YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor these tender herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables, accented by a light drizzle of olive oil and served alongside a bed of fluffy quinoa. The dish is a harmonious blend of lean protein and vibrant veggies, perfect for a clean, nourishing meal at any time of day.
INGREDIENTS
5 oz Ground Turkey
1 large Egg White
2 tbsp Fresh Parsley, chopped
1 Garlic Clove, minced
1/4 cup diced Red Onion
1 cup diced Zucchini
1 medium Red Bell Pepper, diced
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1/2 cup Cooked Quinoa
1/2 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the ground turkey, egg white, chopped fresh parsley, minced garlic, diced red onion, and dried oregano. Season with salt and pepper. Mix until well incorporated.
Form the mixture into small meatballs, approximately 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
In a separate bowl, toss the diced zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
Spread the vegetables on another baking sheet in a single layer.
Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, and bake the meatballs for 18-22 minutes until they are fully cooked and slightly browned on the outside.
While the meatballs and vegetables finish cooking, prepare the cooked quinoa according to package instructions if not already made.
Once done, serve the turkey meatballs over a bed of quinoa with a side of roasted vegetables. Enjoy your balanced, nutrient-packed meal!