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

Savor these delightful turkey meatballs seasoned with fresh herbs and perfectly paired with light, spiralized zucchini noodles. This dish offers a wonderful balance of lean protein and fresh vegetables, finished with a drizzle of olive oil to enhance the flavors without overwhelming its clean and vibrant profile.

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NUTRITION

409kcal
Protein
45.6g
Fat
16.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1/8 cup Whole-Wheat Panko Breadcrumbs

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Dried Parsley

1 tsp Onion Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ground turkey, egg white, whole-wheat Panko, minced garlic, dried parsley, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

  • 3

    Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and lightly spray or brush with a small amount of olive oil.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the internal temperature reaches 165°F.

  • 6

    While the meatballs are cooking, using a spiralizer or a vegetable peeler, create noodles from the zucchini.

  • 7

    Lightly sauté the zucchini noodles in a nonstick skillet over medium heat for 2-3 minutes until just tender, being careful not to overcook.

  • 8

    Plate the warm zucchini noodles and top with the freshly baked turkey meatballs. Drizzle a teaspoon of olive oil over the top if desired for extra flavor.

  • 9

    Serve immediately and enjoy your healthy, protein-packed meal.

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

Savor these delightful turkey meatballs seasoned with fresh herbs and perfectly paired with light, spiralized zucchini noodles. This dish offers a wonderful balance of lean protein and fresh vegetables, finished with a drizzle of olive oil to enhance the flavors without overwhelming its clean and vibrant profile.

NUTRITION

409kcal
Protein
45.6g
Fat
16.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% Lean Ground Turkey

1 medium Zucchini

1 large Egg White

1/8 cup Whole-Wheat Panko Breadcrumbs

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Dried Parsley

1 tsp Onion Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ground turkey, egg white, whole-wheat Panko, minced garlic, dried parsley, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

  • 3

    Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and lightly spray or brush with a small amount of olive oil.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the internal temperature reaches 165°F.

  • 6

    While the meatballs are cooking, using a spiralizer or a vegetable peeler, create noodles from the zucchini.

  • 7

    Lightly sauté the zucchini noodles in a nonstick skillet over medium heat for 2-3 minutes until just tender, being careful not to overcook.

  • 8

    Plate the warm zucchini noodles and top with the freshly baked turkey meatballs. Drizzle a teaspoon of olive oil over the top if desired for extra flavor.

  • 9

    Serve immediately and enjoy your healthy, protein-packed meal.