Meatballs made on the grill are fast and flavorful. These meatballs have lots of hidden nutrition like kale and whole grain cracker crumbs. Add them to a fresh zucchini noodle salad with NAKANO® Rice Vinegar, olive oil, parmesan cheese, and chopped cherry tomatoes.


For the meatballs:

  • 1 lb. organic ground turkey or grass-fed ground beef
  • 1 cup organic kale, finely chopped
  • ½ cup crushed brown rice crackers
  • 1 egg
  • ¼ tsp. red chili pepper flakes
  • ¼ tsp. sea salt
  • Nonstick spray

For the zoodle salad:

  • 4 medium zucchini
  • 2 cups organic cherry tomatoes, chopped
  • ¼ cup shaved parmesan cheese
  • ¼ cup NAKANO® Natural Rice Vinegar
  • 2 Tbsp. extra virgin olive oil
  • Sea salt and black pepper, to taste


Step 1:

Preheat grill to medium heat.

Step 2:

In a large mixing bowl combine ground meat, kale, crackers, egg, chili pepper flakes, and salt. Form into 12 balls. Note: Hands are the best tools for mixing ground meat. Refrigerate for 30-60 minutes to help meatballs set.

Step 3:

Mist meatballs with nonstick spray and place meatballs on the preheated grill. Grill each side for 3-4 minutes, using tongs or a spatula to flip to sides that haven’t been browned yet. Meatballs will take about 12-15 minutes total and should have an internal temperature of 165°F.

Step 4:

Using a vegetable spiralizer (or vegetable peeler), create zucchini noodles (or ribbons). Toss zucchini with tomatoes, parmesan, NAKANO® Rice Vinegar, olive oil, salt, and pepper. Serve each zoodle salad on a plate with 3 meatballs on top.