YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy savory turkey meatballs infused with fresh herbs and garlic, paired with a vibrant medley of roasted zucchini, red bell pepper, and broccoli. This balanced dish offers a delightful mix of textures and flavors, featuring juicy, tender meatballs complimented by caramelized, flavorful vegetables, perfect for a wholesome meal.
INGREDIENTS
4 oz Lean Ground Turkey
1 Large Egg
1/4 cup Whole Wheat Breadcrumbs
1/4 cup Fresh Parsley
1 clove Minced Garlic
1 medium Zucchini
1 medium Red Bell Pepper
1 cup chopped Broccoli
1 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, fresh parsley, and minced garlic. Season with a pinch of salt and pepper.
Mix gently until all ingredients are just combined, being careful not to overwork the mixture to preserve tenderness.
Form the mixture into small meatballs, roughly the size of a golf ball.
Place the meatballs on a baking sheet lined with parchment paper.
Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.
Spread the vegetables on a separate baking sheet in a single layer.
Place both the meatballs and the vegetables in the oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, and bake the meatballs for 18-20 minutes until cooked through.
Check that the meatballs are fully cooked in the center and that the vegetables are tender and slightly caramelized.
Serve the turkey meatballs alongside the roasted vegetables for a satisfying and balanced meal.