Herb-Seasoned Turkey 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 Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Meatballs with Zucchini Noodles

Enjoy a fresh twist on a classic dish with juicy herb-seasoned turkey meatballs nestled atop vibrant zucchini noodles and a light marinara sauce. This dish balances lean protein with crisp, low-carb vegetables for a satisfying and nourishing meal.

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NUTRITION

487kcal
Protein
44.7g
Fat
15.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Turkey

2 medium Zucchinis

1/2 cup Marinara Sauce

1 large Egg

2 tablespoons Whole Wheat Bread Crumbs

2 tablespoons Fresh Parsley

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the lean ground turkey, egg, whole wheat bread crumbs, chopped fresh parsley, minced garlic, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

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

  • 4

    Bake the meatballs in the preheated oven for 15-18 minutes or until fully cooked and golden on the outside.

  • 5

    While the meatballs are baking, spiralize the zucchinis to create noodles. If a spiralizer isn’t available, use a vegetable peeler to create thin strips.

  • 6

    Warm the marinara sauce in a small saucepan over low heat, then toss with the zucchini noodles or serve on the side.

  • 7

    Plate the zucchini noodles, top with the turkey meatballs, and drizzle a spoonful of the warm marinara sauce over the dish. Garnish with additional parsley if desired.

Herb-Seasoned Turkey 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 Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Meatballs with Zucchini Noodles

Enjoy a fresh twist on a classic dish with juicy herb-seasoned turkey meatballs nestled atop vibrant zucchini noodles and a light marinara sauce. This dish balances lean protein with crisp, low-carb vegetables for a satisfying and nourishing meal.

NUTRITION

487kcal
Protein
44.7g
Fat
15.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Turkey

2 medium Zucchinis

1/2 cup Marinara Sauce

1 large Egg

2 tablespoons Whole Wheat Bread Crumbs

2 tablespoons Fresh Parsley

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the lean ground turkey, egg, whole wheat bread crumbs, chopped fresh parsley, minced garlic, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

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

  • 4

    Bake the meatballs in the preheated oven for 15-18 minutes or until fully cooked and golden on the outside.

  • 5

    While the meatballs are baking, spiralize the zucchinis to create noodles. If a spiralizer isn’t available, use a vegetable peeler to create thin strips.

  • 6

    Warm the marinara sauce in a small saucepan over low heat, then toss with the zucchini noodles or serve on the side.

  • 7

    Plate the zucchini noodles, top with the turkey meatballs, and drizzle a spoonful of the warm marinara sauce over the dish. Garnish with additional parsley if desired.