Curry Turkey Meatballs and Roasted Vegetables
Servings: 4
Total Time: 1 hour
Ingredients
MEATBALLS:
1 pound ground turkey
1 large egg, lightly beaten
1 TBSP curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup panko breadcrumbs
VEGETABLES:
1 pound petite red potatoes, scrubbed
1 small head cauliflower, cut into 2-inch florets
1 large onion, peeled, quartered and separated
1 red bell pepper, seeded, stemmed and cut into 2-inch pieces
2 TBSP olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Directions
1. Preheat the oven to 425°F.
2. Mix the ground turkey, egg, curry, salt, pepper, and breadcrumbs in a large bowl. Using your hands form balls about 2-inches in diameter (you should end up with about 12 meatballs). Place the meatballs on a plate and refrigerate until ready to use.
3. Add the vegetables, oil, garlic, salt, and pepper to a large bowl and stir to coat the vegetables evenly. Spread the vegetables on a rimmed sheet pan and bake in the preheated oven for 30 minutes, flipping the vegetables over halfway through.
4. Take the veggies out of the oven and nestle in the meatballs. Place the pan back in the oven and bake 12 to 14 more minutes or until the meatballs are cooked through and veggies are tender.
2. Mix the ground turkey, egg, curry, salt, pepper, and breadcrumbs in a large bowl. Using your hands form balls about 2-inches in diameter (you should end up with about 12 meatballs). Place the meatballs on a plate and refrigerate until ready to use.
3. Add the vegetables, oil, garlic, salt, and pepper to a large bowl and stir to coat the vegetables evenly. Spread the vegetables on a rimmed sheet pan and bake in the preheated oven for 30 minutes, flipping the vegetables over halfway through.
4. Take the veggies out of the oven and nestle in the meatballs. Place the pan back in the oven and bake 12 to 14 more minutes or until the meatballs are cooked through and veggies are tender.
