YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles
A vibrant and satisfying dish featuring tender turkey and chicken meatballs seasoned with a medley of herbs, served over a bed of fresh, spiralized zucchini noodles. This dish strikes a delightful balance between hearty protein and light, zesty vegetables, making it a perfect meal for any time of the day.
INGREDIENTS
4 oz Ground Turkey (85% lean)
4 oz Ground Chicken
1 Large Egg White
1 medium Zucchini
2 tbsp Fresh Parsley
2 tbsp Fresh Basil
2 cloves Garlic
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a mixing bowl, combine the ground turkey, ground chicken, and egg white. Finely chop the parsley, basil, and garlic, then add them to the bowl along with salt and pepper. Mix gently until just incorporated, being careful not to overwork the mixture.
Form the mixture into small meatballs, roughly the size of a golf ball. Place them on a parchment-lined baking sheet.
Drizzle a teaspoon of olive oil over the meatballs and bake in the preheated oven for 18-20 minutes, 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. If desired, you can lightly wilt the noodles in a non-stick pan over medium heat for 2-3 minutes.
Plate the zucchini noodles and top with the freshly baked meatballs. Garnish with extra fresh herbs if desired, and serve immediately.