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four small lightly browned turkey meatballs beside roasted orange butternut squash cubes and red onion wedges on a plain plate, with no tomato sauce or garnish
Rachel Kim

Sheet Pan Meatballs and Veggies

Ricotta keeps these turkey meatballs tender while butternut squash and red onion take the longer roast they need before the meat arrives. Form the meatballs evenly so one oversized ball doesn't hold the whole tray in the oven. The Parmesan belongs inside the mixture. It gives the turkey a savory edge without requiring a tomato sauce, and a little balsamic vinegar over the roasted vegetables adds a sharper note than another layer of cheese melted across everything.
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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 the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with parchment rated for that temperature. Toss squash and onion with 1 tablespoon oil and 1/4 teaspoon salt and roast for 18 minutes.
  2. Mix turkey, ricotta, breadcrumbs, egg, Parmesan, herbs, garlic, pepper and remaining salt gently in a bowl. Form 16 equal meatballs with lightly damp hands.
  3. Turn the vegetables and move them toward the edges. Arrange meatballs in the open spaces and brush lightly with remaining oil.
  4. Roast for 18 to 22 minutes until the centers of the meatballs reach 165°F and squash is tender with browned corners.
  5. Drizzle balsamic vinegar over the vegetables and turn them gently. Serve 4 meatballs with one-quarter of the squash and onion per portion.