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Baked Turkey Meatballs with Roasted Vegetables

Baked Turkey Meatballs with Roasted Vegetables

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
320
Chef's Note

For extra flavor, try adding 2 tablespoons of grated Parmesan cheese to the meatball mixture. If you're short on time, you can prepare the meatballs a day ahead and refrigerate them until ready to bake. Just add an extra 2-3 minutes to the cooking time if baking from cold.

Tags
healthy
low-fat
turkey
meatballs
roasted vegetables
dinner
weeknight
high-protein
baked
Ingredients

  • 1 pound ground turkey

  • 1/3 cup breadcrumbs

  • 1 large egg

  • 2 cloves, minced garlic

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 medium, diced zucchini

  • 2 medium, diced bell peppers

  • 1 medium, diced red onion

  • 1 cup, halved cherry tomatoes

  • 2 tablespoons, divided olive oil

  • 1 teaspoon Italian seasoning

  • 2 tablespoons, chopped (for garnish) parsley

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.

  • 2

    In a large bowl, combine 1 pound of ground turkey, 1/3 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix.

  • 3

    Form the turkey mixture into 16 evenly sized meatballs (about 1.5 inches in diameter) and place them on one of the prepared baking sheets.

  • 4

    In another large bowl, toss 1 diced zucchini, 2 diced bell peppers, 1 diced red onion, and 1 cup halved cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on the second baking sheet in a single layer.

  • 6

    Brush the meatballs with the remaining 1 tablespoon of olive oil.

  • 7

    Place both baking sheets in the oven. Bake the meatballs for 20-25 minutes until cooked through (internal temperature of 165°F/74°C).

  • 8

    Bake the vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 9

    Serve the meatballs with the roasted vegetables and garnish with 2 tablespoons of chopped fresh parsley.

Nutrition Information (per serving)
320
Calories
28g
Protein
18g
Carbs
15g
Fat
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