Sheet-Pan Turkey Meatballs with Broccoli and Lemon

Lemony turkey meatballs roasted on the same tray as crisp-tipped broccoli. Roll, roast, done — and the meatballs freeze for the week you cannot cook.

Serves 435 minutes high-proteinlow-carbgluten-freedairy-free

• ✓Ground turkey and an egg make a lean, protein-forward meatball.
• ✓Broccoli is a source of fiber, vitamin C and folate.
• ✓Almond flour is the binder, so there are no breadcrumbs on the tray.

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Ingredients

• •1 lb / 450 g ground turkey
• •1 egg
• •⅓ cup / 35 g almond flour
• •2 cloves garlic, grated
• •1 tsp dried oregano
• •zest of 1 lemon, plus wedges to serve
• •big bunch parsley, chopped
• •1 large head broccoli (about 1.5 lb / 700 g), in florets
• •3 tbsp olive oil
• •salt, black pepper, chili flakes

Method

1. Heat the oven to 425°F / 220°C. Toss the broccoli with 2 tbsp oil and salt on a big rimmed tray.
2. Mix turkey, egg, almond flour, garlic, oregano, lemon zest, half the parsley, 1 tsp salt and a good grind of black pepper. Roll 16 meatballs with wet hands — the mix is soft, and that is correct.
3. Nestle the meatballs among the broccoli; drizzle with the last of the oil.
4. Roast 18–20 minutes, until the meatballs are cooked through and the broccoli tips have crisped.
5. Scatter the rest of the parsley and the chili flakes; squeeze lemon over the whole tray.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.