Ingredients

For the Turkey Meatballs:

• 1 lb ground turkey (93% lean)
• 1/4 cup whole wheat breadcrumbs (or almond flour for lower carb)
• 1 large egg
• 1/4 cup finely grated onion (about 1/2 small onion)
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried Italian herbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

For the Vegetables:

• 2 medium sweet potatoes (about 1 lb), peeled and cubed into 3/4-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1 tbsp balsamic vinegar (for Brussels sprouts)

For the Lemon-Garlic Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 1 small lemon, zested and juiced
• 1 clove garlic, minced
• 1 tbsp fresh herbs (dill, parsley, or chives)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.

2. Prepare the meatballs: In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined (don’t overmix). Form into 16 meatballs (about 1.5 inches in diameter) and set aside.

3. Prepare the vegetables: In a medium bowl, toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp dried rosemary, 1/4 tsp salt, and a pinch of black pepper. In another bowl, toss the Brussels sprouts with the remaining 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp dried rosemary, 1/4 tsp salt, black pepper, and balsamic vinegar (if using).

4. Arrange on sheet pan: Place the sweet potatoes at one end of the prepared baking sheet and the Brussels sprouts at the other end, leaving space in the middle for the meatballs. Place the formed meatballs in the center of the sheet.

5. Bake for 20-25 minutes, until the meatballs reach an internal temperature of 165°F (74°C), the sweet potatoes are tender, and the Brussels sprouts are crispy on the edges. If needed, you can remove components that cook faster and continue cooking the rest.

6. While everything bakes, prepare the sauce: In a small bowl, combine all sauce ingredients and mix well. Refrigerate until ready to serve.

7. Serve the meatballs and roasted vegetables hot, with the lemon-garlic yogurt sauce drizzled on top or served on the side.

Grocery List

• 1 lb ground turkey (93% lean)
• 2 medium sweet potatoes (about 1 lb)
• 1 lb Brussels sprouts
• 1 small onion
• 1 head garlic
• 1 bunch fresh parsley
• 1 lemon
• 1 bunch fresh herbs (dill, parsley, or chives) for sauce
• 1 container plain Greek yogurt
• 1 egg
• Whole wheat breadcrumbs (or almond flour)
• Olive oil
• Balsamic vinegar (optional)
• Dried Italian herbs
• Dried rosemary
• Garlic powder
• Paprika
• Salt
• Black pepper

Macros

Per 250g (~1c): 295 calories, 21g protein, 13g fat, 23g carbs, 5g fiber, 6g sugar