Herb-Crusted Skillet Meatballs with Roasted Vegetables

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

Herb-Crusted Skillet Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Skillet Meatballs with Roasted Vegetables

Enjoy tender, juicy turkey meatballs infused with fresh herbs and a light almond flour crust, served alongside a medley of perfectly roasted vegetables. This dish brings warmth and comfort, ideal for dinner while keeping your macros balanced.

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NUTRITION

487kcal
Protein
43.2g
Fat
25.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey

1 large Egg

2 tbsp Almond Flour

2 tbsp Fresh Parsley

1 clove Garlic

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine ground turkey, egg, almond flour, chopped fresh parsley, and minced garlic. Season with salt and black pepper. Mix until just combined to avoid overworking the meat.

  • 2

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 3

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or use a small drizzle of olive oil. Place the meatballs in the skillet and cook, turning occasionally, until all sides are golden brown and cooked through, about 8-10 minutes.

  • 4

    Preheat your oven to 425°F. Meanwhile, prepare the vegetables by slicing the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables in a bowl with a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and have developed a slight char on the edges.

  • 7

    Serve the hot herb-crusted meatballs alongside the roasted vegetables. Enjoy your balanced, delicious meal!

Herb-Crusted Skillet Meatballs with Roasted Vegetables

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

Herb-Crusted Skillet Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Skillet Meatballs with Roasted Vegetables

Enjoy tender, juicy turkey meatballs infused with fresh herbs and a light almond flour crust, served alongside a medley of perfectly roasted vegetables. This dish brings warmth and comfort, ideal for dinner while keeping your macros balanced.

NUTRITION

487kcal
Protein
43.2g
Fat
25.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey

1 large Egg

2 tbsp Almond Flour

2 tbsp Fresh Parsley

1 clove Garlic

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a bowl, combine ground turkey, egg, almond flour, chopped fresh parsley, and minced garlic. Season with salt and black pepper. Mix until just combined to avoid overworking the meat.

  • 2

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 3

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or use a small drizzle of olive oil. Place the meatballs in the skillet and cook, turning occasionally, until all sides are golden brown and cooked through, about 8-10 minutes.

  • 4

    Preheat your oven to 425°F. Meanwhile, prepare the vegetables by slicing the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables in a bowl with a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and have developed a slight char on the edges.

  • 7

    Serve the hot herb-crusted meatballs alongside the roasted vegetables. Enjoy your balanced, delicious meal!