all ingredients blend.
Make small meatballs with an ice cream scooper or just roll them in the palm of your hand.
Put your finger in to make a dent to fill with some Feta cheese.
Roll again to keep the Feta inside the ball.
Put more Panko on a plate and roll the balls in to cover with Panko completely. Refrigerate.
Cook couscous according to the bag directions.
Meantime, add 1 ½ tbsp. of olive oil into a skillet in med. high.
Add the mini turkey balls and sauté thoroughly until golden brown. Remove from the skillet and set aside to rest for about 4 minutes.
In the same skillet, add more olive oil if needed and sauté the kale. When it turns bright green, sprinkle Adobo to taste.
Slice your avocados and you are now ready to plate. Enjoy!