This Paleo Roasted Vegetable and Turkey Meatballs recipe is a fantastic way to enjoy a healthy, flavorful, and satisfying meal. I remember the first time I tried this dish at a friend's house. At the time, I was really struggling to find recipes that fit my dietary needs while still being exciting and delicious. These meatballs were a total game-changer! The combination of tender turkey meatballs with perfectly roasted vegetables creates a dish that’s both nourishing and incredibly tasty. You get a complete meal in one pan, which makes cleanup a breeze, and who doesn't appreciate that?
One of the things I love most about this recipe is how versatile it is. You can easily adapt it to use whatever vegetables you have on hand or prefer. Zucchini, bell peppers, carrots, and onions are my go-to choices, but you could also add broccoli, Brussels sprouts, or even sweet potatoes for a different twist. The possibilities are endless. Plus, these meatballs are perfect for meal prepping. They reheat beautifully and are great for lunch or dinner throughout the week. My week is hectic, so anything that saves me time in the kitchen is a win in my book. I made a mistake with the seasonings at first but its alright. It's pretty common.
This recipe is also a winner because it’s naturally gluten-free, grain-free, and dairy-free, making it suitable for a wide range of dietary needs. If you're following a paleo diet or just looking for a healthy and delicious meal option, these roasted vegetable and turkey meatballs are a must-try. Believe me, you'll love them! Plus, with the hearty vegetables and lean protein, it’s a meal that will keep you feeling full and satisfied. It is also low carb, which is perfect for lunch and dinner
Required Equipments
- Large Baking Sheet
- Mixing Bowls
- Food Processor
- Parchment Paper
- Spatula
- Measuring Cups and Spoons
Paleo Roasted Vegetable and Turkey Meatballs: Frequently Asked Questions
Paleo Roasted Vegetable and Turkey Meatballs
Enjoy a healthy and flavorful meal with these Paleo Roasted Vegetable and Turkey Meatballs! This recipe combines tender turkey meatballs with perfectly roasted vegetables for a satisfying, gluten-free, and grain-free dish.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting those veggies nicely roasted and the meatballs cooked through.
- Prepare the vegetables. Wash and chop all the vegetables (onion, carrots, zucchini, and bell pepper) into roughly 1/2-inch pieces. Consistency in size helps them cook evenly. This step's important; don't overlook it.
- Roast the vegetables. Spread the chopped vegetables in a single layer on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and garlic powder. Toss well to ensure the vegetables are evenly coated. Roast for 20 minutes. Keep an eye on them – you want them tender but not mushy.
- Prepare the meatball mixture. While the vegetables are roasting, in a large mixing bowl, combine the ground turkey, almond flour, egg, chopped fresh parsley, and the remaining 1 tablespoon of olive oil. Season with salt, pepper, and a pinch of red pepper flakes (if you like a little heat). Mix everything together gently but thoroughly.
- Combine vegetables and meatball mixture. Once the vegetables have roasted for 20 minutes, remove them from the oven and let them cool slightly. Reduce oven temperature to 375°F (190°C).
- Form the meatballs. Using your hands or a small cookie scoop, form the turkey mixture into small meatballs, about 1-inch in diameter. Don't make them too big, or they might not cook through evenly.
- Add meatballs to the baking sheet. Arrange the meatballs among the roasted vegetables on the baking sheet. Ensure they have enough space around them to brown properly.
- Bake the meatballs. Return the baking sheet to the oven and bake for another 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the meatballs should reach 165°F (74°C). A meat thermometer can be useful here.
- Serve. Once the meatballs are cooked, remove the baking sheet from the oven. Let the meatballs and vegetables cool slightly before serving. Garnish with fresh parsley, if desired.
📝 Notes
🍎 Nutrition
Calories: 320 kcal
Protein: 24g
Fat: 20g
Carbohydrates: 15g
Fiber: 4g
Calcium: 60mg
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