Herb-Crusted Lean 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 Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Enjoy these succulent herb-crusted lean turkey meatballs served atop fresh, spiralized zucchini noodles. The dish is vibrant and satisfying, perfect for any meal of the day, with aromatic garlic and parsley enhancing the natural flavors of the turkey without weighing you down.

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NUTRITION

336kcal
Protein
58.4g
Fat
8.2g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Lean Ground Turkey

1 large Egg White

2 tablespoons Fresh Parsley, chopped

1 clove Garlic, minced

1 medium Zucchini (spiralized)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. In a mixing bowl, combine the lean ground turkey, egg white, chopped parsley, minced garlic, salt, and pepper until just mixed without overworking the meat.

  • 2

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a lightly greased baking sheet.

  • 3

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

  • 4

    While the meatballs are baking, use a spiralizer to transform the zucchini into noodles. If you don’t have a spiralizer, use a vegetable peeler to create long, thin strips.

  • 5

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

  • 6

    Plate the zucchini noodles and top with the warming turkey meatballs. Serve immediately and enjoy the harmonious blend of herbs and fresh vegetables.

Herb-Crusted Lean 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 Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Enjoy these succulent herb-crusted lean turkey meatballs served atop fresh, spiralized zucchini noodles. The dish is vibrant and satisfying, perfect for any meal of the day, with aromatic garlic and parsley enhancing the natural flavors of the turkey without weighing you down.

NUTRITION

336kcal
Protein
58.4g
Fat
8.2g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Lean Ground Turkey

1 large Egg White

2 tablespoons Fresh Parsley, chopped

1 clove Garlic, minced

1 medium Zucchini (spiralized)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. In a mixing bowl, combine the lean ground turkey, egg white, chopped parsley, minced garlic, salt, and pepper until just mixed without overworking the meat.

  • 2

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a lightly greased baking sheet.

  • 3

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

  • 4

    While the meatballs are baking, use a spiralizer to transform the zucchini into noodles. If you don’t have a spiralizer, use a vegetable peeler to create long, thin strips.

  • 5

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

  • 6

    Plate the zucchini noodles and top with the warming turkey meatballs. Serve immediately and enjoy the harmonious blend of herbs and fresh vegetables.