Grilled Meatballs and Zoodles
Ingredients
- Meatballs
- 1 pound organic ground turkey or grass-fed ground beef
- 1 cup organic kale finely chopped
- 1/2 cup crushed brown rice crackers
- 1 egg
- 1/4 teaspoon red chili pepper flakes
- 1/4 teaspoon sea salt
- non-stick cooking spray
- Salad
- 4 medium zucchini
- 2 cups organic cherry tomatoes chopped
- 1/4 cup shaved Parmesan cheese
- 1/4 cup Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
- 2 tablespoons extra-virgin olive oil
- sea salt to taste
- black pepper to taste
Instructions
- Heat grill to medium.
- In large mixing bowl, combine ground meat, kale, crackers, egg, chili pepper flakes and salt. Use hands to form mixture into 12 balls. Refrigerate 30-60 minutes to help meatballs set.
- Mist meatballs with non-stick cooking spray and place them on grill. Grill each side 3-4 minutes, using tongs to flip to sides that haven’t been browned yet. Meatballs should reach internal temperature of 165°F.
- Using vegetable spiralizer, create zucchini noodles.
- Toss zucchini with tomatoes, Parmesan, vinegar, olive oil, salt and pepper.
- Serve each zoodle plate with three meatballs.
Notes
Nutritional information per serving: 350 calories; 20 g total fat; 6 g saturated fat; 240 mg sodium; 14 g carbs; 3 g fiber; 6 g sugar; 32 g protein.