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Sheet Pan Fall Turkey Meatballs & Veggies by Katie Lee Biegel

9
Points® value
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
This recipe also works well with halved Brussels sprouts in place of the broccolini. Use whatever you have on hand!

Ingredients

Uncooked acorn squash

½ medium, seeds removed and sliced about 1/4 inch thick

Uncooked baby broccoli

1 bunch(es)

Onion

½ medium, thinly sliced

Olive oil

1 tsp(s)

Kosher salt

3 pinch(es), or to taste

Black pepper

3 pinch(es), or to taste

Uncooked 94% lean ground turkey

1 pound(s)

Onion

½ medium, grated

Garlic

1 clove(s), large, grated

Bread stuffing dry mix

⅔ cup(s)

Table salt

1 tsp(s)

Black pepper

¼ tsp(s)

Canned cranberry sauce

⅓ cup(s)

Ketchup

⅓ cup(s)

Instructions

  1. Preheat oven to 400°F. Line a sheet pan with parchment paper. Place squash, broccolini, and sliced onion on the sheet pan, drizzle with oil, toss to coat. Season generously with salt and pepper. Evenly spread out the vegetables on the pan.
  2. In a large mixing bowl, combine turkey, egg, grated onion, garlic, stuffing mix, salt and pepper. In a small bowl, mix cranberry sauce and ketchup. Add about half of the cranberry mixture to the turkey. Mix turkey until just combined (it's important not to overmix the turkey so that it does not become tough.) Shape turkey into meatballs (makes about 12) and place over the vegetables. Use a pastry brush to coat the outside of meatballs with remaining cranberry-ketchup mixture.
  3. Bake 30 minutes, until meatballs are cooked through and beginning to brown.
  4. Serving size: 3 meatballs and 1/4 of vegetables

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