YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Roasted Vegetables and Quinoa
Savor these lean turkey meatballs paired with a colorful medley of roasted vegetables and a side of quinoa. This dish is light yet satisfying, bursting with savory herbs and a hint of garlic for an extra boost of flavor. Perfectly balanced for those looking to hit their protein goals while enjoying a nutritious, wholesome meal.
INGREDIENTS
5 oz Lean Ground Turkey
1 large Egg White
1 cup Zucchini (sliced)
1/2 cup Red Bell Pepper (diced)
1/2 cup White Button Mushrooms (sliced)
1 tsp Olive Oil
1/2 cup Cooked Quinoa
2 cloves Garlic, minced
2 tbsp Fresh Parsley, chopped
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a bowl, combine the lean ground turkey, egg white, minced garlic, chopped parsley, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
Form the mixture into small meatballs, about the size of a walnut, and place them on the prepared baking sheet.
In a separate bowl, toss the sliced zucchini, diced red bell pepper, and sliced mushrooms with olive oil, salt, and pepper.
Spread the vegetables around the meatballs on another baking sheet or in a large baking dish.
Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20-25 minutes, stirring halfway, and bake the meatballs for 18-20 minutes, or until cooked through.
While the meatballs and vegetables roast, prepare the quinoa according to package instructions if not already cooked.
Plate the roasted vegetables and meatballs alongside the cooked quinoa. Garnish with additional fresh parsley if desired and serve warm.