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 juicy turkey meatballs bursting with aromatic herbs, lightly bound with oats and egg white, paired with a medley of colorful roasted vegetables. This dish offers a satisfying balance of lean protein and vibrant veggies, making it a wholesome choice for a nourishing dinner.

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NUTRITION

299kcal
Protein
39.1g
Fat
8.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1 tbsp Rolled Oats

1 tbsp Fresh Parsley, minced

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

2 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine lean ground turkey, egg white, rolled oats, minced fresh parsley, garlic powder, salt, and pepper. Mix until just incorporated without overworking.

  • 3

    Form the mixture into small meatballs, roughly 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 red bell pepper, zucchini, and red onion with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet in a single layer.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for 20-25 minutes until tender and slightly caramelized; bake the meatballs for 18-20 minutes until cooked through and lightly browned.

  • 8

    Serve the turkey meatballs with the roasted vegetables while warm.

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 juicy turkey meatballs bursting with aromatic herbs, lightly bound with oats and egg white, paired with a medley of colorful roasted vegetables. This dish offers a satisfying balance of lean protein and vibrant veggies, making it a wholesome choice for a nourishing dinner.

NUTRITION

299kcal
Protein
39.1g
Fat
8.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1 tbsp Rolled Oats

1 tbsp Fresh Parsley, minced

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

2 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine lean ground turkey, egg white, rolled oats, minced fresh parsley, garlic powder, salt, and pepper. Mix until just incorporated without overworking.

  • 3

    Form the mixture into small meatballs, roughly 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 red bell pepper, zucchini, and red onion with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet in a single layer.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for 20-25 minutes until tender and slightly caramelized; bake the meatballs for 18-20 minutes until cooked through and lightly browned.

  • 8

    Serve the turkey meatballs with the roasted vegetables while warm.