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 savory twist on classic meatballs with lean ground turkey infused with fresh herbs, lightly bound with almond flour and egg white. Paired with a colorful medley of roasted zucchini, red bell pepper, red onion, and cherry tomatoes drizzled with olive oil for a balanced and satisfying meal.

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NUTRITION

364kcal
Protein
41.9g
Fat
18.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

1 Egg White (33g)

1 tbsp Almond Flour (7g)

1/2 medium Zucchini (75g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (25g)

5 Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tsp Mixed Herbs

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, mixed herbs, salt, and pepper. Mix well until fully incorporated.

  • 3

    Form the mixture into small meatballs, about 5-6 equal-sized balls.

  • 4

    Place the meatballs on a lightly greased or parchment-lined baking sheet.

  • 5

    In another bowl, toss the chopped zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet in a single layer.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for 20-25 minutes until they are tender and slightly caramelized.

  • 8

    Bake the meatballs for about 18-20 minutes or until cooked through and lightly browned.

  • 9

    Remove from the oven, plate the meatballs alongside the roasted vegetables, and serve warm.

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 savory twist on classic meatballs with lean ground turkey infused with fresh herbs, lightly bound with almond flour and egg white. Paired with a colorful medley of roasted zucchini, red bell pepper, red onion, and cherry tomatoes drizzled with olive oil for a balanced and satisfying meal.

NUTRITION

364kcal
Protein
41.9g
Fat
18.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey (170g)

1 Egg White (33g)

1 tbsp Almond Flour (7g)

1/2 medium Zucchini (75g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (25g)

5 Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tsp Mixed Herbs

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, combine the lean ground turkey, egg white, almond flour, minced garlic, mixed herbs, salt, and pepper. Mix well until fully incorporated.

  • 3

    Form the mixture into small meatballs, about 5-6 equal-sized balls.

  • 4

    Place the meatballs on a lightly greased or parchment-lined baking sheet.

  • 5

    In another bowl, toss the chopped zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet in a single layer.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for 20-25 minutes until they are tender and slightly caramelized.

  • 8

    Bake the meatballs for about 18-20 minutes or until cooked through and lightly browned.

  • 9

    Remove from the oven, plate the meatballs alongside the roasted vegetables, and serve warm.