Greek Inspired Zucchini Pasta – Feta Turkey Meatballs!

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I’ve been meaning to make a kale pesto for a long time. I’m a huge lover of kale – I put it in everything: salads, omelettes, juices, smoothies and pastas, of course. I’ve even heard that kale pesto is the new basil pesto. Well, I wouldn’t go that far, but kale pesto is definitely a light, refreshing way to enjoy pasta – or anything, for that matter.

I’m leaving for Greece next Friday (eeeee!!!), so in mental preparation for that trip, I decided to add in some feta to the meatball mix. I’m so glad I did, it creates a salty deliciousness and a bit of moisture, since I opted not to use an egg (let’s try to keep our cholesterols at bay, alright?)

OK OK, I’ll tell you all about my trip. I’m flying to Athens and immediately hopping on another flight to Santorini, spending a few nights there and then taking a boat to Mykonos for a couple nights. All with my main man Lu, of course. I’m super stoked and can’t wait to come back with plenty of Mediterranean inspiration for Inspiralized! I’m looking forward to reading Will Write for Food, the ocean, the food, the Greek island views, the people, the weather, the culture, exploring a new place and having a glass of wine while looking out over an amazing sunset.

Are you still awake? Good! Let’s cook…. keep in mind with the kale pesto that you should adjust the taste according to your preference (I find some people find that kale tastes a bit “off.”) Follow the ingredients, taste and then add more of something to meet your tastebuds’ delight!

Kale Pesto Spaghetti and Turkey Meatballs

Serving size: 6 golfball-sized meatballs
Time to prepare: 10 minutes
Time to cook: 20-25 minutes


For the meatballs and pasta

  • 2 zucchinis, Blade C
  • 1 shallot, minced
  • 1/2 piece of whole wheat bread, for breadcrumbs
  • 1/2 lb ground turkey, 93% lean
  • 1/2 tsp oregano
  • 3 tbsp finely chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • salt and pepper to taste
  • 1 garlic clove, minced
  • 2 tablespoons of warm water

For the kale pesto

  • 3 cups of chopped kale
  • 3 tbsp pine nuts
  • 1 clove of garlic, minced
  • 1.5 tbsp of lemon juice (from a fresh lemon)
  • 3 tbsp Parmesan cheese
  • 8 cranks of a sea salt grinder
  • 6 cranks of a peppercorn grinder
  • 3-4 tbsp olive oil (or more, if you like it creamier)
  • 3 tbsp water


Preheat the oven to 400 degrees. Spray a large baking sheet with cooking spray. Set aside. Add the bread to the food processor and pulse to make breadcrumbs. Set aside.

In a large mixing bowl, add the shallots, water, breadcrumbs, garlic, turkey, oregano, parsley, feta, garlic, salt and pepper. Mix with your fingers thoroughly. Grab a small handful of mixture and mold it in your hands into a golfball-sized meatball. Add to the baking sheet. Continue until all of the mixture is used, makes about six.




Add the meatballs to the oven and set the timer for 20 minutes. After 10 minutes, take out and flip the meatballs over. Cook for another 10-12 minutes or until the edges begin to brown. This is what they’ll look like after 10 minutes, before the flip:


While meatballs are cooking, combine all of the ingredients for the pesto into a food processor and pulse until creamy.


Pour the kale pesto on top of the zucchini noodles and mix thoroughly to combine. Divide the zucchini pasta onto the plates. When the meatballs are ready, add to the pasta and enjoy!







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