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Sheet Pan Mediterranean Meatball Bowls with Roasted Vegetables
Sheet Pan Mediterranean Meatball Bowls with juicy turkey meatballs, roasted sweet potatoes, cauliflower, broccoli, creamy hummus, and pickled red onions. A high-protein, high-fiber dinner perfect for meal prep.
Ingredients
- 10 ounces cauliflower florets
- 10 ounces broccoli florets
- 12 ounces sweet potatoes (peeled and cut into ½ inch pieces)
- 4 teaspoons olive oil
- 1 ½ teaspoons kosher salt
- black pepper (to taste)
- ⅓ cup panko breadcrumbs (plain, or gluten-free)
- 2 tablespoons chicken bone broth ( or water)
- 1 large egg
- ¼ cup parsley (chopped)
- 1 teaspoons cumin
- ½ teaspoons sweet paprika
- ½ teaspoons garlic powder
- 1 lb 93% lean ground turkey
- ½ cup hummus (I love supremely spicy for heat or roasted pepper hummus)
- 2 ounces feta cheese (crumbled)
- fresh dill (optional for topping)
- 1 lemon (cut into wedges)
Quick Pickled Red Onions
- ½ small red onion (thinly sliced)
- ¼ cup red wine vinegar
- 3 tablespoons water
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 400F. Adjust the 2 center racks.
- Spray a large sheet pan with oil, add sweet potatoes, drizzle with 1 teaspoon oil and season with ¼ teaspoon salt, using your hands to coat well and spread out. Roast 10 minutes.
- Meanwhile in a large bowl, combine the cauliflower and broccoli with 1 tablespoon of olive oil, ¼ teaspoon salt, and toss well to coat evenly.
- Combine the panko, chicken broth, egg, parsley, spices, and remaining 1 teaspoon salt in a large bowl and mix well to combine.
- Add the turkey and mix using a fork to fully combine everything, careful not to overwork. Using wet hands, form into 12 meatballs and place on a smaller sheet pan, lined with foil.
- Remove the pan from the oven, stir, then push the sweet potatoes to one side, add the remaining vegetables on the other side of the pan, making sure everything has a little bit of room. Place them back into the oven along with the meatballs.
- Bake until the meatballs are cooked through, and the vegetables are tender, about 20 to 25 minutes. Remove the vegetables and broil the meatballs on high 2 to 3 minutes, until the top is browned. Sprinkle the veggies with a pinch of salt.
- While they bake, toss the sliced onion with the vinegar, water and salt in a small bowl. Let sit at room temperature for at least 10 minutes, stirring once or twice, until softened and lightly pickled. Then drain.
- To serve, divide the meatballs and vegetables among 4 bowls, top veggies with pickled onions and feta, add 2 tablespoons hummus to the bowl, and finish with fresh dill and fresh lemon juice.
Nutrition
Serving: 3meatballs, 1 ½ cups vegetables, Calories: 489.5kcal, Carbohydrates: 37g, Protein: 33.5g, Fat: 24.5g, Saturated Fat: 6.5g, Cholesterol: 140.5mg, Sodium: 974mg, Fiber: 7.5g, Sugar: 7g
- WW Points: 3