YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Zucchini Noodles
Enjoy tender, herb-infused turkey meatballs paired with fresh zucchini noodles in a light, aromatic sauce. This dish delivers a delightful burst of flavor with every bite, combining lean protein, garden-fresh zucchini, and a hint of grated Parmesan for a satisfying, clean meal.
INGREDIENTS
6 oz Lean Ground Turkey
1 Egg White
1/4 cup Whole Wheat Breadcrumbs
1 medium Zucchini (spiralized)
1/2 tbsp Olive Oil
1 tbsp Grated Parmesan Cheese
1 tsp Italian Seasoning
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a mixing bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
Mix the ingredients gently until just combined to maintain the meatball texture.
Form the mixture into small, bite-sized meatballs.
Heat olive oil over medium heat in an oven-safe skillet and lightly brown the meatballs on all sides for about 3-4 minutes.
Add the spiralized zucchini noodles to the skillet, gently tossing to coat with the olive oil and flavors.
Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes until the meatballs are cooked through.
Remove from the oven, sprinkle grated Parmesan cheese over the dish, and serve immediately.