Meatball Sheet Pan Dinner
Turkey meatballs made with oat flour instead of breadcrumbs for added fiber and pre-cut or frozen veggies for the ultimate convenience factor.
Equipment
- 2 sheet pans
- 2 large bowls
Ingredients
- 1 lb ground turkey lean
- 2 eggs
- 1 tsp kosher salt
- 1 cup oat flour
- A few pinches black pepper
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
Veggies
- 10 oz. grape tomatoes whole
- 2 cups carrot chips
- 1 cup sweet potato cut into 1/8th wedges
- 2 cups riced cauliflower frozen
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tsp garlic powder
- salt and pepper to taste
Dressing
- 2 tbsp hummus
- water
- lemon juice
Instructions
- Combine all the ingredients for the turkey meatballs in a large bowl. Using your hands, mash together until the mixture is uniform throughout. Do not overmix.
- Lay foil over baking sheet #1 and spray with cooking spray. Then, form 16 equally sized meatballs with hands and place onto tray.
- Place the tray of meatballs in the freezer for about 15 minutes.
- While the meatballs are chilling, preheat the oven to 425° F.
- Combine all veggie ingredients in one large bowl. Ensure that olive oil, tahini, and spices evenly coat all the veggies.
- Lay foil over baking sheet #2 and spray with cooking spray. Dump the bowl of veggies onto tray and spread out, ensuring one even layer.
- Take the meatball tray out of the freezer. Once oven is preheated, put both pans into the oven.
- Cook for approximately 40 minutes, until veggies are soft and meatballs are cooked all the way through. At minute 20, bring the top rack pan to the bottom rack, and the bottom rack pan to the top rack.
- Let cool for several minutes. While cooling, put hummus in a small dish. Combine with a small amount of water and/or lemon juice to thin into a dressing consistency.
- Plate each serving with a handful of greens (optional) and drizzle hummus dressing over the meatballs and veggies.