Sheet-Pan Turkey Meatballs with Zucchini & Potatoes

• 분량: 4 servings
• 총 시간: 50 minutes

재료

Cooking spray

½ cup whole-wheat panko breadcrumbs

⅓ cup whole milk

1 pound ground turkey

½ cup crumbled feta cheese

⅓ cup chopped fresh spinach

1 large egg, lightly beaten

1 large clove garlic, grated (about ½ teaspoon)

1 teaspoon grated lemon zest, divided

1½ teaspoons ground pepper, divided

¾ teaspoon salt, divided

12 ounces baby gold potatoes, scrubbed and quartered (about 2½ cups)

2 tablespoons extra-virgin olive oil, divided

1½ teaspoons granulated garlic, divided

1 teaspoon dried oregano, divided

2 medium zucchini, cut into 1-inch-thick half-moons (about 3½ cups)

¾ cup whole-milk plain strained (Greek-style) yogurt

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1 tablespoon lemon juice, plus lemon wedges for serving

방향

Preheat oven to 450°F with racks in top third and lower third positions. Coat a large rimmed baking sheet with cooking spray. Stir ½ cup panko and ⅓ cup milk together in a large bowl. Let stand, stirring occasionally, until the panko has absorbed the milk, about 5 minutes. Add 1 pound ground turkey, ½ cup feta, ⅓ cup spinach, the beaten egg, grated garlic, 1 teaspoon lemon zest, ½ teaspoon pepper and ½ teaspoon salt; gently mix with clean hands until combined, being careful not to overwork the meat.

With damp hands, roll the turkey mixture into 16 (about 1½-ounce; 2-inch) meatballs; place on the prepared baking sheet, spacing at least 1 inch apart. Refrigerate, uncovered, until ready to use.

Toss halved potatoes with 1 tablespoon oil, ¾ teaspoon granulated garlic, ½ teaspoon pepper and ½ teaspoon oregano in a medium bowl. Spread in an even layer on a separate large rimmed baking sheet; do not wash the bowl. Roast the potatoes on the lower rack until lightly browned, about 8 minutes.

Meanwhile, toss sliced zucchini with ¼ teaspoon pepper and the remaining 1 tablespoon oil, ¾ teaspoon granulated garlic and ½ teaspoon oregano in the reserved bowl.

Stir the potatoes, add the zucchini mixture and spread into an even layer; return to the lower rack. Generously coat the meatballs with cooking spray and transfer to the top oven rack. Roast until the vegetables are almost tender, about 7 minutes.

Without removing the baking sheets, increase oven temperature to broil. Broil until the meatballs are browned and an instant-read thermometer inserted into the thickest parts registers 165°F, 3 to 5 minutes. Sprinkle the vegetables with the remaining ¼ teaspoon salt.

Combine yogurt, 2 tablespoons parsley, 1 tablespoon lemon juice and ¼ teaspoon pepper in a small bowl; stir until smooth. Spread about 3 tablespoons yogurt mixture on each of 4 plates. Top with the roasted vegetables and meatballs. Garnish with parsley and serve with lemon wedges, if desired.

영양 정보

• 칼로리: 547 kcal
• 지방 전체: 29 g
• 포화 지방: 9 g
• 불포화 지방: 18 g
• 트랜스 지방: 0 g
• 콜레스테롤: 185 mg
• 나트륨: 762 mg
• 탄수화물 전체: 31 g
• 식이섬유: 5 g
• 총 당류: 6 g
• 단백질: 44 g