YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor these tender herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. The lean ground turkey is mixed with fresh herbs and egg whites to create a light, protein-packed dish that's both flavorful and satisfying. Perfect for any meal, this dish brings together the savory taste of turkey with the naturally sweet, caramelized flavors of roasted veggies.
INGREDIENTS
6 oz Lean Ground Turkey Breast
2 large Egg Whites
1/2 cup diced Zucchini
1/2 cup diced Red Bell Pepper
1/4 cup diced Red Onion
1/2 cup Broccoli florets
1 tsp Olive Oil
2 tbsp Fresh Parsley (chopped)
1/2 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a mixing bowl, combine the lean ground turkey, egg whites, chopped fresh parsley, dried oregano, salt, and pepper. Gently mix until the ingredients are incorporated without overworking the meat.
Shape the turkey mixture into small meatballs, about 1.5 inches in diameter.
Place the meatballs on a baking sheet lined with parchment paper.
In a separate bowl, toss the diced zucchini, red bell pepper, red onion, and broccoli florets with olive oil, salt, and pepper.
Spread the vegetables evenly on another baking sheet or around the meatballs if space allows.
Roast the meatballs and vegetables in the preheated oven for 18-22 minutes, turning the meatballs halfway through, until the meatballs are cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and serve warm. Enjoy your balanced and delicious meal!