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 lightly herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. The tender meatballs boast a subtle blend of garlic, oregano, basil, and parsley, while the roasted zucchini, cherry tomatoes, red bell pepper, and red onion bring a natural sweetness and vibrant crunch. This balanced dish offers a lean protein boost with a burst of garden freshness—perfect for a wholesome meal any time of day.

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NUTRITION

339kcal
Protein
37.4g
Fat
13.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey (93% lean)

1 Egg White

1 tablespoon Almond Flour

1 tablespoon Fresh Parsley (chopped)

1 tablespoon Fresh Basil (chopped)

1 teaspoon Dried Oregano

1 clove Garlic (minced)

1/2 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper (diced)

1/4 cup Red Onion (sliced)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, dried oregano, chopped parsley, and basil. Season with salt and pepper to taste.

  • 3

    Gently mix the ingredients until just combined, then form the mixture into small meatballs, about 1-inch in diameter.

  • 4

    Place the meatballs on a lightly greased or parchment-lined baking sheet.

  • 5

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

  • 6

    Spread the vegetables around the meatballs on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm.

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 lightly herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. The tender meatballs boast a subtle blend of garlic, oregano, basil, and parsley, while the roasted zucchini, cherry tomatoes, red bell pepper, and red onion bring a natural sweetness and vibrant crunch. This balanced dish offers a lean protein boost with a burst of garden freshness—perfect for a wholesome meal any time of day.

NUTRITION

339kcal
Protein
37.4g
Fat
13.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey (93% lean)

1 Egg White

1 tablespoon Almond Flour

1 tablespoon Fresh Parsley (chopped)

1 tablespoon Fresh Basil (chopped)

1 teaspoon Dried Oregano

1 clove Garlic (minced)

1/2 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper (diced)

1/4 cup Red Onion (sliced)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, dried oregano, chopped parsley, and basil. Season with salt and pepper to taste.

  • 3

    Gently mix the ingredients until just combined, then form the mixture into small meatballs, about 1-inch in diameter.

  • 4

    Place the meatballs on a lightly greased or parchment-lined baking sheet.

  • 5

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

  • 6

    Spread the vegetables around the meatballs on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm.