Herby meatballs with roasted crispy potatoes, zucchini, and eggplant- this easy weeknight dinner is flavorful and packed with nutrients. Plus, it’s an easy meal prep option to save you time later in the week.
Servings: 4 | Prep: 5 minutes | Total time: 45 minutes | Dairy-free, gluten-free, high-protein
Appliances & Utensils
Sheet pan & parchment paper
Pan & spatula
Measuring cups & spoons
Ingredients
For the meatballs:
1 ½ pounds 93/7 lean ground turkey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
¾ teaspoon kosher salt
½ teaspoon cumin
½ teaspoon rosemary
1 tablespoon extra-virgin olive oil
For the vegetables:
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 zucchini, washed and cut into half-moons
1 eggplant, washed and cut into half-moons
1 bag baby red potatoes, washed
Topping:
Tuscan vinaigrette — I like the Whole Foods brand, made with extra-virgin olive oil
Instructions
Preheat: Preheat oven to 425°F and line 2 sheet pans with parchment paper.
Boil the potatoes: Add the baby red potatoes to a pot of boiling water and cook for 10 to 12 minutes, until just tender. Drain and place the potatoes onto one of the prepared sheet pans. Use the bottom of a glass jar to gently mash the potatoes down.
Prepare the vegetables: Add the zucchini and eggplant to the second sheet pan. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with ¼ teaspoon kosher salt, then toss to coat. Drizzle the smashed potatoes with the remaining 2 tablespoons extra-virgin olive oil and ½ teaspoon kosher salt.
Bake: Bake the zucchini and eggplant at 425°F for 20 minutes, and bake the potatoes for 20 to 22 minutes, until golden and crisp around the edges. (They can be in the oven at the same time)
Prepare the meatballs: In a large bowl, combine 1½ pounds 93/7 lean ground turkey with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon cumin, and ½ teaspoon rosemary. Mix until just combined, then roll into about 12 to 16 meatballs.
Cook the meatballs: Heat 1 tablespoon extra-virgin olive oil in a large pan over medium heat, then add the meatballs. Cook for about 6 to 7 minutes per side, turning as needed, until cooked through.
Serve: Add a scoop of roasted vegetables and potatoes to each plate, top with meatballs and serve with a drizzle of Tuscan vinaigrette. Enjoy!
Pro tips
Can I prep this ahead of time? Yes! Cut the veggies ahead of time and store in an air-tight container in the fridge for up to 2 days.
How should I store them? Let cool and store ingredients in an air-tight container in the fridge for up to 3 days. Reheat roasted vegetables and turkey meatballs, then drizzle with the vinaigrette just before serving.
For dietary preferences
If you’re gluten-free or dairy-free, this recipe is perfect for you.
If you’re vegetarian or vegan, swap the turkey meatballs for store-bought falafel or add a can of rinsed chickpeas on a sheet pan with the seasonings. Bake the chickpeas alongside the roasted vegetables.
I hope you enjoy this recipe! You can save it by emailing it to yourself or bookmarking it directly on Substack.
For more delicious, nourishing meals, check out The recipe box or the Weekly meal plans. You can follow along on Instagram, TikTok, or YouTube, and shop my favorite wellness brands at a discount.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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