(For NAKANO® by Dawn Jackson Blatner, RDN, CSSD)
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.
Cook Time:
Prep Time:
Total Time:
Servings: 4
Ingredients:
1 lb. organic ground turkey or grass-fed ground beef
1 cup organic kale, finely chopped
? cup crushed brown rice crackers
1 egg
? tsp. red chili pepper flakes
? tsp. sea salt
Nonstick spray
4 medium zucchini
2 cups organic cherry tomatoes, chopped
? cup shaved parmesan cheese
? cup NAKANO® Natural Rice Vinegar
2 Tbsp. extra virgin olive oil
Sea salt and black pepper, to taste
Preparation:
Preheat grill to medium heat.
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.
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.
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.
