YOUR SOLIN GENERATED RECIPE
Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles
Savor these juicy, herb-infused turkey meatballs paired with tender zucchini noodles for a light yet satisfying meal. The vibrant blend of fresh parsley, garlic, and onion powders perfectly complements the lean turkey, while a drizzle of olive oil brings it all together in a dish that's as nutritious as it is delicious.
INGREDIENTS
6 ounces Lean Ground Turkey
1 large Egg
1/8 cup Almond Flour
2 tablespoons Fresh Parsley, chopped
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1 medium Zucchini (spiralized)
1 teaspoon Olive Oil
1/4 cup Marinara Sauce (optional)
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, egg, almond flour, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix gently until the ingredients are just incorporated.
Form the mixture into small meatballs, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for about 15-18 minutes, or until they are cooked through and lightly browned on the outside.
While the meatballs are baking, prepare the zucchini noodles by spiralizing the medium zucchini.
Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, being careful not to overcook them.
If using, warm the marinara sauce in a small saucepan over low heat.
Serve the herb-crusted turkey meatballs over a bed of sautéed zucchini noodles and drizzle with a bit of marinara sauce, if desired.