YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Fresh Zucchini Noodles
Savor the bright, fresh flavors of these lean turkey meatballs nestled on a bed of zesty zucchini noodles. The tender meatballs are perfectly seasoned with garlic and herbs, complemented by a robust tomato sauce that elevates every bite. This dish is a vibrant, guilt-free option that satisfies both taste and nutrition, ideal for any meal of the day.
INGREDIENTS
6 oz Extra Lean Ground Turkey
1 large Egg White
1 tbsp Almond Flour
1 medium Zucchini (spiralized)
1/2 cup No-Sugar-Added Tomato Sauce
1 tsp Olive Oil
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the extra lean ground turkey, egg white, almond flour, garlic powder, onion powder, salt, and pepper. Mix until just combined without overworking the mixture.
Form the turkey mixture into small meatballs, roughly 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 15-18 minutes or until cooked through and slightly golden on the outside.
While the meatballs are baking, use a spiralizer or vegetable peeler to create zucchini noodles from the medium zucchini. Lightly toss the zucchini noodles with salt and set aside.
Heat the olive oil in a small saucepan over medium heat, then add the no-sugar-added tomato sauce, allowing it to warm through and infuse with flavor for a couple of minutes.
Plate the zucchini noodles as a bed and top with the lean turkey meatballs. Drizzle the warm tomato sauce over the top.
Serve immediately and enjoy this fresh, protein-packed dish.