Herb-Crusted Venison Meatballs with Roasted Garlic Zucchini Noodles

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

Herb-Crusted Venison Meatballs with Roasted Garlic Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Venison Meatballs with Roasted Garlic Zucchini Noodles

Savor a lean and flavorful combination of herb-infused venison meatballs cradled on a bed of zesty zucchini noodles, accented with roasted garlic and fresh herbs. This dish marries rustic flavors with a light, clean profile perfect for a satisfying meal any time of day.

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NUTRITION

371kcal
Protein
45.4g
Fat
19.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Venison (170g)

1 tbsp Almond Flour (8g)

1 large Egg White (30g)

1 tbsp Grated Parmesan Cheese (5g)

1 tbsp Fresh Parsley, chopped (3g)

1 tbsp Fresh Basil, chopped (3g)

1 Garlic Clove, minced (3g)

1 medium Zucchini, spiralized (196g)

1 tsp Olive Oil (4.5g)

2 Roasted Garlic Cloves (6g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the zucchini and garlic.

  • 2

    In a bowl, combine ground venison, almond flour, egg white, grated Parmesan, chopped parsley, chopped basil, and minced garlic. Season with salt and black pepper to taste.

  • 3

    Mix the ingredients gently until just combined, then form into small meatballs (about the size of a golf ball).

  • 4

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

  • 5

    While the meatballs are baking, prepare the zucchini noodles by spiralizing the zucchini if not pre-spiralized.

  • 6

    Toss the zucchini noodles with olive oil and add the roasted garlic cloves. Lightly season with salt and pepper.

  • 7

    Plate the roasted garlic zucchini noodles and top with the herb-crusted venison meatballs.

  • 8

    Garnish with additional fresh herbs if desired, then serve immediately.

Herb-Crusted Venison Meatballs with Roasted Garlic Zucchini Noodles

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

Herb-Crusted Venison Meatballs with Roasted Garlic Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Venison Meatballs with Roasted Garlic Zucchini Noodles

Savor a lean and flavorful combination of herb-infused venison meatballs cradled on a bed of zesty zucchini noodles, accented with roasted garlic and fresh herbs. This dish marries rustic flavors with a light, clean profile perfect for a satisfying meal any time of day.

NUTRITION

371kcal
Protein
45.4g
Fat
19.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Venison (170g)

1 tbsp Almond Flour (8g)

1 large Egg White (30g)

1 tbsp Grated Parmesan Cheese (5g)

1 tbsp Fresh Parsley, chopped (3g)

1 tbsp Fresh Basil, chopped (3g)

1 Garlic Clove, minced (3g)

1 medium Zucchini, spiralized (196g)

1 tsp Olive Oil (4.5g)

2 Roasted Garlic Cloves (6g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the zucchini and garlic.

  • 2

    In a bowl, combine ground venison, almond flour, egg white, grated Parmesan, chopped parsley, chopped basil, and minced garlic. Season with salt and black pepper to taste.

  • 3

    Mix the ingredients gently until just combined, then form into small meatballs (about the size of a golf ball).

  • 4

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

  • 5

    While the meatballs are baking, prepare the zucchini noodles by spiralizing the zucchini if not pre-spiralized.

  • 6

    Toss the zucchini noodles with olive oil and add the roasted garlic cloves. Lightly season with salt and pepper.

  • 7

    Plate the roasted garlic zucchini noodles and top with the herb-crusted venison meatballs.

  • 8

    Garnish with additional fresh herbs if desired, then serve immediately.