Baked Lean Pork and Veal Meatballs with Crispy Roasted Vegetables

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

Baked Lean Pork and Veal Meatballs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Lean Pork and Veal Meatballs with Crispy Roasted Vegetables

Savor these delicate, baked meatballs made from a blend of lean pork and veal, lightly seasoned with herbs and spices, paired with a colorful medley of crispy roasted vegetables. This dish delivers a satisfying balance of protein and fresh flavors, perfect for any meal of the day.

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NUTRITION

590kcal
Protein
59.4g
Fat
24g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Pork

3 ounces Lean Veal

1 Egg

2 tablespoons Whole Wheat Breadcrumbs

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Zucchini

2 teaspoons Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the lean pork and veal. Finely chop the rosemary and thyme and add them along with the egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix until just combined; avoid overmixing for tender meatballs.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

  • 4

    In another bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a separate baking sheet.

  • 6

    Bake the meatballs and vegetables in the preheated oven. Roast the vegetables for about 20-25 minutes until they are crispy at the edges, while the meatballs bake for 18-22 minutes until cooked through.

  • 7

    Remove from the oven and let the meatballs rest for a few minutes before serving alongside the roasted vegetables.

Baked Lean Pork and Veal Meatballs with Crispy Roasted Vegetables

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

Baked Lean Pork and Veal Meatballs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Lean Pork and Veal Meatballs with Crispy Roasted Vegetables

Savor these delicate, baked meatballs made from a blend of lean pork and veal, lightly seasoned with herbs and spices, paired with a colorful medley of crispy roasted vegetables. This dish delivers a satisfying balance of protein and fresh flavors, perfect for any meal of the day.

NUTRITION

590kcal
Protein
59.4g
Fat
24g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Pork

3 ounces Lean Veal

1 Egg

2 tablespoons Whole Wheat Breadcrumbs

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Zucchini

2 teaspoons Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the lean pork and veal. Finely chop the rosemary and thyme and add them along with the egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix until just combined; avoid overmixing for tender meatballs.

  • 3

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

  • 4

    In another bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a separate baking sheet.

  • 6

    Bake the meatballs and vegetables in the preheated oven. Roast the vegetables for about 20-25 minutes until they are crispy at the edges, while the meatballs bake for 18-22 minutes until cooked through.

  • 7

    Remove from the oven and let the meatballs rest for a few minutes before serving alongside the roasted vegetables.