YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy a hearty dinner featuring tender, herb-infused turkey meatballs paired with a colorful assortment of oven-roasted vegetables and a side of fluffy quinoa. This satisfying dish offers a delightful balance of savory protein and vibrant veggies with a touch of aromatic herbs to lift your mood and nourish your body.
INGREDIENTS
5 oz Lean Ground Turkey
1/2 cup diced Zucchini
1/2 cup diced Red Bell Pepper
1/4 cup diced Red Onion
1 tsp Olive Oil
1/2 cup cooked Quinoa
1 large Egg
2 tbsp Fresh Parsley (chopped)
2 cloves Garlic (minced)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a large bowl, combine the lean ground turkey, egg, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
Form the mixture into meatballs, about the size of a golf ball.
On a baking sheet lined with parchment paper, arrange the meatballs. In a separate bowl, toss the diced zucchini, red bell pepper, and red onion with olive oil, salt, and pepper.
Spread the vegetables around the meatballs on the baking sheet.
Place the tray in the preheated oven and roast for about 20-25 minutes, or until the meatballs are cooked through and vegetables are tender.
While the meatballs and vegetables roast, prepare the cooked quinoa if not pre-cooked.
Serve the turkey meatballs with a side of roasted vegetables and a portion of quinoa.