Herb-Seasoned Ricotta Meatballs with Zucchini Noodles

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

Herb-Seasoned Ricotta Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ricotta Meatballs with Zucchini Noodles

Enjoy a light yet satisfying dish where tender meatballs are enriched with part-skim ricotta and fresh herbs, served atop zesty zucchini noodles. This dish balances the creaminess of ricotta with lean ground turkey and aromatic basil and parsley, offering a delightful medley of textures and flavors perfect for any meal.

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NUTRITION

516kcal
Protein
39.4g
Fat
31g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1/4 cup Part-Skim Ricotta Cheese

1 large Egg

1 tablespoon Almond Flour

2 medium Zucchini

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

2 tablespoons Fresh Basil

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine lean ground turkey, part-skim ricotta, egg, almond flour, garlic powder, chopped parsley, and basil. Season with salt and pepper.

  • 3

    Mix thoroughly until well blended, then form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place meatballs on the prepared baking sheet and lightly drizzle with olive oil.

  • 5

    Bake in the preheated oven for 15-18 minutes or until meatballs are cooked through and lightly golden.

  • 6

    Meanwhile, using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Optionally, season zucchini noodles with a pinch of salt and a drizzle of olive oil.

  • 7

    Plate the zucchini noodles and top with the freshly baked meatballs. Garnish with additional chopped herbs if desired.

  • 8

    Serve warm and enjoy your balanced, herb-seasoned ricotta meatballs with zucchini noodles.

Herb-Seasoned Ricotta Meatballs with Zucchini Noodles

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

Herb-Seasoned Ricotta Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ricotta Meatballs with Zucchini Noodles

Enjoy a light yet satisfying dish where tender meatballs are enriched with part-skim ricotta and fresh herbs, served atop zesty zucchini noodles. This dish balances the creaminess of ricotta with lean ground turkey and aromatic basil and parsley, offering a delightful medley of textures and flavors perfect for any meal.

NUTRITION

516kcal
Protein
39.4g
Fat
31g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1/4 cup Part-Skim Ricotta Cheese

1 large Egg

1 tablespoon Almond Flour

2 medium Zucchini

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

2 tablespoons Fresh Basil

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine lean ground turkey, part-skim ricotta, egg, almond flour, garlic powder, chopped parsley, and basil. Season with salt and pepper.

  • 3

    Mix thoroughly until well blended, then form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place meatballs on the prepared baking sheet and lightly drizzle with olive oil.

  • 5

    Bake in the preheated oven for 15-18 minutes or until meatballs are cooked through and lightly golden.

  • 6

    Meanwhile, using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Optionally, season zucchini noodles with a pinch of salt and a drizzle of olive oil.

  • 7

    Plate the zucchini noodles and top with the freshly baked meatballs. Garnish with additional chopped herbs if desired.

  • 8

    Serve warm and enjoy your balanced, herb-seasoned ricotta meatballs with zucchini noodles.