Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Enjoy these tender and flavorful lean turkey meatballs coated in a savory herb crust, perfectly paired with fresh, spiralized zucchini noodles. This dish balances lean protein with vibrant herbs and a light drizzle of olive oil, making it a satisfying yet clean option for your mid-day or evening meal.

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NUTRITION

401kcal
Protein
41.8g
Fat
24g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg White

2 tbsp Almond Flour

1 clove Garlic

1 tsp Fresh Oregano

1 tsp Fresh Basil

1 medium Zucchini (spiralized)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, chopped oregano, and basil. Season with a pinch of salt and pepper.

  • 3

    Form the mixture into small, evenly sized meatballs (about 4-5 meatballs, depending on size) and place them on the prepared baking sheet.

  • 4

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

  • 5

    While the meatballs are baking, prepare the zucchini noodles by spiraling a medium zucchini. Toss the noodles lightly with a teaspoon of olive oil, salt, and pepper.

  • 6

    Once the meatballs are done, serve them over the zucchini noodles. Optionally, garnish with extra fresh basil or oregano for an added burst of flavor.

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Enjoy these tender and flavorful lean turkey meatballs coated in a savory herb crust, perfectly paired with fresh, spiralized zucchini noodles. This dish balances lean protein with vibrant herbs and a light drizzle of olive oil, making it a satisfying yet clean option for your mid-day or evening meal.

NUTRITION

401kcal
Protein
41.8g
Fat
24g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg White

2 tbsp Almond Flour

1 clove Garlic

1 tsp Fresh Oregano

1 tsp Fresh Basil

1 medium Zucchini (spiralized)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, chopped oregano, and basil. Season with a pinch of salt and pepper.

  • 3

    Form the mixture into small, evenly sized meatballs (about 4-5 meatballs, depending on size) and place them on the prepared baking sheet.

  • 4

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

  • 5

    While the meatballs are baking, prepare the zucchini noodles by spiraling a medium zucchini. Toss the noodles lightly with a teaspoon of olive oil, salt, and pepper.

  • 6

    Once the meatballs are done, serve them over the zucchini noodles. Optionally, garnish with extra fresh basil or oregano for an added burst of flavor.