Sheet Pan Turkey Caprese Meatballs
I, just like everyone else out there in the universe, am obsessed with sheet pan dinners. They’re so easy to make and require practically no cooking (from you) at all. Just dump it all onto a sturdy baking sheet and let the oven do all the work for you. It really doesn’t get any better than that, especially if you hate cooking or simply don’t have much time for it during the week. If you recall, I’m no stranger to a sheet pan supper on this here blog.
It all started with this Mediterranean Chicken Thigh situation that you all really seemed love. Then we visited New Orleans with this Sheet Pan Jambalaya number. Then I took us to Peru with a Sheet Pan Lomo Saltado that I’m still dreaming about. Today, I figured it was high time for another reincarnation. Sheet Pan Turkey Caprese Meatballs complete with blistered tomatoes and crispy rosemary potatoes. It’s a complete meal that you can have on the table in less than an hour.
Sheet Pan Turkey Caprese Meatballs
Equipment
- Sheet pan
Ingredients
- 1 lb ground turkey
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 /4 teaspoon crushed red pepper flakes
- 1 /2 cup plain breadcrumbs
- 1 /4 cup grated parmesan cheese
- 2 tablespoons fresh parsley
- 2 pints cherry tomatoes
- 1 lb baby potatoes cut in half
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 garlic cloves minced
- 2 teaspoons fresh rosemary chopped
- 4 ounces fresh mozzarella cheese sliced
- 1 /4 cup fresh basil leaf sliced
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside.
- In a large bowl, combine the turkey, egg, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, pepper flakes, bread crumbs, parmesan and parsley until evenly incorporated. Form into balls about the size of a golf ball and place on one side of the baking sheet. Scatter the tomatoes around the meatballs.
- Place the potatoes, in a single layer, on the other side of the baking sheet. Drizzle everything with olive oil and season the potatoes with the remaining salt, pepper, smoked paprika and rosemary. Give the potatoes a gently toss to evenly combine.
- Roast in the oven until the meatballs have browned and the potatoes are golden brown and crispy, about 30 to 35 minutes.
- Remove the pan from the oven and top the meatballs and tomatoes with the cheese. Place under the broiler until melted through, about a minute. Top with basil and serve. Enjoy!
