YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Turkey-Beef Meatballs with Zucchini Noodles
Delight in these perfectly seasoned meatballs combining lean ground turkey and beef, nestled atop a bed of fresh, spiralized zucchini noodles. Infused with aromatic herbs and a touch of garlic, this dish delivers a satisfying balance of lean protein and vibrant veggies for a hearty yet light meal.
INGREDIENTS
4 oz Lean Ground Turkey
4 oz Lean Ground Beef
1 large Egg
2 tbsp Whole Wheat Bread Crumbs
1 medium Zucchini
1 tsp Olive Oil
2 tbsp Fresh Parsley
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a large bowl, combine the lean ground turkey, lean ground beef, egg, whole wheat bread crumbs, chopped parsley, garlic powder, salt, and pepper. Mix until just combined to avoid overworking the meat.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, ensuring even sizing for uniform cooking.
Heat a non-stick skillet over medium heat and add the olive oil. Sear the meatballs on all sides until nicely browned, about 2-3 minutes per side.
Transfer the seared meatballs to a baking sheet and finish cooking in the oven for 10-12 minutes, or until the internal temperature reaches 165°F.
While the meatballs are baking, spiralize the zucchini to create noodles. Lightly season the zucchini noodles with a pinch of salt and a drizzle of olive oil if desired.
Plate the zucchini noodles and top with the freshly baked meatballs.
Garnish with additional parsley and a squeeze of lemon if desired, then serve warm.