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 these juicy herb-seasoned turkey meatballs served alongside a colorful medley of roasted vegetables. The lean turkey is blended with aromatic garlic, parsley, and a touch of whole wheat breadcrumbs, then baked to perfection. Complemented by tender red bell pepper, zucchini, and sweet cherry tomatoes dressed in a hint of olive oil, this dish is a wholesome, balanced meal bursting with fresh flavors.

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NUTRITION

353kcal
Protein
38.6g
Fat
9.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg White

1/8 cup Whole Wheat Breadcrumbs

2 Tbsp Fresh Parsley, chopped

1 clove Garlic, minced

1 cup Roasted Red Bell Pepper

1 cup Roasted Zucchini

1/2 cup Roasted 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 white, whole wheat breadcrumbs, chopped parsley, and minced garlic. Season with salt and pepper to taste.

  • 3

    Mix the ingredients thoroughly until well combined, then shape the mixture into small meatballs (about 1.5 inch diameter).

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the diced red bell pepper, chopped zucchini, and cherry tomatoes with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20 minutes and bake the meatballs for approximately 18-20 minutes, or until the meatballs are cooked through.

  • 8

    Once cooked, serve the turkey meatballs alongside the roasted vegetables for a balanced, nutrient-packed meal.

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 these juicy herb-seasoned turkey meatballs served alongside a colorful medley of roasted vegetables. The lean turkey is blended with aromatic garlic, parsley, and a touch of whole wheat breadcrumbs, then baked to perfection. Complemented by tender red bell pepper, zucchini, and sweet cherry tomatoes dressed in a hint of olive oil, this dish is a wholesome, balanced meal bursting with fresh flavors.

NUTRITION

353kcal
Protein
38.6g
Fat
9.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg White

1/8 cup Whole Wheat Breadcrumbs

2 Tbsp Fresh Parsley, chopped

1 clove Garlic, minced

1 cup Roasted Red Bell Pepper

1 cup Roasted Zucchini

1/2 cup Roasted Cherry Tomatoes

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Mix the ingredients thoroughly until well combined, then shape the mixture into small meatballs (about 1.5 inch diameter).

  • 4

    Place the meatballs on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the diced red bell pepper, chopped zucchini, and cherry tomatoes with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20 minutes and bake the meatballs for approximately 18-20 minutes, or until the meatballs are cooked through.

  • 8

    Once cooked, serve the turkey meatballs alongside the roasted vegetables for a balanced, nutrient-packed meal.