YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Zucchini Noodles
Savor a light and flavorful dish featuring tender turkey meatballs infused with aromatic herbs, paired with refreshing zucchini noodles. This dish balances protein and a burst of garden-fresh flavors, making it an ideal choice for a wholesome meal that keeps you energized.
INGREDIENTS
4 ounces Ground Turkey
1 large Egg
1/8 cup Almond Flour
1 tbsp grated Parmesan Cheese
1 medium Zucchini
1 tsp Olive Oil
2 tbsp Fresh Herbs (parsley, basil)
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the ground turkey, egg, almond flour, grated Parmesan, chopped fresh herbs, minced garlic, salt, and pepper. Mix gently until all ingredients are well-incorporated.
Form the mixture into small meatballs, about the size of a walnut, and place them on a lightly greased baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes or until fully cooked and lightly browned on the outside.
While the meatballs are baking, use a spiralizer or vegetable peeler to create zucchini noodles from the medium zucchini.
Heat olive oil in a pan over medium heat. Toss the zucchini noodles in the pan for 1-2 minutes until just tender. Season lightly with salt and pepper.
Plate the zucchini noodles, then top with the freshly baked turkey meatballs. Garnish with extra fresh herbs if desired and serve immediately.