Yields 14 meatballs
Total Time: 25 minutes
Ingredients for meatballs
1 pound of organic ground turkey
½ cup gluten free panko bread crumbs
1 organic free range egg
3 stalks kale diced
¼ cup parsley chopped
½ white onion diced
1-2 tsp onion powder
1-2 tsp garlic powder
1 tsp oregano
½ tsp salt
½ tsp pepper
Instructions for meatballs:
Preheat oven to 350 F.
Wash the kale, parsley, and onion. Chop into diced pieces.
Put all of the above ingredients into a large mixing bowl.
Mix around thoroughly with your hands.
Roll out into 14 individual balls spaced out evenly onto a baking sheet lined with parchment paper.
Bake for 20-25 minutes.
Ingredients for zoodles
1 tbsp coconut oil
1 - 2 zucchini's (or a box of pre made zoodles will do)
Salt & pepper to taste
Optional toppings: dairy free parmesan cheese, green onions, parsley
Instructions for zoodles
Use your spirilizer to make the zoodles.
Once the zucchini has been spirilized, allow the zoodles to sit in a colander with a bowl underneath.
Put sea salt on the noodles & allow excess water to drain out for about 5 minutes (omit this step if you bought pre made zoodles).
Then, in a large pan heat up 1 tbsp coconut oil.
Then add zucchini noodles.
Allow to the zoodles to warm up for about 1 minute, no longer. You don't want to actually cook the zoodles, you just want them to be warmed up slightly. Cooking them for longer can contribute to soggy noodles!
Take the zoodles off the heat.
Then add in marinara sauce of choice.
Top with green onion, parsley, dairy free parmesan cheese.
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