Pre-heat the oven to 425 degrees
Mix the beef, kale, thyme, onion powder, garlic powder, sea salt, and pepper in a small mixing bowl. Roll in to 2 inch balls and place on a Silpat or parchment paper lined baking sheet.
Toss the brussel sprouts with 4 TB of melted butter, and sea salt/pepper to your taste on a baking sheet.
Toss the butternut squash noodles with 4 TB of melted butter, chopped kale, and sea salt/pepper to taste on a separate baking sheet. I also like to add a bit of onion and garlic powder to the noodles - of course optional but we like it!
Roast the meatballs, brussel sprouts, and butternut noodles at 425 degrees for 20-25 minutes, stirring the noodles and brussel sprouts 2 times during the roasting. This will leave the noodles a bit "al dente" - if you prefer them much softer, you can cook another 5-10 minutes. (I use all 3 racks in my oven, one sheet pan on each rack. If you are making a half recipe for a smaller crew, you could fit all the veggies on one tray)
Serve the meatballs and brussel sprouts over bowls of the butternut noodles. You can add homemade sauces or pestos if you wish too!