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Turkey Meatballs and Roasted Root Vegetables Sheet Pan Dinner Recipe

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4.4 from 5 reviews

This Turkey Meatballs & Root Vegetables Sheet Pan Dinner is a wholesome and flavorful meal featuring tender turkey meatballs baked alongside perfectly caramelized parsnips, carrots, and red potatoes. A zesty cottage cheese and lemon sauce adds a creamy, tangy finish, making this dish both nutritious and satisfying, all prepared easily on a single sheet pan.

Ingredients

Vegetables

  • 12 ounces parsnips, peeled and cut into ¼-inch cubes
  • 12 ounces carrots, peeled and cut into ¼-inch slices
  • 16 ounces red potatoes, cut into ½-inch cubes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper

Meatballs

  • 16 ounces lean ground turkey (93/7)
  • ¼ cup minced fresh parsley
  • ⅓ cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest (from 1 large lemon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper

Sauce

  • 1 cup small curd cottage cheese
  • 2 tablespoons extra virgin olive oil (good quality olive oil works best)
  • 2 tablespoons lemon juice (from the lemon used for zest)
  • 2 tablespoons minced fresh parsley
  • 2 cloves garlic, roughly chopped
  • ¼ teaspoon coarse ground black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large rimmed sheet pan, about 18 x 13 inches, by spraying or rubbing it with olive oil to prevent sticking.
  2. Prep Vegetables: Toss the peeled and chopped parsnips, carrots, and red potatoes with 2 tablespoons of extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon coarse ground black pepper until evenly coated. Spread them in a single layer on the prepared sheet pan.
  3. Roast Vegetables: Place the sheet pan in the oven and roast the vegetables for 20 minutes to begin softening and caramelizing them.
  4. Make Meatballs: While the vegetables roast, combine the ground turkey, minced parsley, panko breadcrumbs, lightly beaten egg, minced garlic, lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a medium bowl. Mix gently until just combined, avoiding overmixing to keep meatballs tender.
  5. Shape Meatballs: Form the turkey mixture into 16 evenly sized meatballs, approximately 2 tablespoons of mixture each.
  6. Add Meatballs to Pan: Remove the sheet pan from the oven once the vegetables have roasted 20 minutes. Stir the vegetables gently to flip them for even roasting. Nestle the meatballs among the vegetables on the sheet pan.
  7. Roast Meatballs and Vegetables: Return the pan to the oven and continue baking for another 20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  8. Make Sauce: While the meatballs and vegetables finish roasting, prepare the sauce. In a mini food processor, blend the cottage cheese, 2 tablespoons olive oil, lemon juice, minced parsley, roughly chopped garlic, and ¼ teaspoon black pepper until smooth, scraping down the sides as needed.
  9. Serve: To serve, spread a spoonful of the creamy lemon-cottage cheese sauce on each plate. Arrange the roasted meatballs and vegetables on top, and garnish with additional fresh parsley if desired for a fresh, vibrant finish.

Notes

  • For the best flavor, use fresh lemon zest and juice from the same lemon for the meatballs and sauce.
  • You can substitute panko with gluten-free breadcrumbs to make this recipe gluten free.
  • If you do not have a food processor, blend the sauce ingredients thoroughly with an immersion blender or whisk vigorously for a similar creamy texture.
  • Check meatballs with a meat thermometer to avoid overcooking and drying them out.
  • Leftover sauce can be stored in the refrigerator for up to 2 days and makes a great dip for vegetables.

Find it online: https://cookedbygrace.com/turkey-meatballs-and-roasted-root-vegetables-sheet-pan-dinner-recipe/