Sheet-Pan Turkey Meatballs with Peppers & Onions
A hands-off dinner from your Week 3 FareRx bag - about 20g carb and 18g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The peppers and onion add fiber and bulk without much carb, so the plate stays satisfying. Skip a starchy side or keep it small to hold the carb load down.
Ingredients
- •4-5 turkey meatballs
- •1 bell pepper, sliced into strips
- •1/2 onion, cut into wedges
- •2 cloves garlic, sliced
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Heat the oven to 425F and line a sheet pan.
- 02
Toss the pepper strips, onion wedges, and garlic with a little olive oil; spread in a single layer.
- 03
Nestle the meatballs among the vegetables.
- 04
20-25 minutes, turning once, until the meatballs are hot through and the edges of the vegetables caramelize.
Dietitian’s notes
- →Spread everything in a single layer so the edges caramelize instead of steaming.
- →Slice the garlic instead of mincing it - it roasts sweet and mellow alongside the peppers.
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