YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor tender turkey meatballs infused with a medley of fresh herbs and accompanied by a colorful assortment of roasted vegetables. This dish offers a harmonious blend of lean protein and vibrant vegetables, making it a nutritious yet flavorful option for dinner.
INGREDIENTS
5 oz Lean Ground Turkey
1 cup Zucchini, sliced
1 cup Red Bell Pepper, chopped
1/2 medium Red Onion, sliced
1 large Egg White
1 tbsp Olive Oil
2 tbsp Fresh Parsley, chopped
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey with the egg white, chopped fresh parsley, dried oregano, salt, and pepper. Mix until just combined without overworking the meat.
Form the turkey mixture into small meatballs, aiming for 12-15 meatballs depending on desired size.
On a baking tray lined with parchment paper, arrange the meatballs along with the chopped red bell pepper, zucchini slices, and red onion. Drizzle the vegetables with olive oil and season lightly with salt and pepper.
Place the tray in the oven and roast for about 20-25 minutes, or until the turkey meatballs are cooked through and the vegetables are tender, turning halfway through for even roasting.
Remove from the oven and serve warm, enjoying the blend of savory herbs with the naturally sweet roasted vegetables.