Sheet Pan Turkey Meatballs and Garlic-Parmesan Broccoli
Tender, lightly seasoned turkey meatballs baked alongside crispy garlic-parmesan broccoli on a single sheet pan for an easy, healthy 30-minute weeknight dinner.
Equipment
- Large baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Medium mixing bowl
- Measuring spoons and cups
Ingredients
Turkey Meatballs
- 1 lb ground turkey — 93% lean is recommended for the best texture
- 0.5 cup panko breadcrumbs — can substitute with regular breadcrumbs
- 2 tablespoons milk — any milk of choice
- 1 large egg — lightly beaten
- 0.25 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper — freshly cracked
Garlic-Parmesan Broccoli
- 4 cups broccoli florets — cut into bite-sized pieces
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
- 3 tablespoons grated parmesan cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Turkey Meatballs
| 1 lb | ground turkey | 93% lean is recommended for the best texture |
| 0.5 cup | panko breadcrumbs | can substitute with regular breadcrumbs |
| 2 tablespoons | milk | any milk of choice |
| 1 | large egg | lightly beaten |
| 0.25 cup | grated parmesan cheese | |
| 1 teaspoon | garlic powder | |
| 1 teaspoon | onion powder | |
| 0.75 teaspoon | kosher salt | |
| 0.25 teaspoon | black pepper | freshly cracked |
Garlic-Parmesan Broccoli
| 4 cups | broccoli florets | cut into bite-sized pieces |
| 2 tablespoons | olive oil | |
| 0.5 teaspoon | garlic powder | |
| 3 tablespoons | grated parmesan cheese | |
| 0.5 teaspoon | kosher salt | |
| 0.25 teaspoon | black pepper |
Instructions
-
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
~5 minIf using foil, spray lightly with non-stick cooking spray. -
In a medium bowl, toss the broccoli florets with olive oil, garlic powder, kosher salt, and black pepper. Spread the broccoli out onto one half of the prepared baking sheet. Sprinkle the 3 tablespoons of parmesan cheese evenly over the broccoli.
~3 minMake sure the broccoli is in a single layer so it roasts rather than steams. -
In a large mixing bowl, combine the panko breadcrumbs, milk, egg, 1/4 cup parmesan cheese, garlic powder, onion powder, salt, and pepper. Let sit for 1-2 minutes so the breadcrumbs can absorb the moisture.
~2 minThis mixture (a panade) keeps the lean turkey meatballs incredibly tender. -
Add the ground turkey to the bowl with the breadcrumb mixture. Gently mix with your hands until just combined. Do not overmix.
~3 minOvermixing ground turkey will result in tough, dense meatballs. -
Using damp hands, roll the turkey mixture into 1.5-inch meatballs (you should get about 16 meatballs). Place them evenly on the empty half of the baking sheet.
~5 minKeep a small bowl of water nearby to wet your hands; this prevents the mixture from sticking to your fingers. -
Bake in the preheated oven for 18-20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the broccoli is tender and lightly browned at the edges.
~20 minFor an extra crispy finish, broil for the last 1-2 minutes of cooking.
Tips & Storage
- To ensure even cooking, try to cut your broccoli florets to roughly the same size.
- If you want a little heat, add 1/4 teaspoon of crushed red pepper flakes to the meatball mixture.
- Serve with marinara sauce for dipping or over a bed of quinoa or pasta for a more filling meal.
- Storage: Store leftover meatballs and broccoli in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through.