Description
A vibrant and healthy gluten-free sheet pan meal featuring turmeric and ginger spiced turkey meatballs paired with roasted sweet potatoes and broccoli. This easy, one-pan dinner is packed with flavor and perfect for a nutritious weeknight meal.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, chopped into bite size pieces
- 2 heads broccoli, chopped
- 1/4 tsp salt (for vegetables)
- 2 Tbsp olive oil, divided
- 1/2 cup shredded carrots
Meatballs
- 1 lb ground turkey breast
- 1 Tbsp grated fresh ginger
- 1/2 tsp ground ginger
- 2 tsp ground turmeric
- 1 Tbsp yogurt of choice (dairy free recommended)
- 1 Tbsp coconut flour
- 2 Tbsp coconut aminos
- ground pepper, to taste
Instructions
- Preheat and prepare pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
- Roast sweet potatoes: Toss the chopped sweet potatoes with 1 Tbsp olive oil and 1/4 tsp salt. Spread them on the prepared baking sheet and roast for 15 minutes.
- Add broccoli to roast: After the sweet potatoes have cooked for 15 minutes, toss the chopped broccoli with the remaining 1 Tbsp olive oil and add it to the sheet pan in a single layer. Roast both vegetables together for another 15 minutes.
- Make turkey meatballs: While vegetables roast, combine ground turkey, fresh grated ginger, ground ginger, turmeric, yogurt, coconut flour, coconut aminos, shredded carrots, salt, and ground pepper in a large bowl. Mix thoroughly, then form into about 16 evenly sized meatballs using your hands or a medium cookie scoop.
- Bake meatballs with vegetables: Distribute the meatballs evenly on the sheet pan among the roasted vegetables. Bake for an additional 15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and are cooked through.
- Serve: Serve the roasted sweet potatoes, broccoli, and turmeric-ginger turkey meatballs as is, or over rice. Optionally garnish with extra coconut aminos, sesame seeds, and chopped cilantro for added flavor.
Notes
- For a dairy-free option, use yogurt made from coconut or almond milk.
- If you don’t have coconut aminos, soy sauce can be substituted, but it will not be gluten free.
- Ensure meatballs are cooked to an internal temperature of 165°F for food safety.
- Can be served with rice or quinoa for a more filling meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: turmeric turkey meatballs, gluten free dinner, sheet pan meal, roasted vegetables, healthy turkey recipe, ginger turkey meatballs
