Herb-Baked Turkey Meatballs with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Turkey Meatballs with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Turkey Meatballs with Quinoa and Roasted Broccoli

Savor these tender herb-baked turkey meatballs paired with fluffy quinoa and perfectly roasted broccoli. This gluten-free, dairy-free lunch delivers a fresh burst of flavors with aromatic herbs and a satisfying texture, making it a balanced meal that perfectly aligns with your nutrition goals.

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NUTRITION

470kcal
Protein
47.6g
Fat
11.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (140g)

1 large Egg White (33g)

2 tbsp Fresh Parsley, chopped (8g)

1 tsp Garlic Powder

Salt and Black Pepper to taste

1 cup cooked Quinoa (185g)

1 cup Broccoli, chopped (91g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the lean ground turkey, egg white, chopped fresh parsley, garlic powder, salt, and black pepper. Mix gently until combined to form the meatball mixture.

  • 3

    Shape the mixture into small, even meatballs (about 10-12 meatballs depending on the size). Place them on a greased or lined baking sheet.

  • 4

    Bake the turkey meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs bake, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for about 10 minutes until tender yet slightly crisp.

  • 7

    To serve, arrange a portion of cooked quinoa on each plate, top with several turkey meatballs, and add the roasted broccoli on the side.

  • 8

    Enjoy this wholesome, gluten-free, and dairy-free lunch that perfectly meets your nutritional goals!

Herb-Baked Turkey Meatballs with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Turkey Meatballs with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Turkey Meatballs with Quinoa and Roasted Broccoli

Savor these tender herb-baked turkey meatballs paired with fluffy quinoa and perfectly roasted broccoli. This gluten-free, dairy-free lunch delivers a fresh burst of flavors with aromatic herbs and a satisfying texture, making it a balanced meal that perfectly aligns with your nutrition goals.

NUTRITION

470kcal
Protein
47.6g
Fat
11.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (140g)

1 large Egg White (33g)

2 tbsp Fresh Parsley, chopped (8g)

1 tsp Garlic Powder

Salt and Black Pepper to taste

1 cup cooked Quinoa (185g)

1 cup Broccoli, chopped (91g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the lean ground turkey, egg white, chopped fresh parsley, garlic powder, salt, and black pepper. Mix gently until combined to form the meatball mixture.

  • 3

    Shape the mixture into small, even meatballs (about 10-12 meatballs depending on the size). Place them on a greased or lined baking sheet.

  • 4

    Bake the turkey meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly browned.

  • 5

    While the meatballs bake, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for about 10 minutes until tender yet slightly crisp.

  • 7

    To serve, arrange a portion of cooked quinoa on each plate, top with several turkey meatballs, and add the roasted broccoli on the side.

  • 8

    Enjoy this wholesome, gluten-free, and dairy-free lunch that perfectly meets your nutritional goals!