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

Savor these lean turkey meatballs, delicately spiced with fresh herbs and lightly baked to perfection, served over a bed of fresh, spiralized zucchini noodles. This dish is both hearty and wholesome, offering a satisfying savory profile that's perfect any time of day.

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NUTRITION

367kcal
Protein
44.3g
Fat
20g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

2 large Egg Whites

2 Tbsp Almond Flour

1 medium Fresh Zucchini

1 tsp Olive Oil

2 Tbsp Fresh Parsley (chopped)

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Form the mixture into small, evenly sized meatballs.

  • 4

    Place the meatballs on a lightly greased baking sheet and drizzle or brush with olive oil.

  • 5

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

  • 6

    While the meatballs are baking, use a spiralizer or vegetable peeler to create zucchini noodles from the fresh zucchini.

  • 7

    Lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender, or serve them raw for extra crunch.

  • 8

    Plate the zucchini noodles and top with the herb-crusted turkey meatballs. Garnish with extra fresh parsley if desired and serve immediately.

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

Savor these lean turkey meatballs, delicately spiced with fresh herbs and lightly baked to perfection, served over a bed of fresh, spiralized zucchini noodles. This dish is both hearty and wholesome, offering a satisfying savory profile that's perfect any time of day.

NUTRITION

367kcal
Protein
44.3g
Fat
20g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

2 large Egg Whites

2 Tbsp Almond Flour

1 medium Fresh Zucchini

1 tsp Olive Oil

2 Tbsp Fresh Parsley (chopped)

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Form the mixture into small, evenly sized meatballs.

  • 4

    Place the meatballs on a lightly greased baking sheet and drizzle or brush with olive oil.

  • 5

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

  • 6

    While the meatballs are baking, use a spiralizer or vegetable peeler to create zucchini noodles from the fresh zucchini.

  • 7

    Lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender, or serve them raw for extra crunch.

  • 8

    Plate the zucchini noodles and top with the herb-crusted turkey meatballs. Garnish with extra fresh parsley if desired and serve immediately.