Herb-Crusted Turkey Meatballs with Roasted Zucchini

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

Herb-Crusted Turkey Meatballs with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Meatballs with Roasted Zucchini

Enjoy tender, herb-encrusted turkey meatballs paired with perfectly roasted zucchini. This dish is both light and satisfying, bringing the warmth of freshly chopped herbs and a slight crunch from the roasted vegetables. An ideal meal whether you're fueling up for lunch or dinner.

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NUTRITION

382kcal
Protein
49.5g
Fat
20.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Extra Lean Ground Turkey

1 large Egg

2 tablespoons Almond Flour

1 medium Zucchini

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Dried Basil

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the ground turkey, egg, almond flour, chopped fresh parsley, dried basil, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

  • 3

    Shape the mixture into small meatballs, roughly the size of a walnut, ensuring uniformity for even cooking.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    Cut the zucchini into rounds or half-moons and toss with olive oil, salt, and pepper.

  • 6

    Arrange the zucchini around the meatballs on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the meatballs are cooked through and the zucchini is tender with slight browning.

  • 8

    Remove from the oven and let cool slightly before serving.

Herb-Crusted Turkey Meatballs with Roasted Zucchini

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

Herb-Crusted Turkey Meatballs with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Meatballs with Roasted Zucchini

Enjoy tender, herb-encrusted turkey meatballs paired with perfectly roasted zucchini. This dish is both light and satisfying, bringing the warmth of freshly chopped herbs and a slight crunch from the roasted vegetables. An ideal meal whether you're fueling up for lunch or dinner.

NUTRITION

382kcal
Protein
49.5g
Fat
20.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Extra Lean Ground Turkey

1 large Egg

2 tablespoons Almond Flour

1 medium Zucchini

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Dried Basil

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the ground turkey, egg, almond flour, chopped fresh parsley, dried basil, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

  • 3

    Shape the mixture into small meatballs, roughly the size of a walnut, ensuring uniformity for even cooking.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    Cut the zucchini into rounds or half-moons and toss with olive oil, salt, and pepper.

  • 6

    Arrange the zucchini around the meatballs on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the meatballs are cooked through and the zucchini is tender with slight browning.

  • 8

    Remove from the oven and let cool slightly before serving.