Herb-Seasoned Turkey Meatballs with Roasted Vegetables

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

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

Savor these herb-infused turkey meatballs paired with a colorful medley of roasted vegetables. This dish offers a satisfying blend of lean protein, aromatic herbs, and the natural sweetness of roasted produce, making it a balanced and delicious option for dinner.

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NUTRITION

372kcal
Protein
37.2g
Fat
18.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 large Egg

2 tablespoons Almond Flour

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg, almond flour, chopped fresh parsley, dried oregano, salt, and pepper. Mix until well combined.

  • 3

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

  • 4

    Place the meatballs on a lined baking sheet.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss with olive oil, salt, and pepper on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the meatballs for 18-20 minutes until fully cooked.

  • 7

    Once done, serve the turkey meatballs alongside the roasted vegetables and enjoy.

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

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

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Meatballs with Roasted Vegetables

Savor these herb-infused turkey meatballs paired with a colorful medley of roasted vegetables. This dish offers a satisfying blend of lean protein, aromatic herbs, and the natural sweetness of roasted produce, making it a balanced and delicious option for dinner.

NUTRITION

372kcal
Protein
37.2g
Fat
18.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 large Egg

2 tablespoons Almond Flour

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg, almond flour, chopped fresh parsley, dried oregano, salt, and pepper. Mix until well combined.

  • 3

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

  • 4

    Place the meatballs on a lined baking sheet.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss with olive oil, salt, and pepper on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the meatballs for 18-20 minutes until fully cooked.

  • 7

    Once done, serve the turkey meatballs alongside the roasted vegetables and enjoy.