Baked Lean Turkey Meatballs with Fresh Herb Marinara and Zucchini Ribbons

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

Baked Lean Turkey Meatballs with Fresh Herb Marinara and Zucchini Ribbons

YOUR SOLIN GENERATED RECIPE

Baked Lean Turkey Meatballs with Fresh Herb Marinara and Zucchini Ribbons

Enjoy a vibrant dish of lean turkey meatballs baked to perfection, smothered in a zesty fresh herb marinara and served atop delicate zucchini ribbons. This dish brings a burst of garden-fresh flavors and a delightful, light texture, perfect for a satisfying meal that supports your healthy lifestyle.

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NUTRITION

290kcal
Protein
40.4g
Fat
9.9g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1 clove Garlic

4 tbsp Fresh Basil

1 tbsp Fresh Oregano

1 medium Fresh Tomato

1 tsp Olive Oil

1 medium Zucchini

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, minced garlic, chopped basil, and oregano. Season with a pinch of salt and pepper.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them evenly on the prepared baking sheet.

  • 4

    Bake the meatballs for 15-18 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs are baking, prepare your fresh herb marinara by dicing the tomato and gently simmering it in a small saucepan with a teaspoon of olive oil over medium heat for about 5 minutes to soften and meld the flavors. Adjust seasoning with salt and pepper.

  • 6

    Using a vegetable peeler or spiralizer, create zucchini ribbons. If desired, lightly sauté the ribbons in a nonstick pan for 2 minutes to warm them, keeping their crisp texture.

  • 7

    Arrange the zucchini ribbons on a plate, top with the baked meatballs, and spoon the fresh herb marinara over the top.

  • 8

    Finish by sprinkling grated Parmesan cheese and additional fresh basil as garnish before serving.

Baked Lean Turkey Meatballs with Fresh Herb Marinara and Zucchini Ribbons

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

Baked Lean Turkey Meatballs with Fresh Herb Marinara and Zucchini Ribbons

YOUR SOLIN GENERATED RECIPE

Baked Lean Turkey Meatballs with Fresh Herb Marinara and Zucchini Ribbons

Enjoy a vibrant dish of lean turkey meatballs baked to perfection, smothered in a zesty fresh herb marinara and served atop delicate zucchini ribbons. This dish brings a burst of garden-fresh flavors and a delightful, light texture, perfect for a satisfying meal that supports your healthy lifestyle.

NUTRITION

290kcal
Protein
40.4g
Fat
9.9g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1 clove Garlic

4 tbsp Fresh Basil

1 tbsp Fresh Oregano

1 medium Fresh Tomato

1 tsp Olive Oil

1 medium Zucchini

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg white, minced garlic, chopped basil, and oregano. Season with a pinch of salt and pepper.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them evenly on the prepared baking sheet.

  • 4

    Bake the meatballs for 15-18 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs are baking, prepare your fresh herb marinara by dicing the tomato and gently simmering it in a small saucepan with a teaspoon of olive oil over medium heat for about 5 minutes to soften and meld the flavors. Adjust seasoning with salt and pepper.

  • 6

    Using a vegetable peeler or spiralizer, create zucchini ribbons. If desired, lightly sauté the ribbons in a nonstick pan for 2 minutes to warm them, keeping their crisp texture.

  • 7

    Arrange the zucchini ribbons on a plate, top with the baked meatballs, and spoon the fresh herb marinara over the top.

  • 8

    Finish by sprinkling grated Parmesan cheese and additional fresh basil as garnish before serving.