YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy savory herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. This dish features lean ground turkey blended with fresh herbs and a hint of Parmesan, baked to perfection and served alongside tender, slightly charred zucchini, red bell pepper, and red onion. A light drizzle of olive oil enhances the flavors and gives a satisfying roast. Perfect for a healthful yet flavorful meal any time of the day.
INGREDIENTS
5 oz Lean Ground Turkey
1 large Egg White
1/4 cup Whole-Wheat Breadcrumbs
1 tablespoon Parmesan Cheese
2 tablespoons Fresh Parsley (chopped)
1/2 teaspoon Garlic Powder
Salt & Black Pepper to taste
1 medium Zucchini
1/2 medium Red Bell Pepper
1/4 small Red Onion
1 teaspoon Olive Oil
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the lean ground turkey, egg white, whole-wheat breadcrumbs, Parmesan cheese, chopped fresh parsley, garlic powder, salt, and black pepper. Mix until just combined to form the meatball mixture.
Form the mixture into meatballs of about equal size (roughly 8-10 meatballs depending on your preferred size) and place them on the baking sheet.
Wash and cut the zucchini into rounds or half-moons. Slice the red bell pepper into strips and cut the red onion into wedges.
In a separate bowl, toss the vegetables with olive oil, a pinch of salt, and black pepper.
Spread the vegetables on another baking sheet in a single layer.
Place both the meatballs and the vegetable tray into the oven. Roast the vegetables for about 20-25 minutes until they are tender and slightly caramelized, and bake the meatballs for about 15-20 minutes until they are cooked through.
Remove from the oven and let the meatballs rest for a few minutes before serving alongside the roasted vegetables.