Lean Turkey Zucchini Noodle Meatballs

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

Lean Turkey Zucchini Noodle Meatballs

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Noodle Meatballs

Enjoy these flavorful lean turkey meatballs nestled on a bed of fresh zucchini noodles and topped with a light tomato sauce. This dish is perfect for a wholesome breakfast, lunch, or dinner that balances lean protein with vibrant vegetables and herbs for an invigorating meal.

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NUTRITION

372kcal
Protein
36.2g
Fat
15.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (93% lean)

1 medium Zucchini

1 large Egg

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1/2 cup Tomato Sauce

1 clove Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, beaten egg, whole wheat breadcrumbs, grated Parmesan, minced garlic, chopped basil, and a pinch of salt and pepper. Mix until well incorporated.

  • 3

    Form the mixture into bite-sized meatballs, ensuring they are evenly sized for uniform cooking.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake for 15-18 minutes, or until they are fully cooked and lightly browned.

  • 5

    While the meatballs are baking, use a spiralizer or a vegetable peeler to create zucchini noodles. Lightly sauté the noodles in a non-stick skillet for 2-3 minutes until slightly tender, but still crispy.

  • 6

    Warm the tomato sauce in a separate pan or microwave.

  • 7

    Serve the zucchini noodles topped with the lean turkey meatballs and a drizzle of warm tomato sauce. Garnish with extra fresh basil if desired.

Lean Turkey Zucchini Noodle Meatballs

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

Lean Turkey Zucchini Noodle Meatballs

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Noodle Meatballs

Enjoy these flavorful lean turkey meatballs nestled on a bed of fresh zucchini noodles and topped with a light tomato sauce. This dish is perfect for a wholesome breakfast, lunch, or dinner that balances lean protein with vibrant vegetables and herbs for an invigorating meal.

NUTRITION

372kcal
Protein
36.2g
Fat
15.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (93% lean)

1 medium Zucchini

1 large Egg

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1/2 cup Tomato Sauce

1 clove Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, beaten egg, whole wheat breadcrumbs, grated Parmesan, minced garlic, chopped basil, and a pinch of salt and pepper. Mix until well incorporated.

  • 3

    Form the mixture into bite-sized meatballs, ensuring they are evenly sized for uniform cooking.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake for 15-18 minutes, or until they are fully cooked and lightly browned.

  • 5

    While the meatballs are baking, use a spiralizer or a vegetable peeler to create zucchini noodles. Lightly sauté the noodles in a non-stick skillet for 2-3 minutes until slightly tender, but still crispy.

  • 6

    Warm the tomato sauce in a separate pan or microwave.

  • 7

    Serve the zucchini noodles topped with the lean turkey meatballs and a drizzle of warm tomato sauce. Garnish with extra fresh basil if desired.