Lean Turkey Zucchini Noodle Meatballs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Noodle Meatballs

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Noodle Meatballs

Savor these lean turkey meatballs baked to perfection and served atop a bed of fresh zucchini noodles. Each bite delivers a delightful mix of herby turkey, subtle Parmesan notes, and a satisfying texture perfect for a wholesome meal. Ideal for a balanced lunch or dinner, this recipe is light yet packed with flavor.

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NUTRITION

430kcal
Protein
41.7g
Fat
19.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 Medium Zucchini

1 Large Egg

1/4 cup Whole Wheat Breadcrumbs

1 Tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove, minced

2 Tbsp Fresh Basil, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini and set aside.

  • 3

    In a mixing bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, grated Parmesan, minced garlic, chopped basil, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 4

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

  • 5

    Lightly drizzle the meatballs with olive oil and bake in the preheated oven for 15-18 minutes or until fully cooked and lightly golden.

  • 6

    While the meatballs bake, gently sauté the zucchini noodles in a non-stick skillet over medium heat for 2-3 minutes until just tender. Season lightly with salt and pepper.

  • 7

    Serve the warm meatballs atop the bed of zucchini noodles. Garnish with extra basil or Parmesan if desired.

Lean Turkey Zucchini Noodle Meatballs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Noodle Meatballs

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Noodle Meatballs

Savor these lean turkey meatballs baked to perfection and served atop a bed of fresh zucchini noodles. Each bite delivers a delightful mix of herby turkey, subtle Parmesan notes, and a satisfying texture perfect for a wholesome meal. Ideal for a balanced lunch or dinner, this recipe is light yet packed with flavor.

NUTRITION

430kcal
Protein
41.7g
Fat
19.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 Medium Zucchini

1 Large Egg

1/4 cup Whole Wheat Breadcrumbs

1 Tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove, minced

2 Tbsp Fresh Basil, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini and set aside.

  • 3

    In a mixing bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, grated Parmesan, minced garlic, chopped basil, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 4

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

  • 5

    Lightly drizzle the meatballs with olive oil and bake in the preheated oven for 15-18 minutes or until fully cooked and lightly golden.

  • 6

    While the meatballs bake, gently sauté the zucchini noodles in a non-stick skillet over medium heat for 2-3 minutes until just tender. Season lightly with salt and pepper.

  • 7

    Serve the warm meatballs atop the bed of zucchini noodles. Garnish with extra basil or Parmesan if desired.