Turkey Pesto Meatball Sheet Pan Dinner
- Level: Easy
- Yield: 4 servings (2 for the grown-ups, 2 smaller portions for the kids)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 31
- Cholesterol
- 79
- Sodium
- 735
- Total: 1 hr
- Active: 25 min
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
- 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!