YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor the comforting flavors of herb-seasoned turkey meatballs paired with a medley of roasted vegetables. This dish features lean ground turkey blended with fresh herbs and a touch of oats for binding, all baked to perfection and served alongside colorful roasted bell peppers, zucchini, and red onions drizzled with olive oil.
INGREDIENTS
6 oz Lean Ground Turkey (93% lean)
2 large Egg Whites
1/8 cup Rolled Oats
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Zucchini
1/4 small Red Onion
1 teaspoon Olive Oil
2 tablespoons Mixed Fresh Herbs (Parsley, Oregano)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a mixing bowl, combine the lean ground turkey, egg whites, rolled oats, chopped fresh herbs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Form the mixture into meatballs, about the size of a golf ball.
Place the meatballs on a baking sheet lined with parchment paper.
In a separate bowl, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
Spread the vegetables around the meatballs on the baking sheet.
Roast in the preheated oven for 18-22 minutes, or until the meatballs are cooked through and the vegetables are tender with slightly caramelized edges.
Remove from oven and serve warm.