Turkey Meatballs with Roasted Veggies

I've shared a meatball recipe on this blog before - and I have to say, when it comes to meal prepping, they are my favorite. They're easy to portion out, they reheat well, and you can change up the flavors or protein type easily.

That Chicken Parmesan Meatball one was also a hit among our community, so if you haven't tried it yet - here's the recipe.

Feeling those Thanksgiving vibes? Use turkey and cranberries. Craving Italian? Try ground beef, marinara, and parmesan. The variations are endless which means you can keep meals new and exciting, get the benefits of lots of different nutrients, and enjoy your food!

For the Meatballs

• 1 lb of ground turkey (or ground chicken - whichever you prefer)
• 1/3 cup dried cranberries
• 1/3 cup of crumbled goat cheese
• 1/4 cup gluten free bread crumbs
• 1 TBSP minced garlic
• Salt & pepper to taste

For the Roasted Veggies

• 2 large sweet potatoes, peeled and cubed
• 1 lb of fresh green beans, trimmed
• 1-2 TBSP avocado oil
• Salt, pepper, and garlic powder to taste

Directions

1. Preheat the oven to 425 degrees.
2. On a large baking sheet with parchment paper, add you cubed sweet potatoes and green beans. Season with salt, pepper, and garlic powder to taste. Drizzle with avocado oil and stir to coat evenly. Bake for 13 minutes.
3. While your veggies are baking, add your ground turkey, cranberries, goat cheese, bread crumbs, minced garlic, salt and pepper to a large bowl. Mix to combine well and roll into meatballs - this should make 10-12 meatballs unless you choose to make them smaller/larger.
4. After 13 minutes, remove your baking sheet from the oven and add your meatballs to the tray, over the veggies. Continue baking for 15 minutes. Remove from the oven, flip meatballs and bake for an additional 5 minutes or until cooked through, reaching an internal temperature of 165 degrees.
5. Divide the meatballs and veggies into containers and enjoy throughout the week! I like to reheat these in the oven at 350 degrees for 12-15 minutes.