YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy a hearty and flavorful dish featuring savory turkey meatballs infused with fresh herbs, paired with a vibrant mix of roasted vegetables. This well-balanced meal offers a delightful combination of lean protein and nutrient-rich veggies, perfect for a light dinner that fuels your body and satisfies your taste buds.
INGREDIENTS
8 oz Lean Ground Turkey (227g)
1 medium Zucchini (196g)
1 medium Red Bell Pepper (119g)
1 medium Carrot (61g)
1/2 medium Red Onion (55g)
1 tbsp Olive Oil (14g)
2 tbsp Fresh Parsley
2 cloves Garlic
1 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey with minced garlic, chopped fresh parsley, dried oregano, salt, and pepper. Mix until just combined, and form into small meatballs.
Place the meatballs on a lightly greased baking sheet or in a cast iron skillet.
Chop the zucchini, red bell pepper, carrot, and red onion into similar-sized pieces. Toss the vegetables with olive oil, salt, and pepper.
Arrange the vegetables around the meatballs on the baking sheet.
Roast in the oven for 20-25 minutes, or until the turkey meatballs are fully cooked and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool slightly before serving.