Lean Turkey Meatballs with Zucchini Noodles

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

Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Zucchini Noodles

Enjoy a delicious and light dish featuring lean turkey meatballs, delicately seasoned and baked to perfection, served atop fresh zucchini noodles. This dish balances savory flavors with a hint of Parmesan and aromatic herbs for a satisfying meal that’s perfect for a wholesome dinner.

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NUTRITION

370kcal
Protein
46.9g
Fat
21.1g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

1 large Egg White (30g)

1 tbsp Grated Parmesan Cheese (5g)

1 medium Zucchini (196g)

1 tbsp Olive Oil (14g)

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, combine the lean ground turkey, egg white, grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix gently until just combined to preserve tenderness in the meatballs.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

  • 4

    Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs are baking, spiralize the zucchini to form noodles. If you don’t have a spiralizer, use a vegetable peeler to create long, thin ribbons.

  • 6

    Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until just tender, but still retaining a slight crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Optionally, garnish with extra Parmesan or fresh herbs if desired.

Lean Turkey Meatballs with Zucchini Noodles

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

Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Zucchini Noodles

Enjoy a delicious and light dish featuring lean turkey meatballs, delicately seasoned and baked to perfection, served atop fresh zucchini noodles. This dish balances savory flavors with a hint of Parmesan and aromatic herbs for a satisfying meal that’s perfect for a wholesome dinner.

NUTRITION

370kcal
Protein
46.9g
Fat
21.1g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

1 large Egg White (30g)

1 tbsp Grated Parmesan Cheese (5g)

1 medium Zucchini (196g)

1 tbsp Olive Oil (14g)

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, combine the lean ground turkey, egg white, grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix gently until just combined to preserve tenderness in the meatballs.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

  • 4

    Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs are baking, spiralize the zucchini to form noodles. If you don’t have a spiralizer, use a vegetable peeler to create long, thin ribbons.

  • 6

    Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until just tender, but still retaining a slight crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Optionally, garnish with extra Parmesan or fresh herbs if desired.