Sheet Pan Mediterranean Meatballs w/ Roasted Veg & Feta Drizzle
Method:
Preheat the oven to 220°C (425°F) and line two baking sheets with parchment. Spread the halved potatoes, cauliflower florets and halved cherry tomatoes over both sheets with space between them. Drizzle with olive oil, season with salt, garlic powder, oregano, smoked paprika and pepper, and toss. Roast for 30 minutes, rotating the sheets halfway. Meanwhile, finely mince the parsley, cilantro, shallot and garlic. Whisk the egg with the lemon zest, panko and herbs, then mix in the turkey, salt, oregano, cumin, coriander and cayenne until just combined. Roll into 12 meatballs. Add the red onion to the sheets, toss, and nestle 6 meatballs on each tray. Roast for 8 minutes. Drizzle feta sauce over the meatballs and roast about 4 minutes more. Toss in the arugula, squeeze over the lemon juice and serve warm.
Ingredients:
- garlic powder 1 (tsp)
- potato 454 (g)
- cauliflower 1 (pieces)
- cherry tomato 2 (cups)
- olive oil 3 (tbsp)
- salt 1 (tsp)
- dried oregano 1 (tsp)
- smoked paprika 0.5 (tsp)
- black pepper 0.25 (tsp)
- red onion 1 (pieces)
- fresh parsley 0.5 (cups)
- shallot 1 (pieces)
- garlic 3 (cloves)
- fresh cilantro 0.5 (cups)
- egg 1 (pieces)
- lemon zest 1 (pieces)
- ground turkey 454 (g)
- bread crumbs 0.33 (cups)
- salt 0.5 (tsp)
- dried oregano 1 (tsp)
- cumin powder 0.5 (tsp)
- ground coriander 0.5 (tsp)
- cayenne pepper 1 (pinch)
- rocket 142 (g)
- lemon 1 (pieces)
- feta sauce 2 (tbsp)
