Herb-Seasoned Lean Turkey and Beef Meatballs with Zucchini Noodles

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

Herb-Seasoned Lean Turkey and Beef Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Turkey and Beef Meatballs with Zucchini Noodles

Savor a deliciously light dish that features tender lean turkey and beef meatballs infused with a medley of fresh herbs. Paired with crisp zucchini noodles and a vibrant tomato sauce, this meal strikes the perfect balance between hearty flavors and clean nutrition, ideal for a satisfying dinner any day of the week.

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NUTRITION

354kcal
Protein
45.8g
Fat
18.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

2 oz Lean Ground Beef

1 large Egg

2 cups spiralized Zucchini

1/2 cup Low-Sodium Tomato Sauce

2 cloves Garlic

2 tbsp Fresh Parsley

1 tsp Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, lean ground beef, and egg. Finely mince the garlic and add it along with the fresh parsley, dried basil, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

  • 3

    Form the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.

  • 4

    Bake the meatballs in the preheated oven for 15-18 minutes, or until cooked through and lightly browned on the outside.

  • 5

    While the meatballs are baking, prepare the zucchini noodles by either spiralizing fresh zucchini or using pre-spiralized noodles.

  • 6

    Heat the low-sodium tomato sauce in a small saucepan over medium heat. Add a pinch of salt and pepper, and let the sauce simmer for a few minutes to meld flavors.

  • 7

    Lightly toss the zucchini noodles in the warm tomato sauce until they are evenly coated.

  • 8

    Plate the zucchini noodles as a bed and top with the warm herb-seasoned meatballs. Garnish with a sprinkle of extra fresh parsley if desired, and serve immediately.

Herb-Seasoned Lean Turkey and Beef Meatballs with Zucchini Noodles

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

Herb-Seasoned Lean Turkey and Beef Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Turkey and Beef Meatballs with Zucchini Noodles

Savor a deliciously light dish that features tender lean turkey and beef meatballs infused with a medley of fresh herbs. Paired with crisp zucchini noodles and a vibrant tomato sauce, this meal strikes the perfect balance between hearty flavors and clean nutrition, ideal for a satisfying dinner any day of the week.

NUTRITION

354kcal
Protein
45.8g
Fat
18.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

2 oz Lean Ground Beef

1 large Egg

2 cups spiralized Zucchini

1/2 cup Low-Sodium Tomato Sauce

2 cloves Garlic

2 tbsp Fresh Parsley

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, lean ground beef, and egg. Finely mince the garlic and add it along with the fresh parsley, dried basil, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

  • 3

    Form the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.

  • 4

    Bake the meatballs in the preheated oven for 15-18 minutes, or until cooked through and lightly browned on the outside.

  • 5

    While the meatballs are baking, prepare the zucchini noodles by either spiralizing fresh zucchini or using pre-spiralized noodles.

  • 6

    Heat the low-sodium tomato sauce in a small saucepan over medium heat. Add a pinch of salt and pepper, and let the sauce simmer for a few minutes to meld flavors.

  • 7

    Lightly toss the zucchini noodles in the warm tomato sauce until they are evenly coated.

  • 8

    Plate the zucchini noodles as a bed and top with the warm herb-seasoned meatballs. Garnish with a sprinkle of extra fresh parsley if desired, and serve immediately.