Italian Turkey Ricotta Meatballs

1: Mix ground turkey, shredded zucchini, ricotta, chopped fresh basil, chopped fresh oregano, salt, garlic powder, and pepper in a bowl.

2: Roll the mixture into 1-inch meatballs (about 13-14).

3: Bake the meatballs on a baking sheet at 400°F for 16-18 minutes.

4: Brush the tops of the meatballs with olive oil and broil for 1 minute for a crispy top.

5: For the salad, combine the Zoodles, chopped tomatoes, mini mozzarella balls, and fresh basil.

6: For the pesto, blend hemp seed, olive oil, lemon juice, salt, fresh basil, and garlic in a food processor until smooth.

7: Toss the potatoes in olive oil and season with salt, pepper, dried basil, dried oregano, dried thyme, garlic powder, and onion powder.

8: Air fry the seasoned potatoes at 400°F for 15-20 minutes until crispy.