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 hearty and flavorful dish featuring lean turkey meatballs infused with aromatic herbs, perfectly complemented by a medley of roasted zucchini, red bell pepper, and red onion. This balanced meal delivers robust savory notes and a satisfying mix of textures, making it ideal for a nourishing dinner.

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NUTRITION

432kcal
Protein
46.7g
Fat
14.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1 tablespoon Whole Wheat Breadcrumbs

2 tablespoons Fresh Parsley (chopped)

1 teaspoon Dried Oregano

2 cloves Garlic (minced)

1 medium Zucchini (approx 100g)

1 medium Red Bell Pepper (approx 100g)

1 small Red Onion (approx 50g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped parsley, dried oregano, and minced garlic. Season with salt and pepper to taste.

  • 3

    Mix the ingredients gently until just combined. Form the mixture into small, evenly sized meatballs.

  • 4

    Place the turkey meatballs on one side of the prepared baking sheet.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper in a separate bowl.

  • 6

    Spread the vegetables on the other side of the baking sheet in a single layer.

  • 7

    Roast in the preheated oven for 18-22 minutes, turning the meatballs and vegetables halfway through, until the meatballs are cooked through and the vegetables are tender and lightly charred.

  • 8

    Remove from the oven and let cool slightly 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 hearty and flavorful dish featuring lean turkey meatballs infused with aromatic herbs, perfectly complemented by a medley of roasted zucchini, red bell pepper, and red onion. This balanced meal delivers robust savory notes and a satisfying mix of textures, making it ideal for a nourishing dinner.

NUTRITION

432kcal
Protein
46.7g
Fat
14.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

1 tablespoon Whole Wheat Breadcrumbs

2 tablespoons Fresh Parsley (chopped)

1 teaspoon Dried Oregano

2 cloves Garlic (minced)

1 medium Zucchini (approx 100g)

1 medium Red Bell Pepper (approx 100g)

1 small Red Onion (approx 50g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped parsley, dried oregano, and minced garlic. Season with salt and pepper to taste.

  • 3

    Mix the ingredients gently until just combined. Form the mixture into small, evenly sized meatballs.

  • 4

    Place the turkey meatballs on one side of the prepared baking sheet.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper in a separate bowl.

  • 6

    Spread the vegetables on the other side of the baking sheet in a single layer.

  • 7

    Roast in the preheated oven for 18-22 minutes, turning the meatballs and vegetables halfway through, until the meatballs are cooked through and the vegetables are tender and lightly charred.

  • 8

    Remove from the oven and let cool slightly before serving.