YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Zucchini Noodles
Savor these tender turkey meatballs bursting with fresh herbs and a savory blend of garlic and Parmesan, served over a bed of light and refreshing zucchini noodles. A wholesome, delicious meal perfect for any time of day.
INGREDIENTS
6 oz Lean Ground Turkey
1 medium Zucchini
1 large Egg
2 tbsp Grated Parmesan Cheese
2 tbsp Almond Flour
2 cloves Garlic
1/4 medium Red Onion
1 tsp Olive Oil
1 tsp Dried Oregano
1 tsp Dried Basil
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a large bowl, combine the lean ground turkey, egg, grated Parmesan, almond flour, minced garlic, finely chopped red onion, dried oregano, dried basil, salt, and pepper.
Mix gently until all ingredients are well incorporated, being careful not to overwork the meat.
Form the mixture into small meatballs, roughly 1-1.5 inches in diameter, and set them on a lightly greased baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes or until cooked through and lightly browned.
While the meatballs are baking, spiralize the zucchini to your desired noodle thickness.
Heat the olive oil in a non-stick pan over medium heat, and lightly sauté the zucchini noodles for 2-3 minutes until just tender.
Plate the zucchini noodles and top with the herb-seasoned turkey meatballs. Serve warm.