SHEET PAN MEALS
Turkey Meatballs & Roasted Vegetables
Juicy turkey meatballs with tender, caramelized vegetables roasted on one pan for the ultimate easy dinner. Protein-packed, colorful, and full of cozy flavors, this meal works just as well for busy weeknights as it does for meal prep.
Instructions
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Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
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In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined. Form into 16 meatballs, about 1½ inches each.
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In a large bowl, toss the broccoli, carrots, sweet potato, and red onion with olive oil, salt, black pepper, garlic powder, and thyme.
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Spread the vegetables in an even layer on the prepared sheet pan.
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Roast the vegetables for 10 minutes.
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Remove the pan from the oven and nestle the meatballs among the vegetables. Return to the oven and roast for 10 to 12 minutes, or until the meatballs reach an internal temperature of 165°F and the vegetables are tender and browned at the edges.
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For extra caramelization, broil for the final 1 to 2 minutes. Watch closely so the vegetables do not burn.
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Remove from the oven, sprinkle with fresh parsley, and serve warm.
Simple tip.
Cut the vegetables into similar-sized pieces so they roast evenly. Keeping the sweet potato cubes relatively small also helps them become tender within the same cooking time as the meatballs.
Make it your own.
Swap in zucchini, bell peppers, or cauliflower depending on what you have available. You can also leave the Parmesan out of the meatballs if you prefer a dairy-free version.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
460
PROTEIN
34 g
CARBOHYDRATES
37 g
FAT
22 g
FIBER
6 g
SERVING SIZE
¼ recipe
