YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy these savory turkey meatballs bursting with fresh herbs, perfectly paired with a colorful medley of roasted vegetables. The meatballs are tender and lightly seasoned, making them a satisfying fit for any meal—be it breakfast, lunch, or dinner. The dish is balanced with lean protein, whole grains, and vibrant veggies, delivering flavor and nourishment in every bite.
INGREDIENTS
6 ounces Lean Ground Turkey
1 large Egg
1/4 cup Whole Wheat Bread Crumbs
2 tablespoons Fresh Parsley
1 clove Garlic
1 teaspoon Olive Oil (for meatballs)
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 teaspoon Olive Oil (for vegetables)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the lean ground turkey, egg, whole wheat bread crumbs, chopped fresh parsley, and minced garlic. Drizzle in 1 teaspoon of olive oil and season with salt and pepper to taste.
Mix the ingredients gently until just combined, then form into meatballs roughly the size of a golf ball.
Place the meatballs on the prepared baking sheet. In a separate bowl, toss the chopped red bell pepper, zucchini, and red onion with 1 teaspoon of olive oil, salt, and pepper.
Spread the vegetables on another baking sheet or around the meatballs if space allows.
Roast both the meatballs and vegetables in the oven. The meatballs should take about 15-20 minutes, turning halfway, and the vegetables should be tender and slightly caramelized.
Once cooked through, serve the turkey meatballs hot alongside the roasted vegetables.