YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor a satisfying dish featuring lean turkey meatballs infused with aromatic herbs, paired with a colorful medley of roasted vegetables. The tender, juicy meatballs are baked to perfection and served alongside lightly caramelized zucchini, red bell peppers, and red onions for a wholesome, nutrient-packed meal.
INGREDIENTS
5 oz Lean Ground Turkey
1 large Egg
1 cup sliced Zucchini
1 medium Red Bell Pepper
1 small Red Onion
2 tbsp Fresh Parsley (chopped)
2 cloves Garlic
1 tsp Olive Oil
1 tsp Dried Oregano
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a bowl, combine the lean ground turkey, egg, chopped fresh parsley, minced garlic, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Shape the turkey mixture into meatballs, about the size of a golf ball.
On a baking sheet lined with parchment paper, arrange the meatballs and surround them with sliced zucchini, red bell pepper strips, and thinly sliced red onion.
Drizzle a teaspoon of olive oil over the vegetables and lightly toss to evenly coat.
Place the baking sheet in the oven and roast for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender with slight browning.
Remove from the oven and serve warm. Enjoy a balanced and flavorful meal perfect for breakfast, lunch, or dinner.