Emma's Turkey Meatballs with Roasted Peppers & Onions
Emma P
4
15 minutes
20 minutes
These Turkey Meatballs are light, flavorful, and packed with fresh herbs that make them anything but boring. Made with lean ground turkey or chicken, fresh parsley and mint, and aromatic garlic, they're tender on the inside with perfectly golden edges. Roasted alongside colorful bell peppers and red onions, this is a complete one-pan meal that's healthy, satisfying, and ready in under 30 minutes.
What makes this recipe so smart is the sheet pan method—everything cooks together, the vegetables caramelize beautifully, and cleanup is a breeze. The combination of fresh mint and parsley gives these meatballs a Mediterranean-inspired brightness that pairs perfectly with the sweet roasted peppers. Serve them over rice, quinoa, or with a side of crusty bread for a wholesome weeknight dinner.
Submitted with Thanks By Emma P
Ingredients
For the Meatballs
- 1 lb (450g) lean ground chicken or turkey (93% lean recommended)
- 1 large egg
- ½ cup (50g) breadcrumbs
- ¼ cup finely diced red onion (about ¼ of a large red onion)
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
For the Vegetables
- 1 red bell pepper, julienned (cut into thin strips)
- 1 orange bell pepper, julienned
- 1 red onion, sliced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Directions
- Preheat and prepare: Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and set aside.
- Make the meatballs: In a large mixing bowl, combine the ground chicken or turkey, egg, breadcrumbs, finely diced red onion, minced garlic, chopped parsley, chopped mint, dried oregano, salt, and freshly ground black pepper. Using clean hands, gently mix until all ingredients are evenly distributed. Be careful not to overmix, as this can make the meatballs tough.
- Shape the meatballs: Form the mixture into 16 golf ball-sized meatballs (about 1.5 inches in diameter). Roll them gently between your palms to create smooth, round shapes. Set aside on a plate.
- Prepare the vegetables: In a medium bowl, combine the julienned red and orange bell peppers and sliced red onion. Drizzle with 1 tablespoon of olive oil and season with salt and freshly ground black pepper. Toss together until the vegetables are evenly coated.
- Arrange on the pan: Spread the seasoned vegetables evenly across the prepared baking sheet. Nestle the meatballs in between the vegetables, spacing them out so they have room to brown on all sides.
- Bake: Bake in the preheated oven for 17-23 minutes, or until the meatballs are golden brown and cooked through. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The vegetables should be tender and lightly caramelized at the edges.
- Serve: Remove from the oven and let rest for 2-3 minutes. Serve the meatballs and roasted vegetables with your choice of side—rice, quinoa, couscous, pasta, or crusty bread all work beautifully.