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 lean turkey meatballs nestled on a bed of fresh zucchini noodles, lightly tossed in savory marinara and fragrant herbs. This dish offers a clean, satisfying meal that balances protein with vibrant, garden-fresh vegetables.

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NUTRITION

458kcal
Protein
56.9g
Fat
13g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

2 medium Zucchinis (248g total)

1 large Egg White (33g)

1/8 cup Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil (4.5g)

1/2 cup Marinara Sauce (125g)

2 cloves Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine lean ground turkey, egg white, whole wheat breadcrumbs, minced garlic, chopped fresh basil, salt, and pepper. Mix until just combined.

  • 3

    Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking tray lined with parchment paper and bake for 15-18 minutes, or until cooked through and lightly browned.

  • 5

    While the meatballs bake, create zucchini noodles using a spiralizer or vegetable peeler. Lightly salt the zucchini noodles and let them sit for a few minutes to release excess moisture.

  • 6

    Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm.

  • 7

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

  • 8

    Serve the baked turkey meatballs over a bed of zucchini noodles and spoon the heated marinara sauce on top.

  • 9

    Garnish with additional fresh basil if desired and enjoy!

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 lean turkey meatballs nestled on a bed of fresh zucchini noodles, lightly tossed in savory marinara and fragrant herbs. This dish offers a clean, satisfying meal that balances protein with vibrant, garden-fresh vegetables.

NUTRITION

458kcal
Protein
56.9g
Fat
13g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

2 medium Zucchinis (248g total)

1 large Egg White (33g)

1/8 cup Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil (4.5g)

1/2 cup Marinara Sauce (125g)

2 cloves Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine lean ground turkey, egg white, whole wheat breadcrumbs, minced garlic, chopped fresh basil, salt, and pepper. Mix until just combined.

  • 3

    Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking tray lined with parchment paper and bake for 15-18 minutes, or until cooked through and lightly browned.

  • 5

    While the meatballs bake, create zucchini noodles using a spiralizer or vegetable peeler. Lightly salt the zucchini noodles and let them sit for a few minutes to release excess moisture.

  • 6

    Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm.

  • 7

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

  • 8

    Serve the baked turkey meatballs over a bed of zucchini noodles and spoon the heated marinara sauce on top.

  • 9

    Garnish with additional fresh basil if desired and enjoy!