Batch-Cooked Turkey Meatballs and Veggies

 

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Batch-Cooked Turkey Meatballs and Veggies

Cook these savory meatballs and veggies ahead and reheat for different meals throughout the week. They're a delicious base for any number of dishes, from sandwiches to pasta and more.

Ingredients

For the meatballs:

  • ¼ cup red onion, finely chopped
  • ¼ cup red bell pepper, finely chopped
  • 2 Tablespoons fresh flat leaf parsley, finely chopped 
  • 2 Tablespoons olive oil
  • 1 egg
  • ½ teaspoon kosher salt
  • ½ teaspoon lemon pepper seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 1 pound ground turkey thigh

For the veggies:

  • 2 Tablespoon olive oil, plus more if needed
  • ½ teaspoon kosher salt
  • ½ teaspoon lemon pepper seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 2 Tablespoons fresh flat leaf parsley, finely chopped 
  • ¼ - ½ head green cabbage, roughly chopped
  • ½ - ¾ red onion, roughly chopped
  • Red bell pepper (remaining from meatballs), roughly chopped

Instructions

For the meatballs:

Pre-heat oven to 400°. In a large mixing bowl, combine oil, egg, salt, and pepper, and whisk until salt is dissolved. Add the onion, bell peppers, and parsley to the mixture and stir well to combine. Lastly, add the ground turkey and mix until all ingredients are completely incorporated. Using a Tablespoon, portion out the meatballs. Form slightly by hand, if needed, and place on rimmed baking pan lined with parchment paper.

For the veggies:

In a small dish, combine oil, salt, pepper, and parsley and whisk until salt is dissolved. Arrange veggies on baking sheet, drizzle with the seasoned olive oil mixture, and toss lightly to combine.

Place the turkey meatballs and veggies in pre-heated oven for 8-10 minutes. Remove the pan from the oven and carefully turn the meatballs over. There will be liquid surrounding the meatballs at this point, but it will bake off. Carefully toss the veggies. Bake both sheet pans for another 8-10 minutes. Turn and toss again if needed and bake for an additional 2 minutes. Meatballs should be lightly browned and have an internal temperature of 160° and veggies should be cooked but still have a bit of crunch to them.

Serving suggestions:

  • Pair meatballs and veggies with a grain dish like Wild Rice Pilaf. 
  • Layer meatballs and veggies in a toasted demi baguette with Swiss or pepperjack cheese and drizzle with Maazah chutney for meatball subs.
  • Combine meatballs and veggies with pesto and cooked penne for a hearty pasta.
  • Build a grain bowl with brown rice or farro, add the meatballs and veggies, and toss with a flavorful sauce like romesco.
  • Simmer in chicken or vegetable broth with quinoa for a quick and satisfying soup.