YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Zucchini Noodles
Savor a vibrant medley of flavors with this lean turkey meatball recipe served on a bed of fresh, spiralized zucchini noodles. Perfectly seasoned and baked to tender perfection, the meatballs deliver a satisfying bite complemented by a hearty, tangy marinara sauce and a sprinkle of light Parmesan. This dish combines lean protein and crisp vegetables for a balanced, delicious meal.
INGREDIENTS
6 oz Lean Ground Turkey
2 medium Zucchinis
1 large Egg
1 tbsp Parmesan Cheese (light)
1/2 cup Marinara Sauce (no added sugar)
2 cloves Garlic
2 tbsp Fresh Basil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a large bowl, combine lean ground turkey, egg, minced garlic, chopped fresh basil, salt, and pepper. Mix until just combined to avoid overworking the meat.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 15-18 minutes, or until they reach an internal temperature of 165°F (74°C) and are lightly browned.
While the meatballs are baking, spiralize the zucchinis to create noodles. If you don't have a spiralizer, use a vegetable peeler to create thin strips.
Lightly sauté the zucchini noodles in a non-stick skillet over medium heat for 2-3 minutes until just tender, or serve them raw for a crisp texture.
Warm the marinara sauce in a small saucepan over low heat.
To assemble the dish, place the zucchini noodles on a plate, top with the baked turkey meatballs, drizzle the warm marinara sauce over them, and sprinkle with Parmesan cheese.
Garnish with additional fresh basil if desired, and serve immediately.