YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor tender turkey meatballs infused with fresh herbs paired alongside a colorful medley of roasted vegetables, lightly drizzled with olive oil. This dish boasts bright flavors and a satisfying balance of protein and low-calorie goodness, perfect for a wholesome meal at breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Ground Turkey
2 Egg Whites
1/8 cup Panko Breadcrumbs
100g Zucchini
100g Red Bell Pepper
100g Carrot
1 tsp Extra Virgin Olive Oil
2 tbsp Fresh Parsley
1 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for the vegetables.
In a bowl, combine the ground turkey, egg whites, panko breadcrumbs, garlic powder, chopped fresh parsley, salt, and pepper. Mix thoroughly until all ingredients are well combined.
Form the mixture into small meatballs (about 4 meatballs) and place them on a plate.
Heat a non-stick skillet over medium heat. Lightly sear the turkey meatballs on all sides until they develop a golden crust, about 2-3 minutes per side. They do not need to be fully cooked at this stage as they will finish in the oven.
While the meatballs are searing, chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.
Spread the vegetables evenly on the prepared baking sheet and roast them in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.
Transfer the seared meatballs to the baking sheet with the roasted vegetables during the last 10 minutes of roasting to ensure they are thoroughly cooked.
Once done, plate the turkey meatballs alongside the roasted vegetables and garnish with additional fresh parsley if desired. Enjoy your balanced, herb-seasoned meal!