Ground turkey: 120g (4 oz), Kale: 50g (1.5 cups, finely chopped), Zucchini: 200g (1 large), Egg: 50g (1 large), Breadcrumbs (whole wheat): 15g (2 tbsp), Onion: 30g (1/4 small, finely diced), Garlic: 6g (2 cloves, minced), Marinara sauce: 120g (1/2 cup), Parmesan cheese: 15g (1 tbsp, grated), Olive oil: 10ml (2 tsp), Italian seasoning: 2g (1/2 tsp), Red pepper flakes: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh basil: 5g (1 tbsp, chopped)
1. Preheat oven to 400°F (200°C). 2. In a bowl, combine 120g ground turkey, 30g finely diced onion, 3g minced garlic, 50g finely chopped kale, 15g breadcrumbs, 50g egg, 2g Italian seasoning, 1g salt, and 1g black pepper. 3. Form the mixture into 12 meatballs and place on a baking sheet. 4. Bake for 15-20 minutes, until cooked through. 5. Meanwhile, using a spiralizer or vegetable peeler, create zucchini noodles from 200g zucchini. 6. Heat 5ml olive oil in a large skillet over medium heat. 7. Add 3g minced garlic and cook for 30 seconds. 8. Add the zucchini noodles and cook for 2-3 minutes, until slightly softened but still firm. 9. In a separate saucepan, heat 120g marinara sauce. 10. Add the cooked meatballs to the sauce and gently toss to coat. 11. Serve the meatballs and sauce over the zucchini noodles. 12. Garnish with 15g grated Parmesan cheese, 5g chopped basil, and 1g red pepper flakes.
