YOUR SOLIN GENERATED RECIPE
Garlic Herb Turkey Meatballs with Crispy Roasted Zucchini
Savor these succulent turkey meatballs, infused with garlic and fresh herbs, paired with crispy roasted zucchini. The meatballs are lightly bound with egg white and breadcrumbs, seasoned with Italian herbs for a delicious, balanced meal that's perfect for any time of day.
INGREDIENTS
5 oz Ground Turkey (93% lean)
1 large Egg White
1/8 cup Italian-Style Breadcrumbs
1 clove Garlic, minced
1 tbsp Fresh Parsley, chopped
1 tsp Fresh Oregano, chopped
1 medium Zucchini
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the ground turkey, egg white, breadcrumbs, minced garlic, chopped parsley, chopped oregano, salt, and pepper. Mix gently until just combined to form a uniform mixture.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a lightly greased plate.
Slice the zucchini into rounds or half-moons, ensuring even thickness for uniform roasting.
On the prepared baking sheet, toss the zucchini slices with olive oil, a pinch of salt, and pepper. Arrange them in a single layer.
Place the turkey meatballs on the same baking sheet or on a separate one if needed. Ensure there is space between items for proper roasting.
Roast in the preheated oven for 18-22 minutes, turning the meatballs and zucchini halfway through the cooking time, until the meatballs are cooked through and the zucchini is crispy at the edges.
Remove from the oven and let the meatballs rest for a few minutes before serving alongside the roasted zucchini.