Herb-Packed Turkey Meatballs with Dairy-Free Pasta and Silky Marinara

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

Herb-Packed Turkey Meatballs with Dairy-Free Pasta and Silky Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Packed Turkey Meatballs with Dairy-Free Pasta and Silky Marinara

Savor a colorful twist on a classic comfort dish where lean turkey meatballs are bursting with fresh herbs, perfectly paired with a light, dairy-free pasta and a smooth, homemade marinara sauce. Every bite delivers an aromatic blend of basil and parsley enhanced by roasted garlic, promising a satisfying meal that delights the palate while keeping nutrition in check.

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NUTRITION

523kcal
Protein
41.3g
Fat
20.5g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

5 g Fresh Parsley

1 Garlic Clove

2 oz Dairy-Free Pasta (dry)

1/2 cup Canned Diced Tomatoes

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey with finely chopped fresh parsley and minced garlic. Season lightly with salt and pepper. Mix gently until the herbs and garlic are evenly distributed.

  • 3

    Form the turkey mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them onto a baking sheet lined with parchment paper.

  • 4

    Bake the meatballs in the preheated oven for about 15-18 minutes, or until cooked through and lightly browned.

  • 5

    While the meatballs are baking, bring a pot of water to a boil. Add the dairy-free pasta and cook according to the package instructions until al dente. Drain and set aside.

  • 6

    In a small saucepan, combine the canned diced tomatoes with the teaspoon of olive oil. Warm over medium heat for about 5 minutes, stirring occasionally. Enhance the marinara by adding additional herbs if desired.

  • 7

    Plate the pasta and top with the herb-packed turkey meatballs. Drizzle the silky marinara sauce over the top and garnish with extra fresh parsley for a burst of color and flavor.

Herb-Packed Turkey Meatballs with Dairy-Free Pasta and Silky Marinara

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

Herb-Packed Turkey Meatballs with Dairy-Free Pasta and Silky Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Packed Turkey Meatballs with Dairy-Free Pasta and Silky Marinara

Savor a colorful twist on a classic comfort dish where lean turkey meatballs are bursting with fresh herbs, perfectly paired with a light, dairy-free pasta and a smooth, homemade marinara sauce. Every bite delivers an aromatic blend of basil and parsley enhanced by roasted garlic, promising a satisfying meal that delights the palate while keeping nutrition in check.

NUTRITION

523kcal
Protein
41.3g
Fat
20.5g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

5 g Fresh Parsley

1 Garlic Clove

2 oz Dairy-Free Pasta (dry)

1/2 cup Canned Diced Tomatoes

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey with finely chopped fresh parsley and minced garlic. Season lightly with salt and pepper. Mix gently until the herbs and garlic are evenly distributed.

  • 3

    Form the turkey mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them onto a baking sheet lined with parchment paper.

  • 4

    Bake the meatballs in the preheated oven for about 15-18 minutes, or until cooked through and lightly browned.

  • 5

    While the meatballs are baking, bring a pot of water to a boil. Add the dairy-free pasta and cook according to the package instructions until al dente. Drain and set aside.

  • 6

    In a small saucepan, combine the canned diced tomatoes with the teaspoon of olive oil. Warm over medium heat for about 5 minutes, stirring occasionally. Enhance the marinara by adding additional herbs if desired.

  • 7

    Plate the pasta and top with the herb-packed turkey meatballs. Drizzle the silky marinara sauce over the top and garnish with extra fresh parsley for a burst of color and flavor.