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

Savor these lean turkey meatballs nestled atop a bed of fresh zucchini noodles. The meatballs are lightly seasoned and baked to perfection, offering a delicious balance of protein and subtle herbs, while the zucchini noodles provide a refreshing, low-carb base. Finished with a touch of parmesan and a drizzle of olive oil, this dish is both satisfying and nourishing.

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NUTRITION

334kcal
Protein
46.4g
Fat
16g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 cup Zucchini Noodles

1 large Egg White

1 tbsp Parmesan Cheese

1 tsp Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, garlic powder, salt, and pepper. Mix gently until just combined.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking tray 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, heat the teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the zucchini noodles to the skillet and sauté for 2-3 minutes until slightly tender but still retaining a bit of crunch.

  • 7

    Plate the zucchini noodles as a base, top with the baked turkey meatballs, and sprinkle the grated Parmesan cheese over the top.

  • 8

    Serve immediately and enjoy a nutritious, protein-packed meal.

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

Savor these lean turkey meatballs nestled atop a bed of fresh zucchini noodles. The meatballs are lightly seasoned and baked to perfection, offering a delicious balance of protein and subtle herbs, while the zucchini noodles provide a refreshing, low-carb base. Finished with a touch of parmesan and a drizzle of olive oil, this dish is both satisfying and nourishing.

NUTRITION

334kcal
Protein
46.4g
Fat
16g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 cup Zucchini Noodles

1 large Egg White

1 tbsp Parmesan Cheese

1 tsp Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, garlic powder, salt, and pepper. Mix gently until just combined.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking tray 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, heat the teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the zucchini noodles to the skillet and sauté for 2-3 minutes until slightly tender but still retaining a bit of crunch.

  • 7

    Plate the zucchini noodles as a base, top with the baked turkey meatballs, and sprinkle the grated Parmesan cheese over the top.

  • 8

    Serve immediately and enjoy a nutritious, protein-packed meal.