Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD
Today we have another recipe that features NANAKO Rice Vinegars. If you haven’t seen or heard about the new Clean Labels make sure you check out my last post for a review and giveaway!
I am so excited about this recipe because it uses one of my favorite vegetables… zucchini! I love fresh zucchini from the garden, and honestly I find a way to incorporate it into so many recipes. It’s such a healthy alternative to pasta, and you won’t even know the difference…enjoy!
Grilled Meatballs with Zoodles
2016-08-25 09:45:56
For the meatballs
- 1 pound organic ground turkey or grass-fed ground beef
- 1 cup kale*, finely chopped
- 1/2 cup crushed brown rice crackers
- 1 egg
- 1/4 teaspoon red chili pepper flakes
- 1/4 teaspoon sea salt
- Non-stick spray
For the zoodle salad
- 4 medium zucchini
- 2 cups cherry tomatoes*, chopped
- 1/4 cup shaved parmesan cheese
- 1/4 cup Nakano organic rice vinegar
- 2 tablespoons extra virgin olive oil
- Sea salt
- Black pepper
- *organic produce recommended
Instructions
- 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.
- Refrigerate for 30-60 minutes to help meatballs set.
- Mist meatballs with non-stick 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 vinegar, olive oil, salt, and pepper.
- Serve each zoodle salad on a plate with 3 meatballs on top.
Notes
- Hands are the best tool for mixing ground meat.
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
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