YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Zucchini Noodles
Savor a light yet satisfying dish featuring lean turkey meatballs baked to perfection and served atop a bed of fresh zucchini noodles. This well-balanced recipe combines aromatic garlic, zesty lemon, and a hint of herbs to elevate the flavors without overwhelming your palate, offering a nutritious and delicious option for any meal.
INGREDIENTS
6 oz Lean Ground Turkey
1 large Egg
1/4 cup Whole Wheat Breadcrumbs
2 medium Zucchinis
2 Garlic Cloves
1 tsp Lemon Zest
2 tbsp Fresh Parsley
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, minced garlic, lemon zest, chopped fresh parsley, salt, and pepper.
Mix the ingredients thoroughly with clean hands or a spoon until well incorporated.
Form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
Bake the meatballs in the oven for 18-20 minutes or until they are cooked through and lightly browned on the outside.
While the meatballs are baking, prepare the zucchini noodles by spiralizing 2 medium zucchinis.
Heat a teaspoon of olive oil in a non-stick skillet over medium heat. Add the zucchini noodles and sauté them for 2-3 minutes until just tender but still retaining some crunch.
Once the meatballs are done, serve them over the zucchini noodles. Garnish with additional parsley if desired and enjoy your nutritious meal.