YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy tender turkey meatballs infused with fresh herbs and a hint of garlic, paired with a colorful medley of roasted vegetables. This dish offers a balanced blend of lean protein and vibrant veggies, perfect for a wholesome meal that’s both satisfying and aligned with your nutritional goals.
INGREDIENTS
5 ounces ground turkey
1 egg white
10 grams panko breadcrumbs
4 tbsp diced red onion
1 clove garlic
2 tbsp chopped fresh parsley
1/2 cup sliced zucchini
1/2 cup diced red bell pepper
1/2 cup halved cherry tomatoes
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a bowl, combine the ground turkey, egg white, panko breadcrumbs, diced red onion, minced garlic, chopped parsley, salt, and pepper. Mix until just combined to form a meatball mixture.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Place the meatballs on a lightly greased baking sheet.
In a separate bowl, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
Spread the vegetables on another baking sheet or around the meatballs if space allows.
Roast both the meatballs and vegetables in the oven. Bake the meatballs for about 15-18 minutes, or until cooked through, and the vegetables for about 20 minutes, until tender and slightly caramelized.
Serve the warm turkey meatballs with the roasted vegetables on the side.