Name: Roasted Italian Meatball and Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz 99% lean ground turkey; 0.5 cup liquid egg whites; 1 cup zucchini; 0.5 cup red bell pepper; 1 tsp Italian seasoning; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nutritional yeast

Roasted Italian Meatball and Vegetable Medley

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

YOUR SOLIN GENERATED RECIPE

Roasted Italian Meatball and Vegetable Medley

Oven-roasted lean turkey meatballs and vibrant summer squash tossed in fragrant Italian herbs for a savory, protein-rich dish with a satisfying golden-brown finish.

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NUTRITION

Protein

46.0g

Fat

2.5g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

3 oz 99% lean ground turkey

0.5 cup liquid egg whites

1 cup zucchini

0.5 cup red bell pepper

1 tsp Italian seasoning

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
In a medium bowl, combine the ground turkey, nutritional yeast, and half of the Italian seasoning, garlic powder, sea salt, and black pepper.
3
Roll the turkey mixture into small, bite-sized meatballs and arrange them on one side of the prepared baking sheet.
4
Place the chopped zucchini and red bell peppers on the other side of the sheet, seasoning them evenly with the remaining dry spices.
5
Whisk the liquid egg whites in a small bowl until slightly frothy and carefully pour them over the vegetable medley to create a protein-rich bind.
6
Roast in the center of the oven for 15 to 18 minutes until the meatballs are cooked through and the egg whites are set and lightly browned.