Italian Turkey Meatball Sheet Pan Dinner
Italian Turkey Meatball Sheet Pan Dinner made with the most tender turkey meatballs and roasted vegetables for an easy one-pot meal.
Make the meatballs ahead of time for meal prep.
- 10 oz cauliflower florets
- 10 oz broccoli florets
- 1 ea large red bell pepper (seeded & cut into 2 inch pieces)
- 2 tsp olive oil
- 1 tsp kosher salt
- black pepper, to taste
- 1/4 c breadcrumbs (plain, seasoned or gluten-free)
- 1/4 c chicken broth
- 1 ea large egg
- 1 tsp fennel seeds
- 1/2 tsp sweet paprika
- 1/2 tsp crushed red pepper
- 1 lb 93% lean ground turkey
Preheat the oven to 400F degrees.
Put the cauliflower, broccoli and peppers onto a baking sheet and mix with the oil, 1/4 tsp salt, and pepper.
Spread into an even layer. Bake for 20 minutes.
While the vegetables are baking, combine the breadcrumbs, chicken broth, egg, spices, and remaining 3/4 tsp salt in a large bowl and mix well to combine.
Add the turkey and mix using a fork to fully combine everything, careful not to overwork. Form into 16 meatballs.
After 20 minutes, remove the pan from the oven, stir, push the vegetables to one side and put the meatballs on the other side of the pan, making sure everything has a little bit of room.
Bake until the meatballs are cooked through, 18 to 20 minutes. Serve hot.
To ensure the meatballs don’t dry out, it’s essential that you do not over-mix the turkey. If you overwork the meat mixture, the meatballs will be tough and not juicy