Turkey Pesto Meatball Sheet Pan Dinner

Ingredients:

1 pound ground turkey

2 heaping tablespoons VegetaBall’s Pesto

Coarse salt

2 medium red bell peppers, seeded and diced

12 ounces broccoli florets (about 4 cups)

2 tablespoons extra-virgin olive oil, plus more for drizzling

Fresh basil, for garnish

1 lemon

Freshly grated parmesan, for garnish

6 ounces thin spaghetti


Directions:

  1. Preheat oven to 375 degrees F.

  2. Combine the ground turkey, pesto, and a pinch of salt in a large mixing bowl. Using your fingers, form 1-inch meatballs. Place the meatballs on one side of a sheet pan and the bell peppers and broccoli florets on the other. Drizzle with the olive oil and a good pinch of salt. Roast until vegetables are tender and meatballs start to turn golden, about 30 minutes, then turn the oven to broil. Drizzle 1 or 2 tablespoons water over the broccoli, then put the sheet pan under the broiler until toasted, about 5 minutes.

  3. For the adults, serve garnished with fresh basil, a lemon wedge, and freshly grated parmesan.

  4. For the kids, boil the spaghetti in a pot of salted water until al dente. Reserve about ½ cup pasta water and drain the rest. 

    1. Toss the pasta with the pasta water, a tiny drizzle of olive oil and a small helping of meatballs and veggies. Garnish with cheese and serve!

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Chicken Pesto Stuffed Peppers

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Lemon Pesto Chicken Soup