YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatballs with Roasted Vegetables
Savor tender turkey meatballs infused with fresh herbs and paired with a colorful medley of roasted vegetables. This dish combines lean proteins with vibrant vegetables roasted to perfection, making it a wholesome and satisfying meal.
INGREDIENTS
6 oz Ground Turkey (93% lean)
1 large Egg White
2 tbsp Whole Wheat Breadcrumbs
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1/4 small Red Onion
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Fresh Parsley & Oregano
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine ground turkey, egg white, whole wheat breadcrumbs, and chopped fresh parsley and oregano. Season with salt and pepper as desired.
Form the mixture into small meatballs, about the size of a golf ball.
Place the meatballs on the prepared baking sheet.
Chop the zucchini, red bell pepper, red onion, and cherry tomatoes. Toss them in a bowl with olive oil, salt, and pepper.
Arrange the vegetables around the meatballs on the baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and lightly caramelized.
Remove from the oven and serve warm.