YOUR SOLIN GENERATED RECIPE
Juicy Italian Herb Turkey Meatballs with Roasted Broccoli
Enjoy these succulent turkey meatballs infused with Italian herbs, bound with egg and whole wheat breadcrumbs, and lightly accented with Parmesan cheese. Paired with tender roasted broccoli drizzled in olive oil, this dish delivers robust flavors and a satisfying, well-rounded meal ideal for a nutrient-packed dinner.
INGREDIENTS
6 oz Lean Ground Turkey
1 large Egg
1/4 cup Whole Wheat Breadcrumbs
2 tbsp Parmesan Cheese
1 tsp Dried Italian Herbs
Salt & Black Pepper to taste
1 tsp Olive Oil
1 cup Broccoli
PREPARATION
Preheat your oven to 400°F.
In a large bowl, combine the lean ground turkey, egg, whole wheat breadcrumbs, Parmesan cheese, dried Italian herbs, salt, and pepper. Mix gently until all ingredients are just incorporated, being careful not to overwork the mixture.
Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Heat a non-stick skillet over medium heat. Sear the meatballs for 2-3 minutes on each side until they develop a golden crust. They do not need to be fully cooked at this stage as they will finish in the oven.
Meanwhile, toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Place both the seared meatballs and the baking sheet with broccoli into the preheated oven.
Roast for 12-15 minutes or until the meatballs are fully cooked (internal temperature reaches 165°F) and the broccoli is tender and slightly charred at the edges.
Remove from the oven, serve the meatballs alongside the roasted broccoli, and enjoy your nutrient-packed dish.