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Sheet Pan Mediterranean Meatball Bowls with Roasted Vegetables and Hummus

Sheet Pan Mediterranean Meatball Bowls with Roasted Vegetables

4.85 from 26 votes
Sheet Pan Mediterranean Meatball Bowls with juicy turkey meatballs, roasted sweet potatoes, cauliflower, broccoli, creamy hummus, and pickled red onions. A high-protein, high-fiber dinner perfect for meal prep.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean

Ingredients

  • 10 ounces cauliflower florets
  • 10 ounces broccoli florets
  • 12 ounces sweet potatoes (peeled and cut into ½ inch pieces)
  • 4 teaspoons olive oil
  • 1 ½ teaspoons kosher salt
  • black pepper (to taste)
  • ⅓ cup panko breadcrumbs (plain, or gluten-free)
  • 2 tablespoons chicken bone broth ( or water)
  • 1 large egg
  • ¼ cup parsley (chopped)
  • 1 teaspoons cumin
  • ½ teaspoons sweet paprika
  • ½ teaspoons garlic powder
  • 1 lb 93% lean ground turkey
  • ½ cup hummus (I love supremely spicy for heat or roasted pepper hummus)
  • 2 ounces feta cheese (crumbled)
  • fresh dill (optional for topping)
  • 1 lemon (cut into wedges)

Quick Pickled Red Onions

Instructions

  • Preheat the oven to 400F. Adjust the 2 center racks.
  • Spray a large sheet pan with oil, add sweet potatoes, drizzle with 1 teaspoon oil and season with ¼ teaspoon salt, using your hands to coat well and spread out. Roast 10 minutes.
  • Meanwhile in a large bowl, combine the cauliflower and broccoli with 1 tablespoon of olive oil, ¼ teaspoon salt, and toss well to coat evenly.
  • Combine the panko, chicken broth, egg, parsley, spices, and remaining 1 teaspoon salt in a large bowl and mix well to combine.
  • Add the turkey and mix using a fork to fully combine everything, careful not to overwork.  Using wet hands, form into 12 meatballs and place on a smaller sheet pan, lined with foil.
  • Remove the pan from the oven, stir, then push the sweet potatoes to one side, add the remaining vegetables on the other side of the pan, making sure everything has a little bit of room. Place them back into the oven along with the meatballs.
  • Bake until the meatballs are cooked through, and the vegetables are tender, about 20 to 25 minutes. Remove the vegetables and broil the meatballs on high 2 to 3 minutes, until the top is browned. Sprinkle the veggies with a pinch of salt.
  • While they bake, toss the sliced onion with the vinegar, water and salt in a small bowl. Let sit at room temperature for at least 10 minutes, stirring once or twice, until softened and lightly pickled. Then drain.
  • To serve, divide the meatballs and vegetables among 4 bowls, top veggies with pickled onions and feta, add 2 tablespoons hummus to the bowl, and finish with fresh dill and fresh lemon juice.

Nutrition

Serving: 3meatballs, 1 ½ cups vegetables, Calories: 489.5kcal, Carbohydrates: 37g, Protein: 33.5g, Fat: 24.5g, Saturated Fat: 6.5g, Cholesterol: 140.5mg, Sodium: 974mg, Fiber: 7.5g, Sugar: 7g
- WW Points: 3