Baked Turkey-Kale Meatballs with Marinara and Yellow Squash

Serves 4

Tools

• Food Processor
• Parchment Paper, oven proof 
• The Inspiralizer or KitchenAid spiralizer attachment (if you don't have either you could serve meatballs over sautéed greens)

Ingredients

• 1 lb ground turkey or chicken thigh meat
• 1/4 cup Italian breadcrumbs
• 1/4 cup grated parmesan, plus extra to serve with
• 1 extra large egg
• 2 cups loosely packed and roughly chopped curly kale
• 1/4 cup finely chopped Italian parsley
• 1 Tbsp. dried Italian Seasoning
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp pepper
• One 25 oz. jar of your favorite marinara sauce
• 3 medium sized yellow squashes, spiralized or large clamshell-washed cooking greens
• 2 tsp olive oil

Directions

Meatballs

1. Preheat oven to 375 degrees Fahrenheit
2. In a food processor, add the kale and process until finely chopped.  Should be approximately reduced to 1 cup
3. In a large mixing bowl, combine the ground turkey or chicken, breadcrumbs, parmesan, egg, kale, parsley, Italian seasoning, garlic powder, salt & pepper
4. Mix well with your hands. Set to the side.
5. Line a cookie sheet with the parchment paper, trimming any excess paper hanging over the sides of the pan
6. With a tablespoon and damp hands, scoop the meat mixture and mold each small spoonful into a meatball placing each one 1/2 inch a part on the lined cookie sheet. This recipe should yield approx. 20-25 meatballs
7. Cook meatballs in oven for 20 minutes.  Flipping halfway during cooking time.
8. In a sauce pan bring marinara sauce to a low simmer.
9. Add meatballs to sauce and cook for 2-3 minutes until flavors meld together

Yellow Squash

1. Heat oil in a large saute pan over medium heat until hot
2. Add squash or greens
3. Using tongs, gently sauté until al dente, approximately 2-3 minutes
4. If using greens instead sauté similar time, might be a little less until tender

Plate

1. Using tongs, split the squash or greens amongst the 4 dinner plates
2. Top each plate with 4-5 meatballs and spoon over the sauce
3. Serve with extra parmesan