Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Enjoy a vibrant twist on traditional meatballs with lean turkey infused with fresh herbs and spices, served atop a bed of zucchini noodles. This dish offers a light yet satisfying meal with a burst of flavor from garlic, basil, and a sprinkle of Parmesan, all lightly sautéed in olive oil for a delicious, clean finish.

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NUTRITION

283kcal
Protein
35.9g
Fat
12g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini (spiralized)

1 large Egg White

1 tablespoon Almond Flour

1 clove Minced Garlic

2 tablespoons Fresh Basil

1 tablespoon Grated Parmesan Cheese

2 teaspoons Olive Oil

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, egg white, almond flour, minced garlic, fresh basil, grated Parmesan, salt, and pepper. Mix gently until all ingredients are well incorporated.

  • 3

    Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes until cooked through and lightly browned.

  • 5

    While the meatballs are baking, spiralize the zucchini to create noodles and set aside.

  • 6

    Heat olive oil in a skillet over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes until just tender yet retaining a bit of crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Garnish with additional basil if desired and serve warm.

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

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

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lean Turkey Meatballs with Zucchini Noodles

Enjoy a vibrant twist on traditional meatballs with lean turkey infused with fresh herbs and spices, served atop a bed of zucchini noodles. This dish offers a light yet satisfying meal with a burst of flavor from garlic, basil, and a sprinkle of Parmesan, all lightly sautéed in olive oil for a delicious, clean finish.

NUTRITION

283kcal
Protein
35.9g
Fat
12g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini (spiralized)

1 large Egg White

1 tablespoon Almond Flour

1 clove Minced Garlic

2 tablespoons Fresh Basil

1 tablespoon Grated Parmesan Cheese

2 teaspoons Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, fresh basil, grated Parmesan, salt, and pepper. Mix gently until all ingredients are well incorporated.

  • 3

    Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes until cooked through and lightly browned.

  • 5

    While the meatballs are baking, spiralize the zucchini to create noodles and set aside.

  • 6

    Heat olive oil in a skillet over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes until just tender yet retaining a bit of crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Garnish with additional basil if desired and serve warm.