NUTRITION

SERVINGS

INGREDIENTS

4 ounces Lean Ground Turkey

1 large Egg

2 tablespoons Whole Wheat Breadcrumbs

2 tablespoons Fresh Parsley

1 teaspoon Dried Oregano

Salt & Pepper (to taste)

0.5 cup Red Bell Pepper (diced)

0.5 cup Zucchini (diced)

0.5 cup Carrots (diced)

0.25 cup Red Onion (diced)

1 teaspoon Extra-Virgin Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a mixing bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, fresh parsley, dried oregano, salt, and pepper. Mix gently until all ingredients are incorporated.

• 3

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

• 4

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

• 5

  In a separate bowl, toss the diced red bell pepper, zucchini, carrots, and red onion with extra-virgin olive oil, salt, and pepper.

• 6

  Spread the vegetables evenly on another baking sheet.

• 7

  Place both the meatballs and vegetables in the preheated oven. Roast the vegetables for about 20 minutes, stirring once halfway through.

• 8

  Bake the turkey meatballs for 18-20 minutes, or until they are cooked through and slightly golden.

• 9

  Once done, serve the herb-seasoned turkey meatballs alongside the roasted vegetables for a satisfying, balanced meal.