YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor these lean and flavorful turkey meatballs accented with fragrant herbs, paired with a medley of oven-roasted zucchini, red bell pepper, and red onion. This dish is perfectly balanced for a clean eating dinner, combining protein-packed meatballs with lightly seasoned, caramelized vegetables.
INGREDIENTS
4 ounces Lean Ground Turkey
1 large Egg White
1 tablespoon Grated Parmesan Cheese
100 grams Zucchini
80 grams Red Bell Pepper
50 grams Red Onion
1 tablespoon Olive Oil
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine the lean ground turkey, egg white, grated Parmesan, dried oregano, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Form the turkey mixture into small, bite-sized meatballs, about the size of a golf ball, and place them on half of the prepared baking sheet.
Chop the zucchini, red bell pepper, and red onion into evenly sized pieces. Toss the vegetables with olive oil, a pinch of salt, and pepper.
Spread the vegetables on the other half of the baking sheet, ensuring they are in a single layer.
Place the baking sheet in the oven and roast both the meatballs and vegetables for about 20-25 minutes, or until the turkey meatballs are cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let the dish cool for a few minutes before serving.