About the Recipe
Turkey meatballs with roasted vegetables is a flavorful and nutritious dish that combines lean turkey meatballs with a medley of colorful roasted vegetables. The turkey meatballs are seasoned with herbs and spices, then baked until golden brown and juicy. Alongside, a variety of vegetables such as bell peppers, zucchini, and cherry tomatoes are roasted to perfection, bringing out their natural sweetness and adding a burst of vibrant colors to the dish. This meal is not only delicious but also packed with protein and essential nutrients, making it a satisfying and wholesome option for any occasion.
Ingredients
3/4 tsp salt
1/4 cup breadcrumbs, plain, seasoned or gluten-free
1/4 cup chicken broth
1 large egg
1/2 tsp sweet paprika
1/2 tsp crushed red pepper
1 lb 93% lean ground turkey
Vegetables of your choice: red bell peppers, zucchini, carrots
Red potatoes cut in quarters (optional)
Olive oil
Paprika
Crushed red pepper
Garlic powder
Salt
Preparation
Preheat the oven to 400F degrees.
Combine the breadcrumbs, chicken broth, egg, spices, and 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.
Season the potatoes with paprika, crushed red pepper, garlic powder and salt. Drizzle with olive oil. Mix to coat.
Put the seasoned potatoes in a stone pan (or baking sheet) and roast for about 15 minutes.
Place the meatballs on a different pan and bake until they are cooked through, 18 to 20 minutes.
Season the vegetables with paprika, crushed red pepper, garlic powder and salt. Drizzle with olive oil. Mix to coat. Add them to the pan with the potatoes and roast for about 10 min or until done.
Serve hot!!
Note: You are welcome to bake the meatballs in the same pan as the potatoes and vegetables, but be ware that the meatballs release ‘juice’ during the baking period that may wet the remaining ingredients.