Lean Turkey Meatballs with Creamy Mushroom Gravy and Roasted Vegetables

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

Lean Turkey Meatballs with Creamy Mushroom Gravy and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Creamy Mushroom Gravy and Roasted Vegetables

Enjoy these lean turkey meatballs paired with a silky, creamy mushroom gravy and a medley of roasted vegetables. The savory meatballs are lightly seasoned and baked to perfection, while the rich yet healthy mushroom gravy ties everything together. This wholesome dish is perfect for a satisfying dinner that fits your protein and calorie goals.

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NUTRITION

384kcal
Protein
46.7g
Fat
9.3g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 cup Sliced Mushrooms

1/4 cup Low-Fat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1/2 cup Zucchini slices

1/2 cup Red Bell Pepper chunks

1/2 cup Broccoli florets

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, a pinch of salt, and pepper. Mix until well combined and form into small meatballs.

  • 3

    Place the meatballs on one side of the baking sheet and bake for 15-18 minutes until cooked through.

  • 4

    Meanwhile, prepare the creamy mushroom gravy. Sauté sliced mushrooms in a non-stick skillet over medium heat with a drizzle of olive oil until tender, about 5 minutes.

  • 5

    Add low-sodium chicken broth to the mushrooms and let simmer for an additional 2 minutes. Reduce heat and stir in low-fat Greek yogurt. Adjust seasoning with salt and pepper.

  • 6

    On another baking tray, toss zucchini, red bell pepper, and broccoli with a little olive oil, salt, and pepper. Roast in the oven for about 12 minutes until vegetables are tender and slightly caramelized.

  • 7

    Plate the turkey meatballs and top with a generous drizzle of creamy mushroom gravy, then add the roasted vegetables on the side. Serve immediately.

Lean Turkey Meatballs with Creamy Mushroom Gravy and Roasted Vegetables

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

Lean Turkey Meatballs with Creamy Mushroom Gravy and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatballs with Creamy Mushroom Gravy and Roasted Vegetables

Enjoy these lean turkey meatballs paired with a silky, creamy mushroom gravy and a medley of roasted vegetables. The savory meatballs are lightly seasoned and baked to perfection, while the rich yet healthy mushroom gravy ties everything together. This wholesome dish is perfect for a satisfying dinner that fits your protein and calorie goals.

NUTRITION

384kcal
Protein
46.7g
Fat
9.3g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 cup Sliced Mushrooms

1/4 cup Low-Fat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1/2 cup Zucchini slices

1/2 cup Red Bell Pepper chunks

1/2 cup Broccoli florets

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, a pinch of salt, and pepper. Mix until well combined and form into small meatballs.

  • 3

    Place the meatballs on one side of the baking sheet and bake for 15-18 minutes until cooked through.

  • 4

    Meanwhile, prepare the creamy mushroom gravy. Sauté sliced mushrooms in a non-stick skillet over medium heat with a drizzle of olive oil until tender, about 5 minutes.

  • 5

    Add low-sodium chicken broth to the mushrooms and let simmer for an additional 2 minutes. Reduce heat and stir in low-fat Greek yogurt. Adjust seasoning with salt and pepper.

  • 6

    On another baking tray, toss zucchini, red bell pepper, and broccoli with a little olive oil, salt, and pepper. Roast in the oven for about 12 minutes until vegetables are tender and slightly caramelized.

  • 7

    Plate the turkey meatballs and top with a generous drizzle of creamy mushroom gravy, then add the roasted vegetables on the side. Serve immediately.