Skip to main content

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

oct 2 blog

Yields 4 Servings 

Ingredients: 

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 

Directions: 

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: https://www.skinnytaste.com/italian-turkey-meatball-sheet-pan-dinner/#recipe 

You Might Also Enjoy...

Roasted Sweet Potatoes

Recipe of the Week 11/20: Roasted Sweet Potatoes

Ingredients: Olive oil spray 4 medium sweet potatoes 4 teaspoons olive oil 1 teaspoon garlic powder 3/4 teaspoon sweet paprika 3/4 teaspoon dried rosemary, or Italian seasoning 1/2 teaspoon kosher salt, and black pepper, to taste
Herb Roasted Turkey

Recipe of the Week 11/13: Herb Roasted Turkey

Ingredients: 1 10- to 12-pound turkey ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano divided 2 tablespoons butter (melted) 1 teaspoon salt 1 teaspoon freshly ground pepper Onion, apple, lemon and/or orange,
Crockpot Pork Tenderloin

Recipe of the Week 10/30: Crockpot Pork Tenderloin

Ingredients: 2 lbs Pork tenderloin (I used 2, 1 pound each) 1/2 tsp Sea salt 1/2 tsp Black pepper 1 tbsp Olive oil 2 cups Chicken broth, reduced sodium 3 tbsp Coconut aminos 1 tbsp Honey (I used sugar-free honey) 1/2 tbsp Apple cider vinegar