Ingredients:

  • 1 lb (450g) ground turkey (93% lean)
  • ½ cup (50g) Panko breadcrumbs
  • 1 large egg, beaten
  • ⅓ cup (30g) grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 medium potatoes, diced into ½ inch (1.3cm) cubes
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped into 1 inch (2.5cm) pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the diced potatoes with 1 tbsp (15ml) of olive oil, half the garlic powder, salt, and pepper.
  3. Spread the potatoes on one half of the sheet pan and roast for 12–15 minutes.
  4. In a medium bowl, combine the beaten egg, Parmesan, minced garlic, parsley, oregano, salt, and pepper; stir until a paste forms.
  5. Gently fold the ground turkey and Panko breadcrumbs into the paste until just combined, avoiding overworking the meat.
  6. Shape the mixture into 16 uniform balls, roughly 1.5 inches in diameter.
  7. Remove the pan from the oven and move the pre-roasted potatoes to one side.
  8. Add the zucchini and bell peppers to the empty space, drizzle with the remaining olive oil and seasoning.
  9. Place the turkey meatballs on the pan and roast for an additional 15–20 minutes until the meatballs are cooked through and vegetables are tender.