Sheet Pan Mediterranean Turkey Meatball Bowls with Roasted Vegetables Recipe
This Sheet Pan Mediterranean Meatball Bowl with Roasted Vegetables offers a wholesome, flavorful meal with tender turkey meatballs seasoned with Mediterranean spices, paired with perfectly roasted broccoli, cauliflower, and sweet potatoes. Topped with tangy feta, pickled red onions, and creamy hummus, this recipe is a nutritious one-pan dinner that’s easy to prepare and bursting with vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Vegetables
- 10 ounces cauliflower florets
- 10 ounces broccoli florets
- 12 ounces sweet potatoes, peeled and cut into ½ inch pieces
- ½ small red onion, thinly sliced
- 1 lemon, cut into wedges
Meatballs
- ⅓ cup panko breadcrumbs (plain or gluten-free)
- 2 tablespoons chicken bone broth or water
- 1 large egg
- ¼ cup parsley, chopped
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- 1 lb 93% lean ground turkey
Seasonings and Oils
- 4 teaspoons olive oil
- 1 ½ teaspoons kosher salt, divided
- Black pepper, to taste
- ¼ teaspoon kosher salt (for pickling onions)
Toppings
- ½ cup hummus (supremely spicy or roasted pepper recommended)
- 2 ounces feta cheese, crumbled
- Fresh dill, optional
- ¼ cup red wine vinegar
- 3 tablespoons water
Instructions
- Preheat oven: Preheat your oven to 400°F and adjust to position two center racks for roasting.
- Prep sweet potatoes: Lightly oil a large sheet pan and add the sweet potatoes. Drizzle with 1 teaspoon olive oil and sprinkle with ¼ teaspoon kosher salt. Toss by hand to coat evenly and spread them out on one side of the pan. Roast for 10 minutes.
- Prepare other vegetables: While the sweet potatoes roast, toss cauliflower and broccoli florets in a large bowl with 1 tablespoon olive oil and ¼ teaspoon kosher salt until well coated.
- Make meatball mixture: In a large bowl, combine panko breadcrumbs, chicken bone broth (or water), egg, chopped parsley, cumin, paprika, garlic powder, and remaining 1 teaspoon kosher salt. Mix these ingredients thoroughly.
- Add turkey and form meatballs: Add the ground turkey to the breadcrumb mixture. Use a fork to combine gently without overworking the meat. Wet your hands and shape into 12 evenly sized meatballs, then place them on a smaller foil-lined sheet pan.
- Add vegetables to the pan: Remove the pan with sweet potatoes from the oven. Stir the sweet potatoes, push them to one side, then spread the broccoli and cauliflower on the other side, leaving room between pieces. Return the large sheet pan and the smaller pan with meatballs to the oven.
- Roast meatballs and vegetables: Bake for 20 to 25 minutes until meatballs are cooked through and vegetables are tender. Remove vegetables from oven. Broil meatballs on high for 2 to 3 minutes to brown the tops. Season vegetables lightly with a pinch of salt.
- Pickle onions: While baking, mix sliced red onions with red wine vinegar, water, and ¼ teaspoon kosher salt in a small bowl. Let sit at room temperature for at least 10 minutes, stirring occasionally, until the onions soften and become lightly pickled. Drain before serving.
- Assemble bowls: Divide roasted vegetables and meatballs among four bowls. Top roasted vegetables with pickled onions and crumbled feta. Add 2 tablespoons of hummus per bowl, garnish with fresh dill if desired, and squeeze fresh lemon juice over everything before serving.
Notes
- Use gluten-free panko breadcrumbs to make this recipe gluten-free if desired.
- Substitute chicken bone broth with water for a lighter option.
- To speed up prep, chop vegetables the night before.
- Do not overmix the turkey mixture to keep meatballs tender and juicy.
- Adjust spice level by choosing your favorite hummus variant, such as supremely spicy or roasted pepper.
- Fresh dill is optional but adds a lovely herbal note to the finished dish.
