YOUR SOLIN GENERATED RECIPE
Herb-Roasted Ground Turkey Meatballs with Zucchini Noodles
Savor these tender herb-infused ground turkey meatballs paired with fresh zucchini noodles, all lightly bathed in a tangy low-sugar marinara and a hint of olive oil. This dish offers a satisfying mix of lean protein and vibrant garden flavors, perfect for a balanced meal that fits your nutritional goals.
INGREDIENTS
5 oz Ground Turkey (93% lean)
1 cup Zucchini Noodles
1 large Egg White
1 tbsp Almond Flour
1 tbsp Fresh Parsley, chopped
1/4 tsp Garlic Powder
1/2 cup Low-Sugar Marinara Sauce (x2)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground turkey, egg white, almond flour, chopped parsley, and garlic powder. Mix gently until just combined to maintain a tender texture.
Form the mixture into meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes or until they are fully cooked and lightly browned on the outside.
While the meatballs are baking, prepare the zucchini noodles. If using a spiralizer, process the zucchini until noodles form. Alternatively, use pre-packaged zucchini noodles.
Warm 1/2 cup of marinara sauce in a small saucepan over low heat, then add the reserved extra 1/2 cup after meatballs are cooked to coat them lightly.
Toss the zucchini noodles with the warmed marinara sauce and a drizzle of olive oil.
Plate the zucchini noodles and top with the herb-roasted turkey meatballs. Garnish with additional parsley if desired and serve immediately.