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 seasoned with fresh herbs and paired with a colorful medley of roasted vegetables. This dish provides a balanced and savory experience, featuring a tender blend of turkey, egg white, and whole wheat breadcrumbs, complemented by zucchini, red bell pepper, and cherry tomatoes lightly tossed in olive oil.

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NUTRITION

376kcal
Protein
36.8g
Fat
10.7g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 Egg Whites

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg whites, whole wheat breadcrumbs, and chopped fresh parsley. Mix gently until just combined, being careful not to overmix.

  • 3

    Shape the mixture into small meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a lightly greased baking sheet.

  • 5

    Prepare the vegetables by slicing the zucchini into rounds and cutting the red bell pepper into strips. Halve the cherry tomatoes.

  • 6

    Toss the vegetables with a teaspoon of olive oil, salt, and pepper.

  • 7

    Place the vegetables on a separate baking sheet or around the meatballs if space permits.

  • 8

    Bake both the meatballs and vegetables in the preheated oven. Roast the vegetables for about 20 minutes until tender and lightly charred on the edges, and bake the meatballs for about 15-20 minutes until cooked through.

  • 9

    Remove from the oven and serve the turkey meatballs with the roasted vegetables on the side.

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 seasoned with fresh herbs and paired with a colorful medley of roasted vegetables. This dish provides a balanced and savory experience, featuring a tender blend of turkey, egg white, and whole wheat breadcrumbs, complemented by zucchini, red bell pepper, and cherry tomatoes lightly tossed in olive oil.

NUTRITION

376kcal
Protein
36.8g
Fat
10.7g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 Egg Whites

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg whites, whole wheat breadcrumbs, and chopped fresh parsley. Mix gently until just combined, being careful not to overmix.

  • 3

    Shape the mixture into small meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a lightly greased baking sheet.

  • 5

    Prepare the vegetables by slicing the zucchini into rounds and cutting the red bell pepper into strips. Halve the cherry tomatoes.

  • 6

    Toss the vegetables with a teaspoon of olive oil, salt, and pepper.

  • 7

    Place the vegetables on a separate baking sheet or around the meatballs if space permits.

  • 8

    Bake both the meatballs and vegetables in the preheated oven. Roast the vegetables for about 20 minutes until tender and lightly charred on the edges, and bake the meatballs for about 15-20 minutes until cooked through.

  • 9

    Remove from the oven and serve the turkey meatballs with the roasted vegetables on the side.