YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Zucchini Noodles and Robust Tomato Sauce
Savor these lean turkey meatballs nestled on a bed of fresh zucchini noodles and smothered in a vibrant, robust tomato sauce. This dish harmoniously blends the rich flavor of seasoned turkey with the light crunch of spiralized zucchini, elevated by the aromatic allure of garlic and herbs. Perfect for a nutritious and comforting meal any time of day.
INGREDIENTS
5 oz Lean Ground Turkey (93% lean)
1 medium Zucchini, spiralized into noodles
1/2 cup Tomato Sauce
2 large Egg Whites
1 small Onion, finely chopped
2 cloves Garlic, minced
2 tbsp Fresh Basil, chopped
1 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
In a bowl, combine the lean ground turkey, egg whites, finely chopped onion, minced garlic, fresh basil, dried oregano, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a small drizzle of olive oil. Add the turkey meatballs and cook until all sides are browned and the internal temperature reaches 165°F, about 8-10 minutes. Remove the meatballs and set aside.
In the same skillet, pour in the tomato sauce and let it simmer on low heat. Adjust seasoning with salt and pepper if necessary.
Using a spiralizer, create zucchini noodles from the zucchini. Alternatively, use a vegetable peeler to create thin ribbons.
Toss the zucchini noodles into the simmering tomato sauce for about 1-2 minutes until just softened, ensuring they remain slightly crisp.
Plate the zucchini noodles, top with the turkey meatballs, and drizzle with additional sauce from the skillet.
Garnish with extra fresh basil if desired and serve immediately.