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Sheet Pan Meatballs and Veggies on a plate
Rachel Kim

Sheet Pan Meatballs and Veggies

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 93% lean ground turkey
  • 1/4 cup whole-milk ricotta
  • 1/3 cup plain dry breadcrumbs
  • 1 large egg
  • 1/4 cup finely grated Parmesan
  • 1 tsp dried Italian herb blend
  • 1 garlic clove finely grated
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 lb peeled butternut squash cut into 1/2-inch cubes
  • 1 small red onion cut into thick wedges
  • 2 tbsp olive oil divided
  • 1 tbsp balsamic vinegar

Method
 

  1. Heat oven to 425°F; line 18-by-13-inch rimmed sheet with parchment rated for temperature. Toss squash and onion with 1 tablespoon oil and 1/4 teaspoon salt; roast 18 minutes.
  2. Gently mix turkey, ricotta, breadcrumbs, egg, Parmesan, herbs, garlic, pepper, and remaining salt. Form 16 equal meatballs with lightly damp hands.
  3. Turn vegetables; move to edges. Arrange meatballs in open spaces; lightly brush with remaining oil.
  4. Roast 18 to 22 minutes until meatball centers reach 165°F and squash tender with browned corners.
  5. Drizzle vinegar over vegetables; gently turn. Serve 4 meatballs with one-quarter squash and onion per portion.