YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Enjoy a delightful plate of tender turkey meatballs spiced with fresh herbs and paired with a medley of vibrant roasted vegetables. Perfectly balancing lean protein with wholesome veggies, this dish delivers a burst of flavor and nourishment in every bite.
INGREDIENTS
6 oz Lean Ground Turkey
1 Large Egg
2 Tbsp Whole Wheat Breadcrumbs
Mixed Vegetables: 1 Zucchini, 1 Red Bell Pepper, 1/2 Red Onion
1 Tbsp Extra Virgin Olive Oil
1 Tsp Mixed Dried Herbs
1 Tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, mixed dried herbs, garlic powder, salt, and pepper. Mix gently until just combined.
Form the mixture into small meatballs, each roughly the size of a golf ball.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.
Place the turkey meatballs and vegetables on the prepared baking sheet, spacing them evenly.
Roast in the preheated oven for 20-25 minutes, turning the meatballs halfway through, until the meatballs are cooked through and the vegetables are tender and slightly caramelized.
Serve warm and enjoy a nutritious balance of lean protein and colorful veggies.