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Turkey Pesto Meatball Sheet Pan Dinner

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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 4 servings (2 for the grown-ups, 2 smaller portions for the kids)
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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 


  1. Preheat the 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 parents, serve garnished with fresh basil, a lemon wedge and freshly grated Parmesan.
  4. 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.
  5. 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!