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

Savor these tender turkey meatballs, infused with aromatic herbs, paired with a medley of roasted zucchini, bell pepper, and red onion. This dish is both hearty and fresh, perfect for a balanced meal that comforts and nourishes.

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NUTRITION

420kcal
Protein
38.8g
Fat
18g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% Lean)

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

1 cup diced Zucchini

1/2 cup diced Bell Pepper

1/2 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the ground turkey, egg, whole wheat breadcrumbs, mixed herbs, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

    Form the turkey mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 4

    In another bowl, toss the diced zucchini, bell pepper, and red onion with olive oil, additional salt, and pepper to taste.

  • 5

    Spread the vegetables evenly on another baking sheet or around the meatballs if space allows.

  • 6

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20-25 minutes and bake the meatballs for 15-20 minutes or until the internal temperature of the meatballs reaches 165°F.

  • 7

    Once cooked, remove both trays from the oven. Let the meatballs rest for a few minutes before serving with 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

Savor these tender turkey meatballs, infused with aromatic herbs, paired with a medley of roasted zucchini, bell pepper, and red onion. This dish is both hearty and fresh, perfect for a balanced meal that comforts and nourishes.

NUTRITION

420kcal
Protein
38.8g
Fat
18g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% Lean)

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

1 cup diced Zucchini

1/2 cup diced Bell Pepper

1/2 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the ground turkey, egg, whole wheat breadcrumbs, mixed herbs, salt, and pepper. Mix until just combined to avoid overworking the meat.

  • 3

    Form the turkey mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 4

    In another bowl, toss the diced zucchini, bell pepper, and red onion with olive oil, additional salt, and pepper to taste.

  • 5

    Spread the vegetables evenly on another baking sheet or around the meatballs if space allows.

  • 6

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20-25 minutes and bake the meatballs for 15-20 minutes or until the internal temperature of the meatballs reaches 165°F.

  • 7

    Once cooked, remove both trays from the oven. Let the meatballs rest for a few minutes before serving with the roasted vegetables.