YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Spiralized Zucchini and Rich Tomato Sauce
Enjoy these lean turkey meatballs paired with fresh spiralized zucchini and a vibrant, homemade tomato sauce. The turkey is gently bound with a hint of whole wheat panko and a whole egg, seasoned perfectly with garlic and herbs. The rich tomato sauce, lightly sautéed with onions and garlic in olive oil, brings a burst of flavor to every bite. This dish is both satisfying and nutritious, making it an excellent choice for a wholesome dinner.
INGREDIENTS
4 oz Lean Ground Turkey
1 Large Egg
2 tbsp Whole Wheat Panko Breadcrumbs
1/2 cup Crushed Tomatoes
1/4 cup Diced Onion
1 tsp Olive Oil
1 Medium Zucchini
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, egg, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper. Mix gently until just combined to avoid overworking the meat.
Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
Bake the turkey meatballs in the preheated oven for 15-18 minutes or until fully cooked through.
While the meatballs are baking, heat the olive oil in a saucepan over medium heat. Add the diced onion and sauté until softened, then add a pinch of garlic powder if desired.
Pour in the crushed tomatoes and let the sauce simmer for 5-7 minutes, stirring occasionally. Adjust seasoning with salt and pepper as needed.
Using a spiralizer, create noodles from the medium zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create ribbons.
Plate the spiralized zucchini as the base, top with the baked turkey meatballs, and generously spoon the tomato sauce over the dish.
Serve immediately and enjoy your hearty, nutritious meal.