NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey (99% Lean)

1 large Egg White

1 tbsp Almond Flour

1 medium Zucchini

1/2 cup Marinara Sauce

1/2 tbsp Olive Oil

2 cloves Garlic, minced

1 tsp Dried Oregano

Salt and Pepper to taste

2 sprigs Fresh Basil (optional)

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a mixing bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, dried oregano, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated.

• 3

  Shape the mixture into small meatballs, roughly the size of a golf ball (about 4-5 meatballs, depending on your desired serving size).

• 4

  Place the meatballs on a lightly greased or parchment-lined baking sheet. Bake in the oven for 15-18 minutes, or until the meatballs are cooked through and lightly browned.

• 5

  Meanwhile, using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini. If using a peeler, serve the zucchini as ribbon-like noodles.

• 6

  Lightly sauté the zucchini noodles in a non-stick pan with a small drizzle of olive oil over medium heat for 2-3 minutes just to warm them while keeping a firm texture.

• 7

  Warm the marinara sauce in a small saucepan over low heat.

• 8

  Serve the baked turkey meatballs on a bed of zucchini noodles, spoon the warm marinara sauce over the top, and garnish with fresh basil if desired.