Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Savor these light and flavorful turkey meatballs enveloped in aromatic herbs, paired beautifully with tender zucchini noodles. A clean and satisfying meal that's bursting with freshness and perfect for any time of day.

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NUTRITION

337kcal
Protein
36.1g
Fat
19.3g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey (93% lean)

1 large Egg White

1 tablespoon Almond Flour

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil (for cooking meatballs)

1 teaspoon Extra Virgin Olive Oil (for zucchini noodles)

1 teaspoon Dried Italian Herbs

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine lean ground turkey, egg white, almond flour, dried Italian herbs, garlic powder, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

    Shape the mixture into small meatballs (about 12-15 grams each, yielding roughly 4 meatballs per serving). Place them on the prepared baking sheet.

  • 4

    Drizzle 1 teaspoon of extra virgin olive oil over the meatballs and bake for 18-20 minutes, or until they are firm and cooked through.

  • 5

    While the meatballs are baking, spiralize the zucchini to form noodles. Place the zucchini noodles in a bowl and toss lightly with the remaining 1 teaspoon of olive oil and a pinch of salt.

  • 6

    Plate the zucchini noodles and top with the freshly baked herb-crusted turkey meatballs. Garnish with an extra sprinkle of Italian herbs if desired and serve warm.

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Savor these light and flavorful turkey meatballs enveloped in aromatic herbs, paired beautifully with tender zucchini noodles. A clean and satisfying meal that's bursting with freshness and perfect for any time of day.

NUTRITION

337kcal
Protein
36.1g
Fat
19.3g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey (93% lean)

1 large Egg White

1 tablespoon Almond Flour

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil (for cooking meatballs)

1 teaspoon Extra Virgin Olive Oil (for zucchini noodles)

1 teaspoon Dried Italian Herbs

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine lean ground turkey, egg white, almond flour, dried Italian herbs, garlic powder, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

    Shape the mixture into small meatballs (about 12-15 grams each, yielding roughly 4 meatballs per serving). Place them on the prepared baking sheet.

  • 4

    Drizzle 1 teaspoon of extra virgin olive oil over the meatballs and bake for 18-20 minutes, or until they are firm and cooked through.

  • 5

    While the meatballs are baking, spiralize the zucchini to form noodles. Place the zucchini noodles in a bowl and toss lightly with the remaining 1 teaspoon of olive oil and a pinch of salt.

  • 6

    Plate the zucchini noodles and top with the freshly baked herb-crusted turkey meatballs. Garnish with an extra sprinkle of Italian herbs if desired and serve warm.