Herb-Seasoned Lean Beef Meatballs with Roasted Vegetables

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

Herb-Seasoned Lean Beef Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Meatballs with Roasted Vegetables

Enjoy this hearty dish featuring juicy herb-seasoned lean beef meatballs paired with a medley of roasted vegetables. The meatballs are lightly bound with egg and whole wheat breadcrumbs, perfectly seasoned with rosemary, oregano, and garlic, then baked to tender perfection. Accompanied by a colorful mix of bell pepper, zucchini, and onion drizzled with a touch of olive oil, this meal is both nutritionally balanced and bursting with savory flavor.

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NUTRITION

521kcal
Protein
40.9g
Fat
23.5g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 Large Egg

1/4 cup Whole Wheat Breadcrumbs

1 medium Bell Pepper

1 cup sliced Zucchini

1/2 medium Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Dried Oregano

1 tsp Minced Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the lean ground beef, egg, whole wheat breadcrumbs, fresh rosemary, dried oregano, minced garlic, salt, and pepper. Mix gently until the ingredients are just combined; avoid overmixing to keep the meatballs tender.

  • 3

    Form the mixture into evenly sized meatballs, about 1.5 inches in diameter.

  • 4

    Place the meatballs onto a lightly greased baking sheet.

  • 5

    Chop the bell pepper, slice the zucchini, and cut the onion into chunky pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the meatballs on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender with slight browning on the edges.

  • 8

    Remove from the oven and let cool slightly before serving.

Herb-Seasoned Lean Beef Meatballs with Roasted Vegetables

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

Herb-Seasoned Lean Beef Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Meatballs with Roasted Vegetables

Enjoy this hearty dish featuring juicy herb-seasoned lean beef meatballs paired with a medley of roasted vegetables. The meatballs are lightly bound with egg and whole wheat breadcrumbs, perfectly seasoned with rosemary, oregano, and garlic, then baked to tender perfection. Accompanied by a colorful mix of bell pepper, zucchini, and onion drizzled with a touch of olive oil, this meal is both nutritionally balanced and bursting with savory flavor.

NUTRITION

521kcal
Protein
40.9g
Fat
23.5g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 Large Egg

1/4 cup Whole Wheat Breadcrumbs

1 medium Bell Pepper

1 cup sliced Zucchini

1/2 medium Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Dried Oregano

1 tsp Minced Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the lean ground beef, egg, whole wheat breadcrumbs, fresh rosemary, dried oregano, minced garlic, salt, and pepper. Mix gently until the ingredients are just combined; avoid overmixing to keep the meatballs tender.

  • 3

    Form the mixture into evenly sized meatballs, about 1.5 inches in diameter.

  • 4

    Place the meatballs onto a lightly greased baking sheet.

  • 5

    Chop the bell pepper, slice the zucchini, and cut the onion into chunky pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the meatballs on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender with slight browning on the edges.

  • 8

    Remove from the oven and let cool slightly before serving.