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 light yet satisfying dinner featuring herb-infused turkey meatballs paired with a colorful medley of roasted vegetables. The tender, juicy meatballs blend lean ground turkey with fresh herbs and whole wheat breadcrumbs, while the roasted zucchini, red bell pepper, and a hint of red onion bring natural sweetness and crunch. This dish is both flavorful and balanced — perfect for a nutritious meal.

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NUTRITION

419kcal
Protein
33.5g
Fat
14.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Mixed Fresh Herbs

1 medium Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 2

    In a bowl, combine ground turkey, egg white, whole wheat breadcrumbs, and mixed fresh herbs. Season with salt and pepper to taste. Mix until just combined.

  • 3

    Form the turkey mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables out on a separate baking sheet.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, and bake the meatballs for 15-18 minutes or until they reach an internal temperature of 165°F.

  • 8

    Remove from the oven and serve the turkey meatballs alongside the 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

Enjoy a light yet satisfying dinner featuring herb-infused turkey meatballs paired with a colorful medley of roasted vegetables. The tender, juicy meatballs blend lean ground turkey with fresh herbs and whole wheat breadcrumbs, while the roasted zucchini, red bell pepper, and a hint of red onion bring natural sweetness and crunch. This dish is both flavorful and balanced — perfect for a nutritious meal.

NUTRITION

419kcal
Protein
33.5g
Fat
14.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Mixed Fresh Herbs

1 medium Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 2

    In a bowl, combine ground turkey, egg white, whole wheat breadcrumbs, and mixed fresh herbs. Season with salt and pepper to taste. Mix until just combined.

  • 3

    Form the turkey mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables out on a separate baking sheet.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, and bake the meatballs for 15-18 minutes or until they reach an internal temperature of 165°F.

  • 8

    Remove from the oven and serve the turkey meatballs alongside the roasted vegetables.