YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor these juicy turkey meatballs packed with fresh herbs and paired with a colorful mix of roasted vegetables. Each bite delivers the satisfying blend of lean protein, aromatic seasonings, and the natural sweetness of zucchini, red bell pepper, and red onion, all brought together with a drizzle of olive oil for a harmonious, healthy meal perfect for any time of day.
INGREDIENTS
5 ounces Lean Ground Turkey
2 large Egg Whites
1.5 tablespoons Whole Wheat Breadcrumbs
1 tablespoon Fresh Parsley (chopped)
100 grams Zucchini
100 grams Red Bell Pepper
50 grams Red Onion
2 teaspoons Extra Virgin Olive Oil
0.5 teaspoon Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the lean ground turkey, egg whites, whole wheat breadcrumbs, chopped fresh parsley, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Form the turkey mixture into uniform meatballs, about the size of a golf ball, and place them on one side of the prepared baking sheet.
On the other side of the baking sheet, arrange the sliced zucchini, red bell pepper, and red onion. Drizzle the vegetables with extra virgin olive oil and toss gently to coat evenly. Season lightly with salt and pepper.
Place the baking sheet in the preheated oven and roast for approximately 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender with slight caramelization.
Remove the dish from the oven and let it cool slightly before serving. Enjoy your herb-seasoned turkey meatballs alongside the perfectly roasted vegetables.