Turkey Kale Meatballs with Zucchini Noodles and Salsa Cruda

Prep Time: 20 min | Cook Time: 20 min | Servings: 4

For the Meatballs:

• 1 packet Dr. Kellyann's Homestyle Bone Broth
• Coconut oil spray
• 1 pound ground turkey
• 10 ounces frozen kale, thawed
• 1/2 cup yellow onion, minced
• 1/2 cup carrot, grated
• 1 large egg
• 1 clove garlic, minced
• Celtic or pink Himalayan salt
• Freshly ground black pepper

For the Salsa:

• 3 tomatoes
• 1/2 medium yellow onion
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Celtic or pink Himalayan salt
• Freshly ground black pepper

For the Noodles:

• 3 zucchini, spiralized into noodles
• 2 tablespoons sliced basil leaves

Directions for the Meatballs:

1. Heat the oven to 425 F. Line a large rimmed baking sheet with foil and coat with coconut oil spray. 
2. Combine turkey, Dr. Kellyann's Homestyle Bone Broth powder, egg, kale, onion, carrot, garlic, and a pinch of salt of pepper. Roll into 12 meatballs.
3. Place onto baking sheet and coat with a bit more coconut oil spray. 
4. Bake until cooked through and lightly golden, flip meatballs halfway through, about 18 minutes.

Directions for the Salsa and Noodles:

1. In a medium bowl, toss together the tomatoes, onion, garlic, olive oil, and vinegar. Season to taste with salt and pepper.