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 lean turkey meatballs infused with fresh herbs and gently baked to golden perfection. Paired with a colorful medley of roasted zucchini, red bell pepper, and red onion, this dish brings a satisfying blend of flavors and textures that are both hearty and refreshing, perfect for a balanced meal.

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NUTRITION

491kcal
Protein
46.7g
Fat
20.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground Turkey (93% lean)

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley, chopped

2 cloves Garlic, minced

1 cup Zucchini (diced)

1 medium Red Bell Pepper (sliced)

1 small Red Onion (wedged)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ground turkey, egg white, whole wheat breadcrumbs, chopped parsley, minced garlic, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet.

  • 4

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

  • 5

    Spread the vegetables evenly on another baking sheet.

  • 6

    Place both baking sheets in the preheated oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, and bake the meatballs for 15-18 minutes until fully cooked.

  • 7

    Once cooked, serve the warm turkey meatballs alongside the vibrant roasted vegetables.

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 lean turkey meatballs infused with fresh herbs and gently baked to golden perfection. Paired with a colorful medley of roasted zucchini, red bell pepper, and red onion, this dish brings a satisfying blend of flavors and textures that are both hearty and refreshing, perfect for a balanced meal.

NUTRITION

491kcal
Protein
46.7g
Fat
20.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground Turkey (93% lean)

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley, chopped

2 cloves Garlic, minced

1 cup Zucchini (diced)

1 medium Red Bell Pepper (sliced)

1 small Red Onion (wedged)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ground turkey, egg white, whole wheat breadcrumbs, chopped parsley, minced garlic, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet.

  • 4

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

  • 5

    Spread the vegetables evenly on another baking sheet.

  • 6

    Place both baking sheets in the preheated oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, and bake the meatballs for 15-18 minutes until fully cooked.

  • 7

    Once cooked, serve the warm turkey meatballs alongside the vibrant roasted vegetables.