YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Zucchini Noodles
Enjoy tender turkey meatballs infused with herbs, perfectly paired with light, garlicky zucchini noodles and sweet cherry tomatoes. This dish is a balanced blend of lean protein and fresh vegetables, crafted for a satisfying yet clean-eating meal.
INGREDIENTS
5 oz Ground Turkey
1 large Egg White
1 medium Zucchini
1/2 cup Cherry Tomatoes (halved)
2 tsp Olive Oil
2 Garlic Cloves
2 tbsp Fresh Basil, chopped
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the ground turkey and egg white. Season with a pinch of salt and pepper, then mix in finely chopped garlic (reserve 1 clove for later if desired) and fresh basil. Form the mixture into small meatballs.
Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes or until cooked through.
While the meatballs are baking, spiralize the zucchini to create noodles. In a skillet, heat the olive oil over medium heat and sauté the remaining minced garlic for about 30 seconds.
Add the zucchini noodles to the skillet and toss them lightly for 2-3 minutes until slightly tender but still crisp. Stir in the halved cherry tomatoes and cook for an additional minute.
Season the vegetable noodles with salt and pepper, then plate them and top with the turkey meatballs.
Garnish with additional fresh basil if desired and serve warm.