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 succulent turkey meatballs bursting with herb-infused flavor paired with a medley of perfectly roasted vegetables. A wholesome dish that marries lean protein with fresh garden produce for a light yet satisfying meal.

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NUTRITION

378kcal
Protein
39.1g
Fat
18.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% lean)

1 large Egg White

1 tbsp Whole Wheat Breadcrumbs

1/2 cup roasted Zucchini

1/2 cup roasted Red Bell Pepper

1/4 cup roasted Red Onion

1 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a mixing bowl, combine the ground turkey, egg white, whole wheat breadcrumbs, and a generous pinch of salt, pepper, and mixed dried herbs (such as oregano, basil, and thyme). Mix until just incorporated, being careful not to overwork the meat.

  • 3

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

  • 4

    On a baking sheet, toss chopped zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Spread them in an even layer.

  • 5

    Place the meatballs among the vegetables on the baking sheet.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Garnish with fresh chopped parsley before serving.

  • 8

    Enjoy your balanced, herb-seasoned turkey meatballs with 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

Savor these succulent turkey meatballs bursting with herb-infused flavor paired with a medley of perfectly roasted vegetables. A wholesome dish that marries lean protein with fresh garden produce for a light yet satisfying meal.

NUTRITION

378kcal
Protein
39.1g
Fat
18.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% lean)

1 large Egg White

1 tbsp Whole Wheat Breadcrumbs

1/2 cup roasted Zucchini

1/2 cup roasted Red Bell Pepper

1/4 cup roasted Red Onion

1 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a mixing bowl, combine the ground turkey, egg white, whole wheat breadcrumbs, and a generous pinch of salt, pepper, and mixed dried herbs (such as oregano, basil, and thyme). Mix until just incorporated, being careful not to overwork the meat.

  • 3

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

  • 4

    On a baking sheet, toss chopped zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Spread them in an even layer.

  • 5

    Place the meatballs among the vegetables on the baking sheet.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Garnish with fresh chopped parsley before serving.

  • 8

    Enjoy your balanced, herb-seasoned turkey meatballs with roasted vegetables!