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 a light yet satisfying dish featuring tender lean turkey meatballs infused with herbs and spices, served over a bed of fresh zucchini noodles and finished with a side of tangy marinara. A perfectly balanced dish for any time of the day.

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NUTRITION

335kcal
Protein
36.3g
Fat
9.5g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Egg White

1/8 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley, chopped

1/4 tsp Garlic Powder

1/4 tsp Dried Oregano

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1/2 cup Low-Sodium Marinara Sauce

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine lean ground turkey, egg white, whole wheat breadcrumbs, chopped parsley, garlic powder, and dried oregano. Mix until just combined without overworking the mixture.

  • 3

    Shape the mixture into small meatballs, about 1 inch in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and lightly drizzle with olive oil.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the meatballs are cooked through and lightly golden.

  • 6

    While the meatballs bake, use a spiralizer or a vegetable peeler to create zucchini noodles from the medium zucchini.

  • 7

    Warm the low-sodium marinara sauce in a small saucepan over low heat.

  • 8

    Plate the zucchini noodles, top with the baked turkey meatballs, and drizzle with the warmed marinara sauce.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.

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 a light yet satisfying dish featuring tender lean turkey meatballs infused with herbs and spices, served over a bed of fresh zucchini noodles and finished with a side of tangy marinara. A perfectly balanced dish for any time of the day.

NUTRITION

335kcal
Protein
36.3g
Fat
9.5g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Egg White

1/8 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley, chopped

1/4 tsp Garlic Powder

1/4 tsp Dried Oregano

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1/2 cup Low-Sodium Marinara Sauce

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine lean ground turkey, egg white, whole wheat breadcrumbs, chopped parsley, garlic powder, and dried oregano. Mix until just combined without overworking the mixture.

  • 3

    Shape the mixture into small meatballs, about 1 inch in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and lightly drizzle with olive oil.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the meatballs are cooked through and lightly golden.

  • 6

    While the meatballs bake, use a spiralizer or a vegetable peeler to create zucchini noodles from the medium zucchini.

  • 7

    Warm the low-sodium marinara sauce in a small saucepan over low heat.

  • 8

    Plate the zucchini noodles, top with the baked turkey meatballs, and drizzle with the warmed marinara sauce.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.