Herb-Roasted Italian Meatballs with Silky Tomato Passata

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

Herb-Roasted Italian Meatballs with Silky Tomato Passata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Italian Meatballs with Silky Tomato Passata

Savor the rich flavors of Italian herbs infused into succulent meatballs, roasted to perfection and served atop a silky, aromatic tomato passata. This dish brings a comforting yet sophisticated twist to your dinner table, appealing to both your palate and your nutritional goals.

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NUTRITION

473kcal
Protein
42.8g
Fat
24.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

150g Lean Ground Turkey

1 large Egg

2 Tbsp Panko Bread Crumbs

1/4 medium Onion

1 clove Garlic

1 tsp Dried Italian Herbs

1/2 cup Tomato Passata

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg, panko bread crumbs, finely chopped onion, minced garlic, dried Italian herbs, and a pinch of salt and pepper. Mix gently until all ingredients are incorporated, being careful not to overwork the meat.

  • 3

    Form the mixture into evenly sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 4

    Drizzle the meatballs with olive oil and transfer the sheet to the preheated oven. Roast for 18-20 minutes, or until the meatballs are cooked through and lightly browned on the outside.

  • 5

    While the meatballs roast, warm the tomato passata in a small saucepan over medium heat. Stir occasionally and let it simmer gently to meld the flavors.

  • 6

    Once the meatballs are done, serve them hot, drizzled with the silky tomato passata. Adjust seasoning with additional salt and pepper if desired.

Herb-Roasted Italian Meatballs with Silky Tomato Passata

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

Herb-Roasted Italian Meatballs with Silky Tomato Passata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Italian Meatballs with Silky Tomato Passata

Savor the rich flavors of Italian herbs infused into succulent meatballs, roasted to perfection and served atop a silky, aromatic tomato passata. This dish brings a comforting yet sophisticated twist to your dinner table, appealing to both your palate and your nutritional goals.

NUTRITION

473kcal
Protein
42.8g
Fat
24.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

150g Lean Ground Turkey

1 large Egg

2 Tbsp Panko Bread Crumbs

1/4 medium Onion

1 clove Garlic

1 tsp Dried Italian Herbs

1/2 cup Tomato Passata

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg, panko bread crumbs, finely chopped onion, minced garlic, dried Italian herbs, and a pinch of salt and pepper. Mix gently until all ingredients are incorporated, being careful not to overwork the meat.

  • 3

    Form the mixture into evenly sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 4

    Drizzle the meatballs with olive oil and transfer the sheet to the preheated oven. Roast for 18-20 minutes, or until the meatballs are cooked through and lightly browned on the outside.

  • 5

    While the meatballs roast, warm the tomato passata in a small saucepan over medium heat. Stir occasionally and let it simmer gently to meld the flavors.

  • 6

    Once the meatballs are done, serve them hot, drizzled with the silky tomato passata. Adjust seasoning with additional salt and pepper if desired.