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

Savor these lean turkey meatballs, delicately seasoned with herbs and bound with egg whites and whole wheat breadcrumbs, served atop a vibrant bed of zucchini noodles. This dish balances a hearty protein punch with fresh, light flavors and a touch of olive oil, making it a perfect nutrient-dense option for a satisfying meal any time of day.

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NUTRITION

349kcal
Protein
37.5g
Fat
14.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

3 large Egg Whites

1 medium Zucchini

1/8 cup Whole Wheat Breadcrumbs

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs & Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg whites, whole wheat breadcrumbs, and finely minced fresh herbs and garlic. Mix thoroughly until all ingredients are well integrated.

  • 3

    Using your hands, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

  • 4

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

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the meatballs reach an internal temperature of 165°F and are lightly browned.

  • 6

    While the meatballs bake, spiralize the zucchini to create noodles. Lightly steam or sauté the zucchini noodles for 2-3 minutes, just until tender but still retaining a slight crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Optionally, garnish with a sprinkle of additional fresh herbs for a burst of flavor.

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

Savor these lean turkey meatballs, delicately seasoned with herbs and bound with egg whites and whole wheat breadcrumbs, served atop a vibrant bed of zucchini noodles. This dish balances a hearty protein punch with fresh, light flavors and a touch of olive oil, making it a perfect nutrient-dense option for a satisfying meal any time of day.

NUTRITION

349kcal
Protein
37.5g
Fat
14.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

3 large Egg Whites

1 medium Zucchini

1/8 cup Whole Wheat Breadcrumbs

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs & Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg whites, whole wheat breadcrumbs, and finely minced fresh herbs and garlic. Mix thoroughly until all ingredients are well integrated.

  • 3

    Using your hands, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

  • 4

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

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the meatballs reach an internal temperature of 165°F and are lightly browned.

  • 6

    While the meatballs bake, spiralize the zucchini to create noodles. Lightly steam or sauté the zucchini noodles for 2-3 minutes, just until tender but still retaining a slight crunch.

  • 7

    Plate the zucchini noodles and top with the freshly baked turkey meatballs. Optionally, garnish with a sprinkle of additional fresh herbs for a burst of flavor.