Servings: 4 | Time: 45 minutes | Dairy-free, gluten-free, high-protein

Herby meatballs with roasted crispy potatoes, zucchini, and eggplant, this easy weeknight dinner is flavorful and packed with nutrients. Plus, it's an easy meal prep option to save you time later in the week.

Appliances & Utensils

• Sheet pan & parchment paper

• Pan & spatula

• Measuring cups & spoons

• Knife & cutting board

• Mixing bowl

Ingredients

For the meatballs:

1 ½ pounds 93/7 lean ground turkey

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

¾ teaspoon kosher salt

½ teaspoon cumin

½ teaspoon rosemary

1 tablespoon extra-virgin olive oil

For the vegetables:

3 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

2 zucchini, washed and cut into half-moons

1 eggplant, washed and cut into half-moons

1 bag baby red potatoes, washed

Topping:

Tuscan vinaigrette (Whole Foods brand, preferred)

Instructions

1. Preheat: Preheat oven to 425°F and line 2 sheet pans with parchment paper.

2. Boil the potatoes: Add the potatoes to a pot of boiling water for 10 to 12 minutes. Drain and place potatoes on the sheet pan.

3. Prepare the vegetables: Add the chopped zucchini and eggplant to a sheet pan. Top with 1 tablespoon EVOO and ¼ teaspoon salt. Add the potatoes to an additional sheet pan, mash down with a glass jar until small pieces. Top with 2 tablespoons EVOO and 1/2 teaspoon salt.

4. Bake: Bake the vegetables at 425°F for 20 minutes and the potatoes for 20 to 22 minutes.

5. Prepare the meatballs: In a large bowl, combine the ground turkey with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon cumin, and ½ teaspoon rosemary. Mix until combined, then roll into about 12 - 16 meatballs.

6. Cook the meatballs: Heat 1 tablespoon of EVOO in a large skillet over medium heat, then add the meatballs. Cook for 7 minutes per side until cooked through.

7. Serve: Add a scoop of vegetables to each plate, top with meatballs and serve with a drizzle of Tuscan vinaigrette. Enjoy!

   
   

Frequently asked questions

Can I meal prep this recipe?
Yes! These meatballs and roasted vegetables are perfect for meal prep. Store in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave or oven.

Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs for up to 2 months. Reheat them in a skillet or oven until warmed through.

Do I have to boil the potatoes first?
Boiling helps the potatoes get extra crispy when roasted, but if you’re short on time, you can roast them raw. Just increase the baking time by 10 to 15 minutes and cut them into smaller pieces.

Can I use a different protein for the meatballs?
Yes! Ground chicken, beef, or lamb would all work well with the same herb and spice blend.

What if I don’t like eggplant?
No problem. Swap the eggplant for bell peppers, mushrooms, or broccoli for a different veggie combo.

Is the Tuscan vinaigrette required?
No, but I do recommend it. It adds a bright, herby finish, but you can use your favorite dressing or a drizzle of olive oil and lemon juice instead.

How do I make sure the meatballs don’t fall apart?
Make sure not to over mix the meatball mixture, and pack them just enough to hold their shape. Chilling them for 10 to 15 minutes before cooking can also help.

Is this recipe kid-friendly?
Yes! The meatballs are mild and flavorful without being spicy, and you can cut the roasted veggies into smaller pieces for easy eating.

Can I make this grain-free or low-carb?
Definitely, just skip the potatoes and roast extra zucchini or another non-starchy veggie instead.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

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