Herb-Crusted 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 Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Meatballs with Zucchini Noodles

Enjoy a light yet flavorful dinner with tender turkey meatballs encrusted with fresh herbs and lightly bound with almond flour, served on a bed of crisp zucchini noodles dressed in a hint of olive oil and garlic. A delightful, balanced dish that satisfies your protein needs while keeping calories in check.

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NUTRITION

330kcal
Protein
33.3g
Fat
17.9g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% lean)

1 Large Egg

2 tablespoons Almond Flour

2 cups Zucchini Noodles

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine ground turkey, egg, almond flour, minced garlic, chopped fresh parsley, and a pinch of salt and pepper. Mix until just combined to avoid overworking the meat.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, ensuring an even size for uniform cooking.

  • 4

    Place the meatballs on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes or until the meatballs are cooked through and lightly golden.

  • 5

    While the meatballs are baking, prepare the zucchini noodles. If not pre-spiralized, use a spiralizer to create noodles from a medium zucchini.

  • 6

    Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, keeping a slight crunch.

  • 7

    Serve the herb-crusted turkey meatballs over a bed of warm zucchini noodles. Garnish with additional fresh parsley if desired.

Herb-Crusted 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 Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Meatballs with Zucchini Noodles

Enjoy a light yet flavorful dinner with tender turkey meatballs encrusted with fresh herbs and lightly bound with almond flour, served on a bed of crisp zucchini noodles dressed in a hint of olive oil and garlic. A delightful, balanced dish that satisfies your protein needs while keeping calories in check.

NUTRITION

330kcal
Protein
33.3g
Fat
17.9g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% lean)

1 Large Egg

2 tablespoons Almond Flour

2 cups Zucchini Noodles

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine ground turkey, egg, almond flour, minced garlic, chopped fresh parsley, and a pinch of salt and pepper. Mix until just combined to avoid overworking the meat.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, ensuring an even size for uniform cooking.

  • 4

    Place the meatballs on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes or until the meatballs are cooked through and lightly golden.

  • 5

    While the meatballs are baking, prepare the zucchini noodles. If not pre-spiralized, use a spiralizer to create noodles from a medium zucchini.

  • 6

    Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, keeping a slight crunch.

  • 7

    Serve the herb-crusted turkey meatballs over a bed of warm zucchini noodles. Garnish with additional fresh parsley if desired.