Italian Turkey Meatball Sheet Pan Dinner with the tenderest turkey meatballs and roasted vegetables for an easy one-pot meal.
Italian Turkey Meatball Pan Dinner
Like Italian sausage, these turkey meatballs are flavored with fennel seeds, paprika and red pepper. They’re incredibly light and tender – the top adds chicken broth to the meat. I roasted them with cauliflower, broccoli, and red pepper, but you can use whatever you have on hand. Also perfect for preparing meals! For a healthier sheet pan dinner, try my shrimp and andouille sheet pan dinner, sheet pan meatloaf and broccoli, and sheet pan balsamic herb chicken and vegetables.
Who said you just have to eat meatballs with sauce and spaghetti? I mean you can, but they taste great on their own too!
To make sure the meatballs don’t dry out, it’s important that you don’t over-mix the turkey. If you overwork the meat mixture, the meatballs will be tough, not juicy.
How To Make Prep Sheet Pan Dinners
Sheet Pan Meatballs and Vegetables are super easy to prepare when you don’t have a lot of time, and it’s perfect for meal prep. Just cut all the vegetables and prepare the meatballs the day before. Then come over to dinner, line a baking sheet with foil and follow the baking instructions. The best thing about pan meals is that cleaning is very quick – just throw away the foil and you’re done!
Variations:
- Use any combination of vegetables. Sweet potatoes, carrots, and zucchini would also be good choices.
- This dish is great on its own, or you can add a sauce and serve over pasta if you prefer.
- The meatballs can also be fried in 1 teaspoon of olive oil over medium heat for about 15 to 18 minutes until cooked. The mixture is quite wet, however, so they can bake better to keep their plump shape.
More Meatball Recipes You’ll Love:
Italian Turkey Meatball Pan Dinner
Preparation time: 5 min
Cooking time: 40 min
Total time: 45 min
Italian Turkey Meatball Sheet Pan Dinner with the tenderest turkey meatballs and roasted vegetables for an easy one-pot meal.
- 10 Ounces Cauliflower flowers
- 10 Ounces Broccoli florets
- 1 big red pepper, Seeds removed and cut into 2 inch pieces
- 2 TL olive oil
- 1 TL kosher salt
- Black pepper, taste
- 1/4 Cup Breadcrumbs, simple, flavored or gluten-free
- 1/4 Cup chicken soup
- 1 big egg
- 1 TL Fennel seeds
- 1/2 TL sweet peppers
- 1/2 TL crushed red pepper
- 1 lb 93% lean turkey
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Preheat the oven to 400F degrees.
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Place the cauliflower, broccoli and peppers on a baking sheet and mix with the oil, 1/4 teaspoon salt and pepper.
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Spread in an even layer. Bake for 20 minutes.
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While the vegetables are baking, mix the breadcrumbs, chicken broth, egg, spices, and remaining 3/4 teaspoon salt in a large bowl and mix well.
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Add the turkey and mix with a fork to combine everything completely. Be careful not to overwork. Shape into 16 meatballs.
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After 20 minutes, remove the pan from the oven, stir, move the vegetables aside, and place the meatballs on the other side of the pan. Make sure that everything has some space.
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Bake for 18 to 20 minutes, until the meatballs are cooked through. Serve hot.
Portion: 4thMeatballs, 1 heaping cup of vegetables, Calories: 263kcal, Carbohydrates: 14thG, Protein: 26.5G, Fat: 11.5G, Saturated fatty acids: 3G, Cholesterol: 126.5mg, Sodium: 588.5mg, Fiber: 5G, Sugar: 2.5G
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Keywords: simple recipes, tin dinners, turkey meatballs
Posted April 12, 2021 by Gina
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