Herb-Seasoned Turkey Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

Savor tender turkey meatballs infused with fresh herbs and spices, perfectly paired with a medley of roasted red bell pepper, zucchini, and broccoli. This balanced dish is roasted to perfection with a touch of olive oil that brings all the flavors together in a healthful, clean-eating meal.

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NUTRITION

462kcal
Protein
54.1g
Fat
21.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Ground Turkey

1 large Egg White

2 tablespoons Almond Flour

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli florets

2 teaspoons Olive Oil

Dried Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, almond flour, and a generous pinch of dried herbs (parsley, basil, oregano), garlic powder, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.

  • 3

    Form small meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the red bell pepper, zucchini, and broccoli with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet in a single layer.

  • 7

    Place both trays in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized.

  • 8

    Bake the turkey meatballs for 18-22 minutes, or until cooked through and golden on the outside.

  • 9

    Once cooked, serve the warm meatballs with the roasted vegetables for a balanced, nutritious meal.

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

Savor tender turkey meatballs infused with fresh herbs and spices, perfectly paired with a medley of roasted red bell pepper, zucchini, and broccoli. This balanced dish is roasted to perfection with a touch of olive oil that brings all the flavors together in a healthful, clean-eating meal.

NUTRITION

462kcal
Protein
54.1g
Fat
21.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Ground Turkey

1 large Egg White

2 tablespoons Almond Flour

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli florets

2 teaspoons Olive Oil

Dried Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, almond flour, and a generous pinch of dried herbs (parsley, basil, oregano), garlic powder, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.

  • 3

    Form small meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the red bell pepper, zucchini, and broccoli with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet in a single layer.

  • 7

    Place both trays in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized.

  • 8

    Bake the turkey meatballs for 18-22 minutes, or until cooked through and golden on the outside.

  • 9

    Once cooked, serve the warm meatballs with the roasted vegetables for a balanced, nutritious meal.