YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey and Chicken Meatballs with Zucchini Noodles
Enjoy these light and flavorful meatballs made with a blend of lean turkey and chicken, delicately seasoned with fresh herbs and garlic. Paired with zesty zucchini noodles, this dish is a perfect balance of lean protein and fresh veggies for a satisfying meal.
INGREDIENTS
3 oz Lean Ground Turkey
2 oz Lean Ground Chicken
1 Egg White
1 medium Zucchini
1 tsp Olive Oil (for meatballs)
1/2 tbsp Olive Oil (for noodles)
1/4 small Onion
1 clove Garlic
2 tbsp Fresh Basil
2 tbsp Fresh Parsley
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a bowl, combine the lean ground turkey, ground chicken, and egg white. Finely dice the onion and garlic, then add them along with chopped fresh basil and parsley into the mixture. Season with salt and pepper.
Drizzle in 1 teaspoon of olive oil and gently mix until all ingredients are just combined, being careful not to overwork the meat.
Form the mixture into small meatballs, about the size of a walnut, and place them on the prepared baking sheet.
Bake the meatballs for 15-18 minutes or until cooked through and lightly browned.
While the meatballs bake, spiralize the zucchini into noodles. Heat 1/2 tablespoon of olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
Plate the zucchini noodles and top with the warm meatballs. Optionally garnish with additional fresh herbs.
Serve immediately and enjoy your nutrient-packed, herb-seasoned meatball dish.