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 herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. This dish delivers a delightful mix of flavors from fresh herbs, tender turkey, and perfectly roasted bell peppers, zucchini, and red onions, making it a satisfying meal any time of day.

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NUTRITION

412kcal
Protein
45.9g
Fat
18.9g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

1 large Egg (50g)

1/4 cup Panko Breadcrumbs (15g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (40g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Parsley

1 tsp Dried Oregano

1 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg, panko breadcrumbs, chopped fresh parsley, dried oregano, and dried thyme. Mix until just combined.

  • 3

    Form the mixture into small meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake in the preheated oven for 15-18 minutes until cooked through.

  • 5

    While the meatballs are baking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking tray and roast in the oven for 15 minutes, or until tender and slightly charred at the edges.

  • 7

    Plate a serving with a few meatballs alongside a generous portion of the roasted vegetables. Serve warm and enjoy.

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 herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. This dish delivers a delightful mix of flavors from fresh herbs, tender turkey, and perfectly roasted bell peppers, zucchini, and red onions, making it a satisfying meal any time of day.

NUTRITION

412kcal
Protein
45.9g
Fat
18.9g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

1 large Egg (50g)

1/4 cup Panko Breadcrumbs (15g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (40g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Parsley

1 tsp Dried Oregano

1 tsp Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the lean ground turkey, egg, panko breadcrumbs, chopped fresh parsley, dried oregano, and dried thyme. Mix until just combined.

  • 3

    Form the mixture into small meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake in the preheated oven for 15-18 minutes until cooked through.

  • 5

    While the meatballs are baking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking tray and roast in the oven for 15 minutes, or until tender and slightly charred at the edges.

  • 7

    Plate a serving with a few meatballs alongside a generous portion of the roasted vegetables. Serve warm and enjoy.