YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy a delicious, wholesome meal featuring tender turkey meatballs infused with fragrant herbs paired with a vibrant medley of roasted vegetables. The savory meatballs, lightly seasoned with garlic, parsley, and spices, offer a perfect complement to the caramelized flavors of broccoli, zucchini, and red bell pepper, making this dish a balanced and satisfying option for any time of day.
INGREDIENTS
5 oz Lean Ground Turkey
1 large Egg White
1 cup Broccoli, chopped
1 small Zucchini, sliced
1 medium Red Bell Pepper, chopped
1 tsp Olive Oil
2 tbsp Fresh Parsley, chopped
1 tsp Garlic Powder
1 tsp Onion Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, egg white, 1 tablespoon of chopped fresh parsley, garlic powder, onion powder, and a pinch of salt and pepper. Mix well until evenly incorporated.
Form the mixture into small meatballs, about the size of a golf ball.
Place the meatballs on a baking sheet lined with parchment paper.
In a separate bowl, toss the chopped broccoli, sliced zucchini, and chopped red bell pepper with olive oil, remaining parsley, and a pinch of salt and pepper.
Spread the vegetables out 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, and bake the meatballs for 18-20 minutes, or until the meatballs are cooked through and lightly browned.
Remove from the oven, plate the meatballs with a generous portion of roasted vegetables, and serve warm.