Sheet Pan Turkey Caprese Meatballs
Sheet Pan Turkey Caprese Meatballs is the easiest weeknight meal you'll make all week long. It's cooked and served with rosemary garlic potatoes.
Servings: 4
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!