YOUR SOLIN GENERATED RECIPE
Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles
Enjoy a fresh take on classic meatballs using lean ground turkey combined with aromatic herbs to form tender, juicy meatballs. Served over a bed of vibrant zucchini noodles sautéed in a touch of olive oil, this dish offers a harmonious balance of flavors and textures perfect for any meal of the day.
INGREDIENTS
6 ounces Lean Ground Turkey
1 large Egg White
1 tablespoon Almond Flour
1 medium Zucchini
1 tablespoon Olive Oil
2 tablespoons Fresh Parsley
1 teaspoon Dried Oregano
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
In a large bowl, combine the lean ground turkey, egg white, almond flour, chopped fresh parsley, dried oregano, minced garlic, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a lightly greased baking sheet.
Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through and lightly golden on the outside.
While the meatballs are baking, use a spiralizer or vegetable peeler to create zucchini noodles from the medium zucchini.
Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they start to soften but remain crisp.
Once the meatballs are ready, serve them on a bed of zucchini noodles. Optionally, drizzle any juices from the baking sheet over the noodles for added flavor.
Garnish with additional fresh parsley if desired and enjoy your healthy, herb-crusted turkey meatballs with zucchini noodles.