YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor tender, herb-seasoned turkey meatballs paired with a vibrant medley of roasted vegetables. This wholesome dish is lightly seasoned with fresh parsley and garlic, baked to perfection, and finished with a drizzle of olive oil. Perfect for a nutritious dinner or lunch that keeps you energized without compromising on flavor.
INGREDIENTS
6 oz Lean Ground Turkey
2 tbsp Whole Wheat Breadcrumbs
1 tsp Olive Oil (for meatballs)
1 tbsp Fresh Parsley, chopped
1 Garlic clove, minced
100g Zucchini, sliced
100g Red Bell Pepper, sliced
50g Red Onion, sliced
1 tsp Olive Oil (for vegetables)
PREPARATION
Preheat the oven to 400°F.
In a bowl, combine the lean ground turkey, whole wheat breadcrumbs, minced garlic, chopped fresh parsley, and 1 tsp olive oil. Mix until just combined without overworking the meat.
Shape the mixture into meatballs (approximately 4-5 meatballs depending on the desired size) and place them on a lightly greased baking sheet.
On a separate baking tray, arrange the sliced zucchini, red bell pepper, and red onion. Drizzle 1 tsp olive oil over the vegetables and season lightly with salt and pepper if desired.
Place both trays in the preheated oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, and bake the meatballs for 18-22 minutes until they are cooked through and lightly browned.
Serve the hot turkey meatballs with the roasted vegetable medley on the side.