Free Form Turkey Meatballs with Roasted Vegetables
Here's a sheet pan dinner that's full of tangy flavours, simplified even further from the original recipe found on Epicurious. Throw small chunks of ground turkey or chicken on the pan, or roll the meat into balls. The meat doesn't have much fat content, so there's no grease as it bakes alongside the vegetables. Change up the vegetables for a different dinner each time.
Use two baking pans if you're using a lot of vegetables to avoid crowding the ingredients. For eaters who don't like seasonings, simply use salt and pepper, Do whatever will make everyone nourished and content.
Time: 10 minutes prep, 25 minutes baking
Servings: 4
Ingredients
1 1/2 - 2 lb. vegetables, scrubbed and chopped according to your preference
(Suggested vegetables - carrots, parsnips, onions, potatoes, sweet potatoes, cauliflower, broccoli)
1/2 teaspoon. crushed red pepper flakes
5 tablespoons or more olive oil, divided, plus more for drizzling
2 1/4 teaspoons kosher salt, divided
1 lb. ground turkey or ground chicken
1/3 -1/2 onion, finely chopped, OR 1-2 shallots OR 6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 tablespoons plain breadcrumbs
3 teaspoons. finely grated lemon zest
2 teaspoons garam masala
Yogurt Sauce (optional)
1 cup plain Greek-style yogurt, preferably full-fat
2 tablespoons fresh lemon juice, plus more for serving
1 clove garlic, minced (optional)
Flaky sea salt
Method
Preheat an oven to 425°F.
Coat 1-2 rimmed baking pans with 3 tablespoons or more olive oil. Toss the carrots, red pepper flakes, 2 tablespoon oil, and 1/2 teaspoon kosher salt spread over the baking sheets.
If desired, sauté the chopped onions in olive oil in a pan on medium-high heat. OR use them fresh.
Mix the ground turkey, onions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoon oil, and 1 1'/2 teaspoon kosher salt in a large bowl until just combined.
Using your hands, scatter chicken mixture in small mounds (about 2") among the vegetables on the baking sheets.
Roast on lower rack, tossing once halfway through, until the vegetables are nicely browned and fork-tender, 20–25 minutes.
If using, make the yogurt sauce. Whisk the yogurt, 2 tablespoons lemon juice, garlic (if using) and remaining 1/4 teaspoon kosher salt in a small bowl.
Either serve the sauce in a bowl beside the meat and vegetables or spoon the sauce over a platter or divide among plates, swooshing with the back of a spoon. If desired, sprinkle the yogurt sauce with flaky sea salt and drizzle more oil.
Here's a sheet pan dinner that's full of tangy flavours, simplified even further from the original recipe found on Epicurious. Throw small chunks of ground turkey or chicken on the pan, or roll the meat into balls. The meat doesn't have much fat content, so there's no grease as it bakes alongside the vegetables. Change up the vegetables for a different dinner each time.
Use two baking pans if you're using a lot of vegetables to avoid crowding the ingredients. For eaters who don't like seasonings, simply use salt and pepper, Do whatever will make everyone nourished and content.
Time: 10 minutes prep, 25 minutes baking
Servings: 4
Ingredients
1 1/2 - 2 lb. vegetables, scrubbed and chopped according to your preference
(Suggested vegetables - carrots, parsnips, onions, potatoes, sweet potatoes, cauliflower, broccoli)
1/2 teaspoon. crushed red pepper flakes
5 tablespoons or more olive oil, divided, plus more for drizzling
2 1/4 teaspoons kosher salt, divided
1 lb. ground turkey or ground chicken
1/3 -1/2 onion, finely chopped, OR 1-2 shallots OR 6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 tablespoons plain breadcrumbs
3 teaspoons. finely grated lemon zest
2 teaspoons garam masala
Yogurt Sauce (optional)
1 cup plain Greek-style yogurt, preferably full-fat
2 tablespoons fresh lemon juice, plus more for serving
1 clove garlic, minced (optional)
Flaky sea salt
Method
Preheat an oven to 425°F.
Coat 1-2 rimmed baking pans with 3 tablespoons or more olive oil. Toss the carrots, red pepper flakes, 2 tablespoon oil, and 1/2 teaspoon kosher salt spread over the baking sheets.
If desired, sauté the chopped onions in olive oil in a pan on medium-high heat. OR use them fresh.
Mix the ground turkey, onions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoon oil, and 1 1'/2 teaspoon kosher salt in a large bowl until just combined.
Using your hands, scatter chicken mixture in small mounds (about 2") among the vegetables on the baking sheets.
Roast on lower rack, tossing once halfway through, until the vegetables are nicely browned and fork-tender, 20–25 minutes.
If using, make the yogurt sauce. Whisk the yogurt, 2 tablespoons lemon juice, garlic (if using) and remaining 1/4 teaspoon kosher salt in a small bowl.
Either serve the sauce in a bowl beside the meat and vegetables or spoon the sauce over a platter or divide among plates, swooshing with the back of a spoon. If desired, sprinkle the yogurt sauce with flaky sea salt and drizzle more oil.