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Easy Sheet Pan Turkey Meatballs and Roasted Veggies

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A quick and easy one-pan dinner featuring juicy turkey meatballs and caramelized roasted vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground turkey, lean (93% lean recommended)
  • ½ cup (50g) bread crumbs, plain or seasoned (panko works great)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • ¼ cup finely chopped onion, yellow or white
  • ¼ cup grated Parmesan cheese (optional)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 2 cups (150g) broccoli florets, trimmed
  • 2 medium sweet potatoes, peeled and cubed (about 2 cups or 300g)
  • 1 medium red bell pepper, sliced
  • Optional: ½ teaspoon smoked paprika or chili flakes for veggies

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground turkey, bread crumbs, egg, minced garlic, chopped onion, Parmesan (if using), dried Italian herbs, salt, and black pepper. Mix gently until just combined.
  3. Shape the mixture into 1 ½-inch (about 4 cm) meatballs and place them evenly spaced on one side of a large rimmed baking sheet. You should get about 16 meatballs.
  4. Toss broccoli florets, cubed sweet potatoes, and sliced red bell pepper with 1 tablespoon olive oil, a pinch of salt, pepper, and optional smoked paprika or chili flakes. Spread veggies on the other side of the baking sheet in a single layer.
  5. Drizzle the remaining 1 tablespoon olive oil lightly over the meatballs.
  6. Bake for 25-30 minutes, turning meatballs and stirring veggies halfway through, until meatballs reach an internal temperature of 165°F (74°C) and veggies are tender with caramelized edges.
  7. Check for doneness: meatballs should be golden brown outside and firm but juicy inside; veggies should be fork-tender and slightly crisp on edges.
  8. Serve hot, optionally spooning pan juices over the meatballs and veggies.

Notes

Do not overmix the turkey mixture to keep meatballs tender. Use a cookie scoop or measure to keep meatballs uniform in size. If veggies cook faster, remove them early and keep warm. Rest meatballs a few minutes after baking for juicier texture. For gluten-free, substitute bread crumbs with almond flour or gluten-free breadcrumbs. Adjust seasoning after tasting, especially if using salted bread crumbs or cheese.

Nutrition

Keywords: turkey meatballs, sheet pan dinner, roasted vegetables, quick dinner, healthy meal, easy recipe, weeknight dinner

Find it online: https://lenatable.com/easy-sheet-pan-turkey-meatballs-and-roasted-veggies-perfect-dinner-recipe/