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

Enjoy a savory blend of lean turkey meatballs infused with fragrant herbs, paired perfectly with a colorful medley of roasted vegetables and a side of fluffy quinoa. This balanced dish is light yet satisfying, offering a harmonious mix of textures and natural flavors that are both vibrant and nourishing.

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NUTRITION

373kcal
Protein
34.8g
Fat
10.3g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Egg White

1 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Dried Herbs & Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, and a pinch of dried oregano, basil, and garlic powder. Mix well to incorporate the herbs evenly.

  • 3

    Form the turkey mixture into small meatballs, about 1 inch in diameter, ensuring even cooking.

  • 4

    Place the meatballs on a lined baking sheet.

  • 5

    In a separate bowl, toss broccoli, zucchini, and red bell pepper with olive oil and a little extra dried herbs for flavor.

  • 6

    Spread the vegetables on another baking tray in a single layer.

  • 7

    Place both trays in the oven. Roast the vegetables for about 20 minutes until tender and slightly browned, and bake the meatballs for about 15-18 minutes until cooked through.

  • 8

    While the meatballs and vegetables finish roasting, prepare the cooked quinoa if not pre-cooked.

  • 9

    Plate the turkey meatballs over a bed of quinoa, and arrange the roasted vegetables on the side.

  • 10

    Serve warm and enjoy your nutrient-packed meal.

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

Enjoy a savory blend of lean turkey meatballs infused with fragrant herbs, paired perfectly with a colorful medley of roasted vegetables and a side of fluffy quinoa. This balanced dish is light yet satisfying, offering a harmonious mix of textures and natural flavors that are both vibrant and nourishing.

NUTRITION

373kcal
Protein
34.8g
Fat
10.3g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Egg White

1 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Dried Herbs & Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, and a pinch of dried oregano, basil, and garlic powder. Mix well to incorporate the herbs evenly.

  • 3

    Form the turkey mixture into small meatballs, about 1 inch in diameter, ensuring even cooking.

  • 4

    Place the meatballs on a lined baking sheet.

  • 5

    In a separate bowl, toss broccoli, zucchini, and red bell pepper with olive oil and a little extra dried herbs for flavor.

  • 6

    Spread the vegetables on another baking tray in a single layer.

  • 7

    Place both trays in the oven. Roast the vegetables for about 20 minutes until tender and slightly browned, and bake the meatballs for about 15-18 minutes until cooked through.

  • 8

    While the meatballs and vegetables finish roasting, prepare the cooked quinoa if not pre-cooked.

  • 9

    Plate the turkey meatballs over a bed of quinoa, and arrange the roasted vegetables on the side.

  • 10

    Serve warm and enjoy your nutrient-packed meal.