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 twist on meatballs featuring lean turkey infused with aromatic herbs, gently bound with egg white and whole wheat breadcrumbs. Paired with a colorful medley of roasted zucchini, red bell pepper, and red onion drizzled with a hint of olive oil, this dish is a balanced, flavorful option ideal for a nourishing dinner.

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NUTRITION

356kcal
Protein
37g
Fat
10.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 large Egg White

0.25 cup Whole Wheat Breadcrumbs

2 Tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

1 tsp Garlic Powder

1 medium Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped fresh parsley, dried oregano, garlic powder, salt, and pepper to taste.

  • 3

    Form the mixture into small meatballs, about 1.5 inches in diameter.

  • 4

    Place the meatballs on a lightly greased baking sheet.

  • 5

    Chop the zucchini, red bell pepper, and red onion into even pieces. Toss them with a teaspoon of extra virgin olive oil and season with salt and pepper.

  • 6

    Arrange the vegetables around the meatballs on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes, turning the meatballs and vegetables halfway through, until the meatballs are cooked through and the vegetables are tender and slightly charred.

  • 8

    Serve warm and enjoy this balanced, flavorful dish.

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 twist on meatballs featuring lean turkey infused with aromatic herbs, gently bound with egg white and whole wheat breadcrumbs. Paired with a colorful medley of roasted zucchini, red bell pepper, and red onion drizzled with a hint of olive oil, this dish is a balanced, flavorful option ideal for a nourishing dinner.

NUTRITION

356kcal
Protein
37g
Fat
10.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 large Egg White

0.25 cup Whole Wheat Breadcrumbs

2 Tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

1 tsp Garlic Powder

1 medium Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped fresh parsley, dried oregano, garlic powder, salt, and pepper to taste.

  • 3

    Form the mixture into small meatballs, about 1.5 inches in diameter.

  • 4

    Place the meatballs on a lightly greased baking sheet.

  • 5

    Chop the zucchini, red bell pepper, and red onion into even pieces. Toss them with a teaspoon of extra virgin olive oil and season with salt and pepper.

  • 6

    Arrange the vegetables around the meatballs on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes, turning the meatballs and vegetables halfway through, until the meatballs are cooked through and the vegetables are tender and slightly charred.

  • 8

    Serve warm and enjoy this balanced, flavorful dish.