Lean Beef Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Beef Meatballs with Roasted Vegetables

Savor these lean beef meatballs paired with a medley of perfectly roasted vegetables. The meatballs are tender and lightly seasoned with aromatic herbs, bound with egg whites and whole wheat breadcrumbs. Roasted zucchini, red bell pepper, and red onion offer a vibrant, nutrient-packed side that completes this balanced meal.

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NUTRITION

481kcal
Protein
45.6g
Fat
20.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

2 large Egg Whites

1/4 cup Whole Wheat Breadcrumbs

1 cup Zucchini, chopped

1 medium Red Bell Pepper, chopped

1/2 medium Red Onion, sliced

2 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix the lean ground beef, egg whites, whole wheat breadcrumbs, chopped parsley, salt, and pepper. Combine well and shape the mixture into meatballs.

  • 3

    Place the meatballs on a lightly greased baking sheet.

  • 4

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

  • 5

    Spread the vegetables out on a second baking sheet in a single layer.

  • 6

    Place both baking sheets into the oven. Roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the meatballs for 18-22 minutes until cooked through.

  • 7

    Once cooked, serve the meatballs warm with a generous portion of roasted vegetables on the side.

Lean Beef Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Beef Meatballs with Roasted Vegetables

Savor these lean beef meatballs paired with a medley of perfectly roasted vegetables. The meatballs are tender and lightly seasoned with aromatic herbs, bound with egg whites and whole wheat breadcrumbs. Roasted zucchini, red bell pepper, and red onion offer a vibrant, nutrient-packed side that completes this balanced meal.

NUTRITION

481kcal
Protein
45.6g
Fat
20.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

2 large Egg Whites

1/4 cup Whole Wheat Breadcrumbs

1 cup Zucchini, chopped

1 medium Red Bell Pepper, chopped

1/2 medium Red Onion, sliced

2 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix the lean ground beef, egg whites, whole wheat breadcrumbs, chopped parsley, salt, and pepper. Combine well and shape the mixture into meatballs.

  • 3

    Place the meatballs on a lightly greased baking sheet.

  • 4

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

  • 5

    Spread the vegetables out on a second baking sheet in a single layer.

  • 6

    Place both baking sheets into the oven. Roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the meatballs for 18-22 minutes until cooked through.

  • 7

    Once cooked, serve the meatballs warm with a generous portion of roasted vegetables on the side.