Name: Tender Baked Gluten-Free Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ground turkey (93% lean); 1 large Egg; 0.5 tbsp Almond flour; 1 tbsp Nutritional yeast; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.25 cup Marinara sauce (no sugar added); 1 cup Zucchini noodles; 0.5 tsp Extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Tender Baked Gluten-Free Meatballs

Tender meatballs baked with savory herbs and almond flour, served over a bed of fresh zucchini noodles with a vibrant marinara sauce.

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NUTRITION

Protein

46.4g

Fat

25.5g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground turkey (93% lean)

1 large Egg

0.5 tbsp Almond flour

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 cup Marinara sauce (no sugar added)

1 cup Zucchini noodles

0.5 tsp Extra virgin olive oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a large bowl, combine the ground turkey, egg, almond flour, nutritional yeast, sea salt, black pepper, garlic powder, and dried oregano.
3
Gently mix by hand until just combined, being careful not to overwork the meat to ensure a tender texture.
4
Roll the mixture into 1.5-inch meatballs and place them evenly on the prepared baking sheet.
5
Bake for 15-18 minutes until the meatballs are golden brown and cooked through to an internal temperature of 165°F.
6
While meatballs bake, sauté zucchini noodles in a pan with olive oil for 2-3 minutes until just tender.
7
Warm the marinara sauce in a small saucepan over low heat until simmering.
8
Serve the meatballs over the zucchini noodles and top with the warm marinara sauce.