Lean Turkey Meatballs with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Zucchini Noodles

Savor these light yet flavorful turkey meatballs nestled on a bed of fresh zucchini noodles. The tender, baked turkey is blended with a hint of almond flour and whipped egg white for extra binding, then paired with a vibrant, low-sugar tomato sauce and a melty topping of part-skim mozzarella. An ideal meal that delights your palate while keeping your macros in check.

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NUTRITION

380kcal
Protein
39g
Fat
19.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (113g)

1 large Egg White (33g)

0.125 cup Almond Flour (14g)

200g Zucchini (spiralized into noodles)

0.5 cup No Salt Added Tomato Sauce (125g)

1 oz Part-Skim Mozzarella Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix lean ground turkey, egg white, and almond flour. Season with your choice of herbs and spices (such as garlic powder, onion powder, salt, and pepper). Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 3

    Place the meatballs on a lightly greased baking sheet and bake for 15-18 minutes or until cooked through.

  • 4

    While the meatballs are baking, spiralize the zucchini to create noodles. Lightly sauté the zucchini noodles in a non-stick pan over medium heat for about 2-3 minutes until just tender.

  • 5

    Warm the tomato sauce in a small saucepan over low heat.

  • 6

    Plate the zucchini noodles, top with the baked turkey meatballs, and drizzle the warm tomato sauce over them.

  • 7

    Finish by sprinkling the part-skim mozzarella cheese on top. Allow the cheese to melt slightly before serving.

Lean Turkey Meatballs with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Zucchini Noodles

Savor these light yet flavorful turkey meatballs nestled on a bed of fresh zucchini noodles. The tender, baked turkey is blended with a hint of almond flour and whipped egg white for extra binding, then paired with a vibrant, low-sugar tomato sauce and a melty topping of part-skim mozzarella. An ideal meal that delights your palate while keeping your macros in check.

NUTRITION

380kcal
Protein
39g
Fat
19.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (113g)

1 large Egg White (33g)

0.125 cup Almond Flour (14g)

200g Zucchini (spiralized into noodles)

0.5 cup No Salt Added Tomato Sauce (125g)

1 oz Part-Skim Mozzarella Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix lean ground turkey, egg white, and almond flour. Season with your choice of herbs and spices (such as garlic powder, onion powder, salt, and pepper). Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 3

    Place the meatballs on a lightly greased baking sheet and bake for 15-18 minutes or until cooked through.

  • 4

    While the meatballs are baking, spiralize the zucchini to create noodles. Lightly sauté the zucchini noodles in a non-stick pan over medium heat for about 2-3 minutes until just tender.

  • 5

    Warm the tomato sauce in a small saucepan over low heat.

  • 6

    Plate the zucchini noodles, top with the baked turkey meatballs, and drizzle the warm tomato sauce over them.

  • 7

    Finish by sprinkling the part-skim mozzarella cheese on top. Allow the cheese to melt slightly before serving.