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:
- Heat the oven to 425 F. Line a large rimmed baking sheet with foil and coat with coconut oil spray.
- 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.
- Place onto baking sheet and coat with a bit more coconut oil spray.
- Bake until cooked through and lightly golden, flip meatballs halfway through, about 18 minutes.
Directions for the Salsa and Noodles:
- In a medium bowl, toss together the tomatoes, onion, garlic, olive oil, and vinegar. Season to taste with salt and pepper.