Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Savor these tender, herb-infused lean turkey meatballs paired with fresh zucchini noodles. Perfectly baked and lightly seasoned with garlic, parsley, and oregano, this dish is a light yet satisfying meal that marries protein-rich turkey with the delicate crunch of zucchini.

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NUTRITION

397kcal
Protein
33.5g
Fat
16.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Parsley (chopped)

1 tsp Dried Oregano

1 tsp Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, lemon zest, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

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

  • 4

    Bake the meatballs in the oven for about 15-18 minutes, or until fully cooked through and lightly golden.

  • 5

    While the meatballs are baking, use a spiralizer or vegetable peeler to turn the zucchini into noodles.

  • 6

    Heat olive oil in a skillet over medium heat, add the remaining minced garlic for a quick sauté, then toss in the zucchini noodles. Sauté for 2-3 minutes until just tender to retain their crunch.

  • 7

    Plate a serving of zucchini noodles, top with the baked herb-crusted turkey meatballs, and garnish with extra fresh parsley if desired.

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Savor these tender, herb-infused lean turkey meatballs paired with fresh zucchini noodles. Perfectly baked and lightly seasoned with garlic, parsley, and oregano, this dish is a light yet satisfying meal that marries protein-rich turkey with the delicate crunch of zucchini.

NUTRITION

397kcal
Protein
33.5g
Fat
16.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Parsley (chopped)

1 tsp Dried Oregano

1 tsp Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, lemon zest, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

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

  • 4

    Bake the meatballs in the oven for about 15-18 minutes, or until fully cooked through and lightly golden.

  • 5

    While the meatballs are baking, use a spiralizer or vegetable peeler to turn the zucchini into noodles.

  • 6

    Heat olive oil in a skillet over medium heat, add the remaining minced garlic for a quick sauté, then toss in the zucchini noodles. Sauté for 2-3 minutes until just tender to retain their crunch.

  • 7

    Plate a serving of zucchini noodles, top with the baked herb-crusted turkey meatballs, and garnish with extra fresh parsley if desired.