Lemon-Herb Baked Meatballs with Roasted Vegetables

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

Lemon-Herb Baked Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Meatballs with Roasted Vegetables

Enjoy a bright and flavorful dish featuring tender lemon-herb baked meatballs paired with a medley of roasted zucchini and red bell pepper. The savory meatballs, enhanced with fresh lemon zest and aromatic herbs, offer a delightful contrast to the lightly caramelized vegetables, making this dish a perfect balanced meal any time of day.

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NUTRITION

327kcal
Protein
33.9g
Fat
14.6g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

0.25 cup Whole Wheat Breadcrumbs

1 cup chopped Zucchini

1 cup chopped Red Bell Pepper

1 tsp Olive Oil

1/2 Lemon (zest and juice)

2 tbsp Fresh Parsley, chopped

0.5 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, lemon zest and juice from 1/2 lemon, chopped fresh parsley, garlic powder, salt, and pepper.

  • 3

    Mix the ingredients thoroughly and form them into evenly sized meatballs.

  • 4

    Place the meatballs on a lightly greased or parchment-lined baking sheet.

  • 5

    In another bowl, toss the chopped zucchini and red bell pepper with 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Bake the meatballs and vegetables in the preheated oven. Roast the vegetables for about 20 minutes, stirring halfway through, and bake the meatballs for 15-18 minutes or until they are cooked through.

  • 8

    Once done, serve the meatballs alongside the roasted vegetables, and enjoy the burst of lemon-herb flavors.

Lemon-Herb Baked Meatballs with Roasted Vegetables

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

Lemon-Herb Baked Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Meatballs with Roasted Vegetables

Enjoy a bright and flavorful dish featuring tender lemon-herb baked meatballs paired with a medley of roasted zucchini and red bell pepper. The savory meatballs, enhanced with fresh lemon zest and aromatic herbs, offer a delightful contrast to the lightly caramelized vegetables, making this dish a perfect balanced meal any time of day.

NUTRITION

327kcal
Protein
33.9g
Fat
14.6g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Egg White

0.25 cup Whole Wheat Breadcrumbs

1 cup chopped Zucchini

1 cup chopped Red Bell Pepper

1 tsp Olive Oil

1/2 Lemon (zest and juice)

2 tbsp Fresh Parsley, chopped

0.5 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, lemon zest and juice from 1/2 lemon, chopped fresh parsley, garlic powder, salt, and pepper.

  • 3

    Mix the ingredients thoroughly and form them into evenly sized meatballs.

  • 4

    Place the meatballs on a lightly greased or parchment-lined baking sheet.

  • 5

    In another bowl, toss the chopped zucchini and red bell pepper with 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Bake the meatballs and vegetables in the preheated oven. Roast the vegetables for about 20 minutes, stirring halfway through, and bake the meatballs for 15-18 minutes or until they are cooked through.

  • 8

    Once done, serve the meatballs alongside the roasted vegetables, and enjoy the burst of lemon-herb flavors.