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Recipe of the Week 10/2: Pan Italian Meatballs and Vegetables

oct 2 blog

Yields 4 Servings 


1 lb. 93% Lean ground turkey 

10 ounces cauliflower florets 

10 ounces broccoli florets 

1 large red bell pepper, seeds removed and cut into 2 inch pieces 

2 tsp olive oil 

1 tsp kosher salt 

Black pepper, to taste 

1/4 cup breadcrumbs, plain, seasoned or gluten-free 

1/4 cup chicken broth 

1 large egg 

1 tsp fennel seeds 

1/2 tsp sweet paprika 

1/2 tsp crushed red pepper 


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. 

Meal Plan Check Boxes: 

4 Proteins 

2 Fats 

2 Vegetables 

Nutritional Facts: 4 meatballs, 1 cup veggies, Calories: 292, Carbohydrates: 14 g, Protein: 27.5 g, Fat: 14 g 

Adapted From: 

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