Ingredients:

  • 1 lb lean ground turkey
  • 1/3 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups baby potatoes, quartered
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1/2 tsp salt

Instructions:

  1. In a large bowl, combine the ground turkey, panko, beaten egg, minced garlic, oregano, salt, and pepper. Mix gently by hand until just combined and roll the mixture into 1-inch balls (approximately 16-20 meatballs).
  2. Toss the quartered potatoes, broccoli, and red bell pepper in a bowl with olive oil, paprika, and salt until every piece is lightly coated.
  3. Line a baking sheet with parchment paper. Spread the vegetables in a single layer, leaving small gaps, and nestle the turkey meatballs among the vegetables.
  4. Place the pan in a preheated oven at 400°F (200°C) and roast for 20–25 minutes until meatballs reach an internal temperature of 165°F (74°C) and potatoes are fork-tender.