YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy these light and flavorful herb-seasoned turkey meatballs paired with a medley of roasted vegetables. The turkey meatballs are tender and juicy, enhanced with fresh herbs and a touch of egg white for binding, while the roasted red bell pepper, zucchini, and red onion add sweetness and vibrant color. A drizzle of olive oil brings everything together in this balanced, satisfying meal perfect for any time of the day.
INGREDIENTS
6 oz Lean Ground Turkey (93% lean)
1 large Egg White
1 medium Red Bell Pepper
1 medium Zucchini
1/4 medium Red Onion
1 tbsp Olive Oil
1 tbsp Fresh Parsley
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, egg white, and chopped fresh parsley. Season with salt, pepper, and any additional herbs of your choice (like oregano or thyme). Mix until just combined, being careful not to overwork the meat.
Form the mixture into small meatballs, approximately the size of a golf ball.
On a baking sheet lined with parchment paper, arrange the turkey meatballs.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper on another baking sheet.
Place both baking sheets in the oven. Roast the vegetables for about 20-25 minutes until tender and lightly browned, stirring halfway through.
Simultaneously, bake the turkey meatballs for 15-20 minutes until they are cooked through and lightly browned on the outside.
Once done, serve the hot turkey meatballs with the roasted vegetables. Enjoy your balanced and nutritious meal!