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
  • 2 large eggs
  • 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 power, 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. 

 Dr. Kellyann's Bone Broth