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

Enjoy these tender, juicy turkey meatballs nestled atop fresh zucchini noodles and a vibrant tomato basil sauce. This dish delivers a light yet satisfying meal perfect for breakfast, lunch, or dinner, featuring a clean, flavorful mix of lean protein and garden-fresh vegetables.

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NUTRITION

355kcal
Protein
42.3g
Fat
16g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1/4 cup Almond Meal

1/2 cup Tomato Basil Sauce

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the lean ground turkey, egg white, almond meal, minced garlic, chopped basil, salt, and pepper. Mix until just combined to form the meatball mixture.

  • 3

    Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a lined baking sheet.

  • 4

    Bake the meatballs in the preheated oven for 18-20 minutes or until cooked through and lightly browned.

  • 5

    While the meatballs bake, prepare the zucchini noodles by spiralizing the medium zucchini. Lightly sauté the noodles in a non-stick pan with the olive oil for 2-3 minutes until just tender, or enjoy them raw for extra crunch.

  • 6

    Warm the tomato basil sauce in a small saucepan over low heat until heated through.

  • 7

    Plate the zucchini noodles, top with the baked turkey meatballs, and generously drizzle with the tomato basil sauce.

  • 8

    Garnish with additional fresh basil if desired and serve immediately.

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

Enjoy these tender, juicy turkey meatballs nestled atop fresh zucchini noodles and a vibrant tomato basil sauce. This dish delivers a light yet satisfying meal perfect for breakfast, lunch, or dinner, featuring a clean, flavorful mix of lean protein and garden-fresh vegetables.

NUTRITION

355kcal
Protein
42.3g
Fat
16g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1/4 cup Almond Meal

1/2 cup Tomato Basil Sauce

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the lean ground turkey, egg white, almond meal, minced garlic, chopped basil, salt, and pepper. Mix until just combined to form the meatball mixture.

  • 3

    Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a lined baking sheet.

  • 4

    Bake the meatballs in the preheated oven for 18-20 minutes or until cooked through and lightly browned.

  • 5

    While the meatballs bake, prepare the zucchini noodles by spiralizing the medium zucchini. Lightly sauté the noodles in a non-stick pan with the olive oil for 2-3 minutes until just tender, or enjoy them raw for extra crunch.

  • 6

    Warm the tomato basil sauce in a small saucepan over low heat until heated through.

  • 7

    Plate the zucchini noodles, top with the baked turkey meatballs, and generously drizzle with the tomato basil sauce.

  • 8

    Garnish with additional fresh basil if desired and serve immediately.