Food We Like

SPICED VEGGIE AND TURKEY MEATBALL SHEET PAN WITH YOGURT SAUC

Name: SPICED VEGGIE AND TURKEY MEATBALL SHEET PAN WITH YOGURT SAUC
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 teaspoons kosher salt; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 3 cups peeled and diced sweet potatoes, 1/2 inch dice (3-4 medium potatoes); 15 ounce can chickpeas, drained and rinsed (1 1/2 cups); 1 tablespoon olive oil; 1 pound ground turkey; chopped cilantro leaves, for garnish; 1 cup plain Greek yogurt (sub plain dairy-free yogurt); juice of 1/2 lemon (about 1 1/2 tablespoons); 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt, additional to taste

4 servings

adagok

20 minutes

aktív idő

1 hour

teljes idő

Főzés Kezdése

Hozzávalók

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

3 cups peeled and diced sweet potatoes, 1/2 inch dice (3-4 medium potatoes)

15 ounce can chickpeas, drained and rinsed (1 1/2 cups)

1 tablespoon olive oil

1 pound ground turkey

chopped cilantro leaves, for garnish

1 cup plain Greek yogurt (sub plain dairy-free yogurt)

juice of 1/2 lemon (about 1 1/2 tablespoons)

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt, additional to taste

Útmutatók

Preheat the oven to 400F and line a large sheet pan with parchment paper. Combine the salt, chili powder, cumin, garlic powder, smoked paprika, and black pepper in a bowl and set aside.

Add the sweet potatoes and chickpeas to a large bowl and toss with the oil and about half of the spice mix. Transfer to the prepared sheet pan and spread in one even layer. Bake until fork tender and slightly crisp on the outsides, 24 to 26 minutes.

Meanwhile, to the same large bowl, add the ground turkey and remaining spice mix. Mix well with a fork or clean hands to evenly incorporate the spices. Set aside until the sheet pan has finished baking.

When the sheet pan is done baking, remove from the oven. Then, form the mix into 16-18 two-tablespoon sized balls: with lightly oiled hands, form into smooth meatballs and place on the sheet pan, evenly spaced within the baked sweet potato and chickpeas. Bake until the meatballs reach an internal temperature of 165F and are lightly brown on top, 10 to 12 minutes.

While the meatballs bake, make the yogurt sauce: whisk all of the ingredients together in a small bowl until evenly combined.

Cool the sheet pan for 5 to 10 minutes on the counter, then top with a generous sprinkle of chopped cilantro. Evenly divide the sheet pan among 4 plates and drizzle with yogurt sauce.

To prep ahead, refrigerate the meatballs and veggies and the yogurt sauce in separate sealed containers. Store the meatballs and veggies for up to 4 and the sauce up to 7 days.