YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy a wholesome plate of herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. This dish brings a delightful blend of savory herbs and tender, juicy turkey combined with lightly roasted zucchini, red bell pepper, and broccoli. Perfectly balanced to deliver lean protein and vibrant flavors, it's an ideal meal for a nutritious dinner (or even breakfast or lunch) that maintains clean eating without compromising on taste.
INGREDIENTS
5 oz Lean Ground Turkey
2 large Egg Whites
2 tbsp Almond Flour
1 medium Zucchini
1 medium Red Bell Pepper
1 cup Broccoli
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a bowl, combine the lean ground turkey, egg whites, almond flour, mixed dried herbs, salt, and pepper. Mix until well combined.
Shape the turkey mixture into meatballs, about 1.5 inches in diameter.
Place the meatballs on a baking sheet lined with parchment paper.
Trim and chop the zucchini into rounds, cut the red bell pepper into strips, and separate the broccoli into small florets.
In another bowl, toss the chopped vegetables with olive oil, salt, and pepper.
Spread the vegetables around the meatballs on the baking sheet.
Roast in the oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender, stirring the vegetables halfway through.
Remove from oven and let cool slightly before serving.