YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Zucchini Noodles
Enjoy lean, protein-packed turkey meatballs paired with light, spiralized zucchini noodles. This dish delivers a satisfying blend of savory herbs and a fresh vegetable base, making it perfect for a balanced meal at any time of day.
INGREDIENTS
6 oz Lean Ground Turkey
1 medium Zucchini
1 large Egg White
1/4 cup Whole Wheat Breadcrumbs
1/4 medium Red Onion
1 Garlic Clove
1 tbsp Fresh Parsley
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) or prepare a non-stick skillet for stovetop cooking.
In a mixing bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, finely chopped red onion, minced garlic, and chopped fresh parsley. Season with salt and pepper.
Mix until all ingredients are evenly incorporated, being careful not to overmix which could make the meatballs tough.
Form the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter.
For a lower-fat option, bake the meatballs on a parchment-lined baking sheet for 15-20 minutes until cooked through, or gently pan-sear in a lightly sprayed non-stick skillet over medium heat, turning to brown all sides.
While the meatballs cook, spiralize the zucchini to create zucchini noodles. If desired, lightly sauté the zucchini noodles in a pan for 1-2 minutes or serve raw for more crunch.
Plate the zucchini noodles and top them with the hot turkey meatballs. Serve immediately and enjoy your balanced, protein-packed meal.