YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Zucchini Noodles
Enjoy a delightful and wholesome dish featuring tender turkey meatballs seasoned with a medley of fresh herbs, paired beautifully with light and refreshing zucchini noodles. This dish offers a harmonious balance of flavors and textures, making it a perfect option for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
150 grams Lean Ground Turkey
1 large Egg
1 tablespoon Whole Wheat Breadcrumbs
2 tablespoons Fresh Parsley (chopped)
2 tablespoons Fresh Basil (chopped)
1 clove Garlic, minced
1 medium Zucchini
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, chopped parsley, chopped basil, and minced garlic. Season with a pinch of salt and pepper.
Mix the ingredients gently until just combined, being careful not to overmix which can toughen the meat.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until the meatballs are cooked through and slightly golden.
While the meatballs are baking, use a spiralizer or vegetable peeler to create noodles from the zucchini.
Heat a teaspoon of olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season lightly with salt and pepper.
Plate the zucchini noodles and top with the warm turkey meatballs. Optionally, garnish with extra fresh herbs.
Serve immediately and enjoy your healthy, flavorful meal.