Sheet Pan Turkey Meatballs with Root Vegetables
These Sheet Pan Turkey Meatballs with Root Vegetables are an easy one-pan dinner with juicy turkey meatballs, roasted veggies, and maple-Dijon glaze.
Servings: 4 servings (5 meatballs + 1 cup veggies)
Calories: 485kcal
Equipment
- Mixing Bowls
- Large Baking Sheet
Ingredients
Turkey Meatballs
- 1 lb. ground turkey $3.94*
- ½ cup cottage cheese $0.49
- ½ cup panko breadcrumbs $0.25**
- 2 Tbsp onion finely chopped, $0.08
- 1 Tbsp fresh parsley $0.12
- ½ tsp garlic powder $0.02
- ¼ tsp poultry seasoning $0.02***
- ¾ tsp salt $0.05
- ½ tsp black pepper freshly cracked, $0.08
- 1 tsp Worcestershire sauce $0.03
Root Vegetables
- 2 medium carrots chopped, (2 cups) $0.53
- 1 medium sweet potato cubed, (2 cups) $0.60
- 1 small onion diced, (1 cup) $0.66
- 1 yellow potato cubed (2 cups) $0.59
- 2 parsnips cubed, (1½ cup) $0.79
- 2 Tbsp cooking oil $0.07
- 1 tsp salt $0.10
- ½ tsp black pepper freshly cracked, $0.08
- ½ tsp garlic powder $0.02
- ½ tsp poultry seasoning $0.04***
- ¼ tsp dried rosemary $0.03
- 2 Tbsp salted butter $0.22
- 1 garlic clove minced, $0.09
- 1 Tbsp pure maple syrup $0.34
- 1 tsp Dijon mustard $0.02
Instructions
- Gather and prep ingredients. Preheat the oven to 425°F. Line a large sheet pan with foil or parchment.
- In a large bowl, toss carrots, sweet potato, yellow potato, parsnips, and onion with oil, salt, pepper, garlic powder, poultry seasoning, and dried rosemary. Spread evenly on the sheet pan.
- In a medium bowl, combine ground turkey, cottage cheese, panko, onion, parsley, garlic powder, salt, pepper, poultry seasoning, and Worcestershire. Mix until just combined; the mixture will be soft. (see notes)
- Using a spoon or small scoop, form 1½-inch meatballs (about 20 total). Nestle them evenly among the vegetables on the sheet pan. Roast in the oven for 20 minutes.
- While meatballs roast, melt butter in a small pan or microwave-safe bowl. Stir in minced garlic, maple syrup, and Dijon mustard.
- Brush or drizzle the maple-garlic glaze over the meatballs and vegetables. Return to the oven for 10-12 minutes more, until meatballs reach 165°F and vegetables are tender and caramelized.
- Spoon any extra pan juices over the meatballs and vegetables when serving. Enjoy!
See how we calculate recipe costs here.
Notes
*I use 85% lean ground turkey. That little bit of extra fat adds flavor and helps keep the turkey meatballs juicy as they roast. Leaner ground turkey will still work, since the cottage cheese adds moisture, but the finished meatballs may be slightly less rich.
**Panko breadcrumbs have larger, airier flakes, which helps bind the mixture without making the turkey feel too heavy or compact. You can also use regular breadcrumbs. Just note the mixture may feel a little firmer once combined.
***I use poultry seasoning in both the meatballs and the root vegetables so the same savory herb flavor carries through the whole pan. Most blends include herbs like sage, thyme, and rosemary, which pair especially well with turkey and the sweet maple-Dijon glaze. You can use any store-bought option or make your own homemade poultry seasoning for more control over the flavors!
Turkey Mixture: The meat mixture will be soft due to the cottage cheese. Handle gently to avoid overworking (which can make the meat tough and dense!) Mix until just combined.
Make Ahead: For a head start on dinner, you can mix and shape the turkey meatballs a few hours ahead before cooking. Arrange them on a plate or tray, cover tightly, and keep refrigerated until you’re ready to add them to the sheet pan.
Nutrition
Serving: 1serving (5 meatballs + 1 cup veggies) | Calories: 485kcal | Carbohydrates: 51g | Protein: 34g | Fat: 17g | Sodium: 1357mg | Fiber: 9g