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 these succulent, herb-seasoned turkey meatballs served over a fresh bed of spiralized zucchini noodles. Lightly enhanced with a touch of parmesan and garlic, and finished with a drizzle of olive oil, this dish brings a harmonious blend of flavors and textures for a satisfying meal that's both nourishing and delicious.

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NUTRITION

353kcal
Protein
34.2g
Fat
20.9g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 cup Spiralized Zucchini

1 Egg White

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, grated parmesan, minced garlic, and your favorite dried herbs (such as basil, oregano, and parsley). Season with salt and pepper.

  • 3

    Mix the ingredients until just combined, being careful not to overmix to maintain a tender texture.

  • 4

    Form the mixture into evenly sized meatballs, about 1.5 inches in diameter.

  • 5

    Heat 1 teaspoon of olive oil in an oven-safe skillet over medium heat. Sear the meatballs for about 2-3 minutes per side until they’re lightly browned.

  • 6

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the meatballs reach an internal temperature of 165°F.

  • 7

    While the meatballs are baking, prepare the zucchini noodles by lightly sautéing them in the remaining olive oil over medium heat for 1-2 minutes just to warm them slightly without losing their crunch.

  • 8

    Serve the turkey meatballs atop the bed of zucchini noodles and enjoy immediately.

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 these succulent, herb-seasoned turkey meatballs served over a fresh bed of spiralized zucchini noodles. Lightly enhanced with a touch of parmesan and garlic, and finished with a drizzle of olive oil, this dish brings a harmonious blend of flavors and textures for a satisfying meal that's both nourishing and delicious.

NUTRITION

353kcal
Protein
34.2g
Fat
20.9g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 cup Spiralized Zucchini

1 Egg White

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, grated parmesan, minced garlic, and your favorite dried herbs (such as basil, oregano, and parsley). Season with salt and pepper.

  • 3

    Mix the ingredients until just combined, being careful not to overmix to maintain a tender texture.

  • 4

    Form the mixture into evenly sized meatballs, about 1.5 inches in diameter.

  • 5

    Heat 1 teaspoon of olive oil in an oven-safe skillet over medium heat. Sear the meatballs for about 2-3 minutes per side until they’re lightly browned.

  • 6

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the meatballs reach an internal temperature of 165°F.

  • 7

    While the meatballs are baking, prepare the zucchini noodles by lightly sautéing them in the remaining olive oil over medium heat for 1-2 minutes just to warm them slightly without losing their crunch.

  • 8

    Serve the turkey meatballs atop the bed of zucchini noodles and enjoy immediately.