Lemon Garlic Turkey Meatballs with Broccolini
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
The meatballs get a short head start to firm up and brown, then the broccolini and tomatoes join to roast alongside. Lemon zest in the mix and a squeeze at the end keep it light.
- Protein
- Turkey meatballs
- Vegetables
- Broccolini, cherry tomatoes
- Seasoning
- Lemon, garlic, chili flakes
- Oven
- 400°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 1/4 lb ground turkey (thigh, if you can)
- 1 egg
- 1/3 cup almond flour (or breadcrumbs)
- 3 garlic cloves, minced
- Zest of 1 lemon (plus wedges to serve)
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 2 bunches broccolini, trimmed
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1/4 tsp chili flakes
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 400°F and line a sheet pan with parchment.
- Mix the turkey, egg, almond flour, garlic, lemon zest, parsley and salt. Roll into 16–18 meatballs.
- Place the meatballs on the pan and roast 10 minutes.
- Toss the broccolini and tomatoes with the olive oil, chili flakes, salt and pepper.
- Add the vegetables to the pan and roast 12–15 more minutes, until the meatballs reach 165°F and the broccolini is tender.
- Squeeze a lemon wedge over the pan and serve.
Gina’s tip
Wet your hands before rolling — turkey is sticky, and damp palms give you smooth, even meatballs in half the time.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Make a double batch of the meatballs and freeze half — future-you, on a hard night, will be so grateful.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina