Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles

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

Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles

Savor this vibrant dish featuring a blend of lean turkey and chicken meatballs, perfectly seasoned with fresh herbs, garlic, and a hint of breadcrumbs, paired with light, spiralized zucchini noodles. The tender meatballs are baked to a golden finish, ensuring a delicious, balanced, and nutrient-rich meal that's both satisfying and wholesome.

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NUTRITION

444kcal
Protein
52.8g
Fat
17.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey (85g)

3 oz Lean Ground Chicken (85g)

1 large Egg (50g)

1 tbsp Whole Wheat Breadcrumbs (15g)

1 medium Zucchini (196g)

1 tsp Olive Oil (5g)

2 tbsp Mixed Fresh Herbs

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine lean ground turkey, lean ground chicken, the egg, breadcrumbs, minced garlic, and finely chopped fresh herbs. Season with salt and pepper as desired.

  • 3

    Mix the ingredients thoroughly until well combined, and then form small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs are baking, wash the zucchini and use a spiralizer or vegetable peeler to create noodles.

  • 6

    Heat olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, ensuring they remain slightly crisp.

  • 7

    Serve the baked meatballs on a bed of zucchini noodles. Optionally, garnish with extra herbs and a squeeze of lemon for added brightness.

Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles

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

Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles

Savor this vibrant dish featuring a blend of lean turkey and chicken meatballs, perfectly seasoned with fresh herbs, garlic, and a hint of breadcrumbs, paired with light, spiralized zucchini noodles. The tender meatballs are baked to a golden finish, ensuring a delicious, balanced, and nutrient-rich meal that's both satisfying and wholesome.

NUTRITION

444kcal
Protein
52.8g
Fat
17.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey (85g)

3 oz Lean Ground Chicken (85g)

1 large Egg (50g)

1 tbsp Whole Wheat Breadcrumbs (15g)

1 medium Zucchini (196g)

1 tsp Olive Oil (5g)

2 tbsp Mixed Fresh Herbs

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine lean ground turkey, lean ground chicken, the egg, breadcrumbs, minced garlic, and finely chopped fresh herbs. Season with salt and pepper as desired.

  • 3

    Mix the ingredients thoroughly until well combined, and then form small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs are baking, wash the zucchini and use a spiralizer or vegetable peeler to create noodles.

  • 6

    Heat olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, ensuring they remain slightly crisp.

  • 7

    Serve the baked meatballs on a bed of zucchini noodles. Optionally, garnish with extra herbs and a squeeze of lemon for added brightness.