YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor the delightful combination of juicy, herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. This dish brings a satisfying balance of lean protein and fresh, vibrant veggies to your plate, making it a wholesome choice for a balanced meal.
INGREDIENTS
5 oz Ground Turkey (99% Lean)
1 Large Egg
2 Tbsp Fresh Parsley (minced)
2 Garlic Cloves (minced)
0.5 tsp Salt
0.5 tsp Black Pepper
0.5 cup Chopped Zucchini
0.5 cup Chopped Red Bell Pepper
0.5 cup Broccoli Florets
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
In a mixing bowl, combine the ground turkey, egg, minced parsley, minced garlic, salt, and black pepper. Mix until well incorporated but avoid overmixing to keep the meatballs tender.
Form the turkey mixture into small meatballs, about the size of a golf ball.
On a baking sheet lined with parchment paper, arrange the meatballs.
Toss the chopped zucchini, red bell pepper, and broccoli florets in a small bowl with olive oil, a pinch of salt, and pepper.
Spread the vegetables evenly on another baking sheet or around the meatballs if space allows.
Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20 minutes and bake the meatballs for 18-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
If desired, you can broil both for an additional 2-3 minutes at the end to achieve a slight crisp on the edges.
Serve the warm meatballs alongside the roasted vegetables and enjoy your balanced meal.