Servings: 4 | Prep time: 10 min Cook time: 60 min | Dairy-free, gluten-free, high-protein

Appliances & Utensils

• Knife & cutting board

• Sheet pan

• Parchment paper

• Mixing bowl

• Pan/stainless steel pan & spatula

• Measuring cups & spoons

• Blender or immersion blender

Ingredients

For the vegetables:
1 tablespoon extra-virgin olive oil
1 zucchini, washed and cut into half-moons
1 squash, washed and cut into half-moons
3 sweet potatoes, washed and diced

For the turkey meatballs:
1 tablespoon extra-virgin olive oil
1 pound (93/7) lean ground turkey
1 egg
3 cloves garlic, minced
3 tablespoons almond flour
1 tablespoon dried sage
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon allspice

For the maple almond butter drizzle:
1/3 cup raw almond butter
1/3 cup water
3 tablespoons lemon juice
1 tablespoon pure maple syrup
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes

Instructions

1. Prepare the vegetables: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the diced zucchini, squash, and sweet potatoes evenly on the sheet pan, drizzle with 1 tablespoon of extra-virgin olive oil, and toss to coat. Roast for 35 to 40 minutes, flipping halfway through.

2. Prepare the turkey meatballs: In a large bowl, combine 1 pound of 93/7 lean ground turkey with 1 egg, 3 minced garlic cloves, 3 tablespoons of almond flour, 1 tablespoon of dried sage, 1/2 teaspoon of kosher salt, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of allspice. Mix until just combined, then roll into about 12 - 16 meatballs. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the meatballs. Cook for 10 to 12 minutes, flipping half way, until cooked through.

3. Prepare the maple almond butter drizzle: In a blender or immersion blender, whisk together 1/3 cup raw almond butter, 1/3 cup water, 3 tablespoons lemon juice, 1 tablespoon pure maple syrup, 1 tablespoon extra-virgin olive oil, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes and blend until smooth and creamy.

4. Serve: Divide the roasted vegetables into bowls, add the turkey meatballs, and drizzle generously with the maple almond butter sauce before serving. Enjoy!

FAQs

Can I use ground chicken instead of turkey?

Yes! Ground chicken will work well as a substitute for turkey in the meatballs.

How can I make this nut-free?

You can swap the almond flour with oat flour, and replace the almond butter with tahini for the drizzle.

Do I have to use Thai squash, or can I substitute with something else?
If you don’t have zucchini or yellow squash, you can use bell peppers, carrots, or broccoli instead.

How spicy is the maple almond butter drizzle?
The drizzle is lightly spiced from the red pepper flakes. If you prefer mild flavors, omit them.

Can I prep this ahead of time?
Yes, you can roast the vegetables and cook the meatballs in advance. Store them separately in airtight containers in the fridge for up to 4 days. Make the drizzle fresh or store it for up to 1 week in the fridge.

What’s the best way to store and reheat leftovers?
Store leftovers in airtight containers in the fridge for 3 to 4 days. Reheat the vegetables and meatballs in the microwave for 1 to 2 minutes. Stir the drizzle before serving over the dish.

Is this recipe kid-friendly?
Yes, the meatballs and roasted veggies are mild and lightly sweet. If cooking for kids, you may want to skip the red pepper flakes in the drizzle.

Can I make this vegetarian?
Swap the turkey meatballs for chickpea balls, lentil balls, or crispy roasted chickpeas for a plant-based protein option.

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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