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 these juicy herb-seasoned turkey meatballs paired with a medley of roasted vegetables. The lean ground turkey mixed with fresh herbs and a touch of whole wheat breadcrumbs creates flavor-packed meatballs, while the roasted zucchini, red bell pepper, and red onion provide a satisfying, colorful side. Perfectly balanced for a nutritious, protein-rich dinner.

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NUTRITION

443kcal
Protein
41.5g
Fat
18.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg

1/4 cup Whole Wheat Bread Crumbs

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine lean ground turkey, egg, whole wheat bread crumbs, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Mix the ingredients well, then form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on the baking sheet and bake for about 15-20 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the meatballs are baking, chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 6

    Toss the vegetables with olive oil, salt, and pepper, then spread them on another baking sheet.

  • 7

    Roast the vegetables in the oven alongside the meatballs for about 15-20 minutes, or until tender and lightly charred.

  • 8

    Serve the herb-seasoned turkey meatballs with a generous serving of 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

Enjoy these juicy herb-seasoned turkey meatballs paired with a medley of roasted vegetables. The lean ground turkey mixed with fresh herbs and a touch of whole wheat breadcrumbs creates flavor-packed meatballs, while the roasted zucchini, red bell pepper, and red onion provide a satisfying, colorful side. Perfectly balanced for a nutritious, protein-rich dinner.

NUTRITION

443kcal
Protein
41.5g
Fat
18.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg

1/4 cup Whole Wheat Bread Crumbs

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine lean ground turkey, egg, whole wheat bread crumbs, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Mix the ingredients well, then form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on the baking sheet and bake for about 15-20 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the meatballs are baking, chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 6

    Toss the vegetables with olive oil, salt, and pepper, then spread them on another baking sheet.

  • 7

    Roast the vegetables in the oven alongside the meatballs for about 15-20 minutes, or until tender and lightly charred.

  • 8

    Serve the herb-seasoned turkey meatballs with a generous serving of roasted vegetables.