Name: Turkey Pesto Meatball Sheet Pan Dinner
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings (2 for the grown-ups, 2 smaller portions for the kids)
Ingredients: 1 pound ground turkey; 2 heaping tablespoons store-bought 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

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Watch how to make this recipe.

Preheat the oven to 375 degrees F.
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.
For the parents, serve garnished with fresh basil, a lemon wedge and freshly grated Parmesan.
Now for the kids! In the meantime, boil the spaghetti in a pot of salted water until al dente. Reserve about 1/2 cup pasta water and drain the rest.
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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