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

Enjoy a delightful twist on classic meatballs with lean turkey combined with fresh herbs and spices, enveloped in a light, crispy herb crust and served atop a bed of zucchini noodles. This dish offers a satisfying mix of textures and flavors – from the savory, tender meatballs to the crisp, refreshing zucchini ribbons.

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NUTRITION

339kcal
Protein
34.9g
Fat
9.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley

1 Garlic Clove

1 tsp Dried Oregano

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped fresh parsley, minced garlic, dried oregano, and grated Parmesan cheese. Mix thoroughly until all ingredients are well incorporated.

  • 3

    Form the mixture into small meatballs, roughly the size of a golf ball.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes or until they reach an internal temperature of 165°F and are lightly browned on the outside.

  • 5

    While the meatballs are baking, prepare the zucchini noodles by spiralizing the zucchini. If desired, lightly sauté in a non-stick pan for 2-3 minutes until just tender, or serve them raw for extra crunch.

  • 6

    Plate the zucchini noodles and top with the freshly baked meatballs. Garnish with a sprinkle of extra parsley or Parmesan if desired. Serve immediately.

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

Enjoy a delightful twist on classic meatballs with lean turkey combined with fresh herbs and spices, enveloped in a light, crispy herb crust and served atop a bed of zucchini noodles. This dish offers a satisfying mix of textures and flavors – from the savory, tender meatballs to the crisp, refreshing zucchini ribbons.

NUTRITION

339kcal
Protein
34.9g
Fat
9.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley

1 Garlic Clove

1 tsp Dried Oregano

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped fresh parsley, minced garlic, dried oregano, and grated Parmesan cheese. Mix thoroughly until all ingredients are well incorporated.

  • 3

    Form the mixture into small meatballs, roughly the size of a golf ball.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes or until they reach an internal temperature of 165°F and are lightly browned on the outside.

  • 5

    While the meatballs are baking, prepare the zucchini noodles by spiralizing the zucchini. If desired, lightly sauté in a non-stick pan for 2-3 minutes until just tender, or serve them raw for extra crunch.

  • 6

    Plate the zucchini noodles and top with the freshly baked meatballs. Garnish with a sprinkle of extra parsley or Parmesan if desired. Serve immediately.