YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Zucchini Noodles and Fresh Tomato Basil Sauce
Enjoy a light yet satisfying meal featuring lean turkey meatballs paired with vibrant zucchini noodles and a fresh tomato basil sauce. This dish is a perfect balance of lean protein and garden-fresh vegetables, enhanced with fragrant basil and garlic for a delicious, wholesome bite.
INGREDIENTS
7 ounces Lean Ground Turkey
1 large Egg White
1 tablespoon Almond Flour
1 medium Zucchini
1 cup Cherry Tomatoes
2 tablespoons Fresh Basil
1 clove Garlic
1 teaspoon Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, egg white, almond flour, salt, and pepper. Mix gently until all ingredients are well incorporated without overworking the mixture.
Form the mixture into small meatballs, about the size of a walnut, and place them on a baking tray lined with parchment paper.
Bake the meatballs in the preheated oven for 15-18 minutes or until they are cooked through and lightly browned.
While the meatballs are baking, prepare the zucchini noodles using a spiralizer or vegetable peeler. Set aside.
In a medium saucepan, heat the olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the pan and let them cook for 3-4 minutes until they start breaking down into a sauce. Season with salt and pepper.
Stir in the fresh basil just before turning off the heat to preserve its flavor.
Plate the zucchini noodles and top them with the baked turkey meatballs.
Drizzle the fresh tomato basil sauce over the dish and serve immediately.