YOUR SOLIN GENERATED RECIPE
Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles
Savor these herb-infused lean turkey meatballs nestled on a bed of fresh zucchini noodles, lightly coated with a tangy marinara and a drizzle of olive oil. This dish delivers hearty flavor with aromatic garlic, fresh parsley, and a sprinkle of parmesan for that perfect finishing touch—a delightful meal for any time of the day.
INGREDIENTS
6 oz Lean Ground Turkey
1 large Egg White
1 cup Zucchini Noodles
1/2 cup Low-Sodium Marinara Sauce
1 tsp Extra Virgin Olive Oil
1 tbsp Grated Parmesan Cheese
1/4 cup Fresh Parsley (chopped)
1 clove Garlic (minced)
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a bowl, combine the lean ground turkey, egg white, minced garlic, chopped parsley, salt, and pepper. Mix until just incorporated to form a homogeneous mixture.
Shape the turkey mixture into small meatballs, approximately 1 to 1.5 inches in diameter.
Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until cooked through and lightly browned.
While the meatballs bake, prepare the zucchini noodles. Use a spiralizer or a vegetable peeler to create noodles from the zucchini.
Warm the low-sodium marinara sauce in a small saucepan over medium heat until heated through.
In a skillet, add the extra virgin olive oil and briefly sauté the zucchini noodles for 2-3 minutes until they are just heated and slightly tender, taking care not to overcook.
Plate the zucchini noodles as a base, then top with the turkey meatballs. Drizzle the warm marinara sauce over the top and sprinkle with grated parmesan cheese.
Serve immediately and enjoy a flavorful, balanced meal.