There’s something about the aroma of roasted meatballs wafting through the house that feels like a warm hug on a chilly evening. My last attempt at a sheet pan dinner ended in a comical disaster with half-cooked veggies and slightly charred edges—oops. But this Italian turkey meatball recipe, with its savory herbs and vibrant veggies, promises a symphony of flavors that even my picky eaters might appreciate.
Steps
- Preheat your oven to 400°F (200°C). Arrange the cauliflower, broccoli, and red bell pepper on a baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out evenly and bake for 20 minutes.
- While the vegetables are roasting, mix breadcrumbs, chicken broth, egg, fennel seeds, paprika, crushed red pepper, and the remaining salt in a large bowl. Stir until all ingredients are well combined.
- Add the ground turkey to the breadcrumb mixture and gently mix using a fork, being careful not to overwork the meat. Shape the mixture into 16 meatballs.
- After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Stir the vegetables, push them to one side, and place the meatballs on the other side, ensuring they have some space around them.
- Return the baking sheet to the oven and bake for an additional 18 to 20 minutes or until the meatballs are fully cooked. Serve the dish hot.
Ingredients
- 10 ounces cauliflower florets
- 10 ounces broccoli florets
- 1 large red bell pepper, seeds removed and cut into 2-inch pieces
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1/4 cup breadcrumbs (plain, seasoned, or gluten-free)
- 1/4 cup chicken broth
- 1 large egg
- 1 teaspoon fennel seeds
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon crushed red pepper
- 1 pound 93% lean ground turkey
Nutritional Values
Calories: 1168 kcal | Carbohydrates: 56 g | Protein: 110 g | Fat: 56 g | Saturated Fat: 14 g | Cholesterol: 522 mg | Sodium: 2354 mg | Fiber: 20 g | Sugar: 18 g
FAQ
- What makes these turkey meatballs tender and flavorful?
- The secret to tender and flavorful turkey meatballs is seasoning them like Italian sausage with fennel seeds, paprika, and red pepper. Adding chicken broth to the mixture also helps keep them light and succulent.
- Can I use different vegetables in this sheet pan dinner?
- Absolutely! While the recipe uses cauliflower, broccoli, and red bell peppers, you can substitute or add other vegetables like sweet potatoes, carrots, or zucchini based on your preference or what you have available.
- How can I ensure the meatballs remain juicy and not dry?
- To keep the meatballs juicy, avoid over-mixing the turkey meat mixture. Overworking it can make the meatballs tough instead of tender.
- Is it possible to cook the meatballs without baking them?
- Yes, the meatballs can be pan-fried in a small amount of olive oil over medium-high heat for about 15 to 18 minutes. However, since the mixture is quite moist, baking helps them maintain their shape better.
- Can this recipe be used for meal prep?
- Certainly! You can prepare the vegetables and meatballs in advance, then store them until you’re ready to bake. This makes it a convenient option for meal prepping, with quick cleanup thanks to the use of foil on the baking sheet.
Tips
- Avoid over-mixing the turkey mixture to maintain juicy and tender meatballs; overworking can lead to tough results.
- Prep vegetables and meatballs in advance to streamline meal preparation and save time on busy evenings.
- Experiment with different vegetables such as sweet potatoes, carrots, or zucchini to suit your taste preferences and use up what you have on hand.
- If you prefer a crispy exterior on the meatballs, consider pan-frying them in a small amount of olive oil, but keep in mind that baking helps maintain their shape due to the wet mixture.
Equipment
- Baking sheet (sheet pan)
- Mixing bowls
- Measuring spoons and cups
- Fork (for mixing)
- Aluminum foil (for lining the baking sheet, if preferred)
