Kale Meatballs with Zucchini Noodles (Zoodles)

Kale Meatballs with Zucchini Noodles (Zoodles)


Meatball Ingredients

  • olive or coconut oil
  • 1 lb ground beef
  • 6 large leaves flat leaf kale
  • 1 egg
  • 4 cloves garlic, crushed and chopped
  • 2 green onions, minced green tops
  • 1 box Pomi chopped tomatoes
  • 2 teaspoons oregano
  • pinch nutmeg
  • salt and pepper to taste
  • 1/3 cup bread crumbs (optional)

Zoodles Ingredients

  • 1 large zucchini per person
  • olive or coconut oil
  • salt and pepper


Zoodles Directions

  1. Remove skin from zucchinis (optional) and use a julienne peeler or mandolin to make long thin strips. Discard the center with seeds.
  2. Salt and let sit in colander to drain for 20 minutes. Wrap with paper towels and squeeze out any excess moisture.
  3. Season and stir fry for 3 to 4 minutes.
  4. Drain any excess liquid and serve.

Meatballs Directions

  1. Preheat oven to 400° and line baking tray with parchment paper.
  2. Cut stems out of kale and lightly steam. Maybe 8 to 10 minutes. Remove from heat, let cool slightly, squeeze out any excess water, and chop in food processor.
  3. Combine egg, ground beaf, seasoning,  chopped kale, and bread crumbs if desired  in a large bowl with hands. Make 12 to 14 round balls.
  4. Brown meatballs on all sides in a large, oiled high-sided skillet on medium high heat. Don’t crowd meatballs. Cook any that don’t fit in the pan in the oven for 18 to 20 minutes, turning once halfway through.
  5. Meanwhile, sauté garlic and green onion (and any other veggies) with a bit of salt and pepper in a separate pan.
  6. Once meatballs are browned on all sides, add the sautéed garlic and onion and box of Pomi tomatoes. Cover and let simmer for 10 to 15 minutes.
  7. Add the baked meatballs and serve over spaghetti or zucchini noodles (see below)



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