NUTRITION

SERVINGS

INGREDIENTS

5 ounces Lean Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley, chopped

1 clove Garlic, minced

1 medium Zucchini, sliced

1 medium Red Bell Pepper, sliced

1/4 medium Red Onion, sliced

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped fresh parsley, and minced garlic. Season with a pinch of salt and pepper if desired.

• 3

  Form the turkey mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

• 4

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

• 5

  Spread the vegetables on another baking sheet or around the meatballs if space allows.

• 6

  Place both the meatballs and the vegetables in the oven. Roast the vegetables for about 20-25 minutes, and bake the meatballs for about 18-20 minutes, until the meatballs are cooked through and the vegetables are tender with a slight char.

• 7

  While the meatballs and vegetables are roasting, prepare the quinoa per package instructions if not already cooked.

• 8

  Serve the herb-seasoned turkey meatballs over a bed of roasted vegetables with a side of quinoa. Enjoy warm!