YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Zucchini Noodles
Enjoy a light yet satisfying meal featuring lean turkey meatballs served atop a bed of fresh, spiralized zucchini noodles. The tender, herb-infused meatballs are enriched with a touch of egg white and whole wheat breadcrumbs, perfectly complemented by aromatic garlic and onion. This dish delivers a balanced mix of protein and nourishing vegetables, making it a delicious option for a healthy dinner.
INGREDIENTS
5 oz Lean Ground Turkey
1 medium Zucchini (spiralized)
1 large Egg White
1/4 small Onion, finely chopped
2 cloves Garlic, minced
1/8 cup Whole Wheat Breadcrumbs
2 tsp Olive Oil, divided
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a mixing bowl, combine the lean ground turkey, egg white, finely chopped onion, minced garlic, whole wheat breadcrumbs, dried oregano, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
Form the mixture into small meatballs (about 12-15 pieces) and place them on a parchment-lined baking tray.
Bake in the preheated oven for 15-18 minutes or until the meatballs are cooked through and lightly browned.
While the meatballs are baking, use a spiralizer or vegetable peeler to create zucchini noodles from the zucchini.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes until just tender, not overcooked, to maintain a slight crunch.
Plate the zucchini noodles and top with the cooked turkey meatballs. Drizzle with the remaining olive oil if desired, and adjust seasoning with additional salt and pepper.
Serve immediately and enjoy a balanced, protein-rich meal.