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Sheetpan Turkey Meatballs and Veggies

Juicy meatballs and colorful vegetables all bake together for a simple dinner.
Sheetpan Turkey Meatballs and Veggies

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Servings: 4
Total Time: 30 minutes
Recipe by: Rae


1 lb ground turkey or raw ground turkey sausage
2 eggs, beaten
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp granulated garlic
1 tsp parsley
1 cup panko breadcrumbs
1 lb broccoli, cut into 2 inch pieces
1 yellow pepper, cut into 2 inch pieces
8 oz cherry or grape tomatoes, whole
2 cups carrots, cut into 2 inch pieces
1 lb Yukon gold, cut into 1/8th wedges
2-3 TBSP olive oil
1 TBSP garlic, minced
1 tsp parsley
1/2 tsp basil
1/2 tsp oregano


Meatball Instructions:

1. Mix together all the meatball ingredients.

2. Form 30 balls about 3/4 of an ounce each from the mixture and set on to the baking sheet and place in freezer for 15 minutes.

Sheet-pan meal instructions:
1. Heat oven to 425 degrees and prepare 2 baking sheets with a piece of parchment paper on each.

2. Place all the ingredients except the meatballs in a large bowl and toss together.

3. Add the slightly frozen raw meatballs and toss again.

4. Spread in a single layer on the two baking sheets.

5. Bake at 425 for 40 minutes, rotating halfway through.

6. Serve

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Sheetpan Turkey Meatballs and Veggies

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