Turkey Meatballs with Vegetables
Juicy Italian turkey meatballs with roasted broccoli and sweet potatoes. A balanced, protein-packed meal that reheats beautifully.
Instructions
Preheat oven to 400°F. Line two sheet pans with parchment paper.
Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on one sheet pan.
Mix turkey, breadcrumbs, egg, parmesan, Italian seasoning, garlic, 0.5 tsp salt, and pepper in a large bowl.
💡Pro tip: Don't overmix - it makes meatballs tough.
Form into 20 meatballs (about 2 tbsp each). Place on second sheet pan.
Put both pans in oven. Roast sweet potatoes for 30 minutes, meatballs for 20 minutes.
Toss broccoli with remaining olive oil. Add to sweet potato pan for last 15 minutes.
Divide meatballs (4 per container) and vegetables among 5 containers. Store marinara separately.
🎯Pro Tips for Success
- 1Use an ice cream scoop for uniform meatballs
- 2Freeze extra meatballs for up to 3 months
- 3Swap broccoli for green beans or asparagus
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