Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Savor a delicious plate of herb-infused lean turkey meatballs served atop a bed of fresh zucchini noodles. This dish beautifully melds savory turkey with a burst of fragrant herbs and a hint of garlic, creating a light yet satisfying meal perfect for any time of day.

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NUTRITION

324kcal
Protein
41.8g
Fat
15.7g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

2 cups Zucchini Noodles

2 large Egg Whites

2 tbsp Almond Meal

1 tsp Olive Oil

2 tbsp Fresh Parsley (chopped)

2 Garlic cloves (minced)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the lean ground turkey, egg whites, almond meal, chopped parsley, and minced garlic. Season with salt and pepper.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Lightly heat olive oil in an oven-safe skillet over medium heat and sear the meatballs until they are browned on all sides, about 2-3 minutes per side.

  • 5

    Transfer the skillet to the preheated oven and bake the meatballs for 10-12 minutes until fully cooked.

  • 6

    While the meatballs bake, prepare the zucchini noodles by lightly sautéing them in a separate pan for 2-3 minutes just to warm them through, or serve raw for extra crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Garnish with additional parsley if desired.

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Savor a delicious plate of herb-infused lean turkey meatballs served atop a bed of fresh zucchini noodles. This dish beautifully melds savory turkey with a burst of fragrant herbs and a hint of garlic, creating a light yet satisfying meal perfect for any time of day.

NUTRITION

324kcal
Protein
41.8g
Fat
15.7g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

2 cups Zucchini Noodles

2 large Egg Whites

2 tbsp Almond Meal

1 tsp Olive Oil

2 tbsp Fresh Parsley (chopped)

2 Garlic cloves (minced)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the lean ground turkey, egg whites, almond meal, chopped parsley, and minced garlic. Season with salt and pepper.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Lightly heat olive oil in an oven-safe skillet over medium heat and sear the meatballs until they are browned on all sides, about 2-3 minutes per side.

  • 5

    Transfer the skillet to the preheated oven and bake the meatballs for 10-12 minutes until fully cooked.

  • 6

    While the meatballs bake, prepare the zucchini noodles by lightly sautéing them in a separate pan for 2-3 minutes just to warm them through, or serve raw for extra crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Garnish with additional parsley if desired.