Sheet Pan Turkey Meatballs with Roasted Sweet Potatoes

Preheat your oven to 400°F (204°C) and line two large baking sheet pans with parchment paper.

Wash and peel 3.5 lb of raw sweet potatoes, then dice them into 1/2-inch cubes. Wash 1.2 lb of raw broccoli and chop into bite-sized florets, discarding the tough lower stems.

Place the diced sweet potatoes on the first sheet pan. Drizzle with 1.5 tbsp of olive oil and season with 1/2 tsp of salt and 1/4 tsp of black pepper. Toss to coat evenly and spread them out in a single layer.

In a large bowl, combine 2 lb of raw ground turkey, 2 raw eggs, 3/4 cup of panko breadcrumbs, 1/4 cup of grated parmesan cheese, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tbsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper. Gently mix with your hands until just combined, taking care not to overwork the meat.

Shape the turkey mixture into 24 to 28 small, even meatballs (about 1.5 inches in diameter). Place them on the second sheet pan, leaving space between each meatball.

Place the sheet pan with the sweet potatoes in the oven and roast for 10 minutes.

While the potatoes roast, toss the broccoli florets with 1 tbsp of olive oil, 1/4 tsp of salt, and 1/4 tsp of black pepper. After the sweet potatoes have roasted for 10 minutes, remove the pan from the oven, stir the potatoes, and scatter the broccoli florets evenly around them.

Return the vegetable sheet pan to the oven alongside the sheet pan of turkey meatballs. Roast both pans for 20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.

Remove both pans from the oven and let rest for 5 minutes. Set aside 0.5 lb of the cooked meatballs (about 6 to 8 meatballs) and a small portion of the roasted vegetables in an airtight container; store in the refrigerator to use for the kids' school lunch on Day 3.

Serve the remaining meatballs, sweet potatoes, and broccoli warm. For the 2-year-old, slice the soft meatballs and tender sweet potatoes into tiny, age-appropriate pieces, and finely chop the broccoli florets.