Lean Turkey Meatballs with Zucchini Noodles

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

Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Zucchini Noodles

Enjoy these light and savory turkey meatballs nestled atop a bed of fresh, spiralized zucchini noodles. Enhanced with a rich tomato sauce and a hint of herbs, this dish offers a delightful balance of lean protein and vibrant vegetables, making it an ideal meal to support your fitness and clean eating goals.

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NUTRITION

354kcal
Protein
37.1g
Fat
16.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1 tbsp Almond Flour

1/2 cup Tomato Sauce (No Salt Added)

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. In a bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, chopped basil, salt, and pepper.

  • 2

    Form the mixture into small meatballs, about the size of a golf ball, and place them on a baking tray lined with parchment paper.

  • 3

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

  • 4

    While the meatballs are baking, spiralize the zucchini to create zucchini noodles. Lightly sauté the zucchini noodles in a non-stick pan with a teaspoon of olive oil over medium heat for 2-3 minutes until slightly tender but still crisp.

  • 5

    Warm the tomato sauce in a small saucepan and season with a pinch of salt and pepper.

  • 6

    Plate the zucchini noodles, top with the baked turkey meatballs, and drizzle the warm tomato sauce over the top. Garnish with additional fresh basil if desired.

Lean Turkey Meatballs with Zucchini Noodles

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

Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Zucchini Noodles

Enjoy these light and savory turkey meatballs nestled atop a bed of fresh, spiralized zucchini noodles. Enhanced with a rich tomato sauce and a hint of herbs, this dish offers a delightful balance of lean protein and vibrant vegetables, making it an ideal meal to support your fitness and clean eating goals.

NUTRITION

354kcal
Protein
37.1g
Fat
16.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1 tbsp Almond Flour

1/2 cup Tomato Sauce (No Salt Added)

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. In a bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, chopped basil, salt, and pepper.

  • 2

    Form the mixture into small meatballs, about the size of a golf ball, and place them on a baking tray lined with parchment paper.

  • 3

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

  • 4

    While the meatballs are baking, spiralize the zucchini to create zucchini noodles. Lightly sauté the zucchini noodles in a non-stick pan with a teaspoon of olive oil over medium heat for 2-3 minutes until slightly tender but still crisp.

  • 5

    Warm the tomato sauce in a small saucepan and season with a pinch of salt and pepper.

  • 6

    Plate the zucchini noodles, top with the baked turkey meatballs, and drizzle the warm tomato sauce over the top. Garnish with additional fresh basil if desired.