YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy these succulent herb-seasoned turkey meatballs paired with a medley of roasted vegetables. The lean ground turkey is mixed with fresh herbs and spices, lightly bound with whole wheat breadcrumbs, and baked to perfection. The dish is finished with a drizzle of olive oil and a sprinkle of parmesan, offering a balanced and savory experience for any meal.
INGREDIENTS
5 oz Lean Ground Turkey
1/8 cup Whole Wheat Breadcrumbs
2 tbsp Fresh Parsley, chopped
1 tsp Dried Oregano
1 clove Garlic, minced
Pinch Salt
Pinch Black Pepper
1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)
2 tsp Olive Oil
1 tbsp Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey, whole wheat breadcrumbs, chopped parsley, dried oregano, minced garlic, salt, and pepper.
Form the mixture into small meatballs, about the size of a golf ball.
Place the meatballs on a lightly greased baking sheet.
In another bowl, toss the mixed vegetables with olive oil, salt, and pepper.
Arrange the vegetables around the meatballs on the baking sheet.
Bake in the preheated oven for 20-25 minutes or until the meatballs are fully cooked and the vegetables are tender.
Remove from the oven, sprinkle grated parmesan over the meatballs, and serve warm.