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

Enjoy a delicious, savory blend of herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. This dish combines lean ground turkey, aromatic fresh herbs, and a light crunch from whole wheat breadcrumbs, all roasted to perfection with bell pepper, zucchini, and a touch of olive oil. A perfectly balanced meal bursting with flavor and wholesome goodness.

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NUTRITION

357kcal
Protein
36.8g
Fat
16.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

1/2 medium Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the ground turkey, egg, whole wheat breadcrumbs, chopped fresh parsley, chopped fresh basil, dried oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

  • 3

    Shape the mixture into small meatballs, about the size of a golf ball, placing them on a plate.

  • 4

    Prepare the vegetables by cutting the bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Place the meatballs and the vegetables on the prepared baking sheet, keeping them in a single layer for even roasting.

  • 6

    Roast in the oven for approximately 18-22 minutes, or until the meatballs are cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and allow to cool for a couple of minutes before serving.

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

Enjoy a delicious, savory blend of herb-seasoned turkey meatballs paired with a colorful medley of roasted vegetables. This dish combines lean ground turkey, aromatic fresh herbs, and a light crunch from whole wheat breadcrumbs, all roasted to perfection with bell pepper, zucchini, and a touch of olive oil. A perfectly balanced meal bursting with flavor and wholesome goodness.

NUTRITION

357kcal
Protein
36.8g
Fat
16.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

1/2 medium Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the ground turkey, egg, whole wheat breadcrumbs, chopped fresh parsley, chopped fresh basil, dried oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

  • 3

    Shape the mixture into small meatballs, about the size of a golf ball, placing them on a plate.

  • 4

    Prepare the vegetables by cutting the bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Place the meatballs and the vegetables on the prepared baking sheet, keeping them in a single layer for even roasting.

  • 6

    Roast in the oven for approximately 18-22 minutes, or until the meatballs are cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and allow to cool for a couple of minutes before serving.