YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy a hearty, savory dish featuring tender turkey meatballs infused with fragrant herbs, perfectly paired with a vibrant medley of roasted red bell pepper, zucchini, and broccoli. This balanced meal delivers a satisfying mix of lean protein and nutrient-dense vegetables, ideal for any time of day.
INGREDIENTS
7 oz Lean Ground Turkey (198g)
1 medium Red Bell Pepper (119g)
1 medium Zucchini (196g)
1 cup Broccoli (91g)
1 tbsp Olive Oil (13.5g)
2 tbsp Fresh Parsley
1 tsp Garlic Powder
1 tsp Dried Oregano
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a mixing bowl, combine the lean ground turkey, chopped fresh parsley, garlic powder, dried oregano, and a pinch of salt and black pepper. Mix until the herbs and seasonings are evenly distributed throughout the meat.
Form the turkey mixture into small meatballs, about the size of a golf ball, and place them on a lightly greased baking sheet.
Slice the red bell pepper and zucchini into bite-sized pieces. Combine these with broccoli florets in a bowl; drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Arrange the vegetables on a separate baking sheet in a single layer.
Place both the turkey meatballs and the vegetables in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized. Bake the meatballs for about 18-20 minutes until they are cooked through and lightly browned.
Remove both trays from the oven. Serve the turkey meatballs alongside the roasted vegetables for a balanced, flavorful meal.