Spaghetti and Turkey Kale Meatballs

Spaghetti and Turkey Kale Meatballs
Try our spin on a classic dish of spaghetti with meatballs. A healthier version with a little heat will kick this common dinner into overdrive!


• 5 oz. kale leaves, finely chopped.
• 1/3 cup whole grain bread crumbs, unseasoned.
• ¼ cup fresh grated parmesan cheese.
• 2 free range eggs.
• 2 garlic cloves, finely chopped.
• 1 tsp. sea salt.
• ¼ tsp. red pepper flakes (add more if desired).
• 8 oz. lean ground turkey.
• 1 package of whole wheat fettucine pasta (you can use any type of pasta you wish).
• 25 oz. jar of your favorite organic tomato sauce.
• *1/4 cup chopped flat parsley.


1 – Preheat oven to 450 degrees.
2 – Finely chop kale and garlic. Set aside.
3 – In a medium bowl, add ground turkey, kale, bread crumbs, cheese, eggs, garlic, salt and red pepper flakes. Mix until fully incorporated.
4 – Roll into small balls and place on cooking sheet. Put in oven for 25-30 minutes (depending on size) until fully cooked.
5 – Warm sauce in a pan on low.
6 – Cook off pasta by following directions on package.
7 – Serve pasta on a plate, add 3 or 4 meatballs and pour sauce over the top. For garnish, sprinkle on parmesan and parsley. Enjoy!

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