Sheet Pan Spinach Feta Turkey Meatballs with Green Goddess Sauce
Bright, fresh flavors and seasonal Spring produce meet in this protein and fiber-packed sheet pan dinner! These Spinach Feta Turkey Meatballs are juicy and delicious, yet totally gluten and grain free. They're oven-baked along with some asparagus, potatoes and chickpeas, then topped off with a herby, greek yogurt green goddess sauce! Each serving has 38g of protein and 12g of fiber, to keep you full and satisfied without compromising on flavor.
Equipment
- 2 large bowls
- fork
- 2 tbsp cookie scoop (optional)
- extra large baking sheet or 2 normal baking sheets
- small blender or food processor
Ingredients
For the Spinach Feta Turkey Meatballs:
- 1 lb ground turkey (93-94% lean)
- 1 large egg
- 1 cup finely chopped fresh spinach
- ⅓ cup crumbled feta
- ¼ cup finely diced red onion
- 2 tbsp coconut flour
- 2 garlic cloves minced
- 1 tsp za'atar
- 1 tsp kosher salt
- ¼ tsp black pepper
For the Sheet Pan:
- 12 oz yellow or russet potato cut into ½" cubes*
- 1 bunch asparagus ends trimmed, then cut into 1.5" pieces
- 1 can chickpeas (15oz), drained & rinsed
- ¾ medium red onion cut into large chunks**
- 2 tbsp olive oil or avocado oil
- 1 tbsp za'atar
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Green Goddess Sauce:
- ½ cup full-fat plain skyr or greek yogurt
- ¼ cup packed cilantro ***
- ¼ cup packed parsley ***
- ¼ cup chives ***
- 1.5-2 tbsp lemon juice
- 1 garlic clove peeled
- kosher salt to taste
Instructions
- Preheat your oven to 400F. If time allows, add cubed potatoes to a bowl with ice cold water and allow them to soak while you prepare the rest of the recipe - this will remove some of the starch and make them crispier. It's best if they soak for at least 30 minutes, but not a big deal if you don't have time! Then, drain and pat them dry really well.12 oz yellow or russet potato
- Meanwhile, add egg, spinach, feta, red onion, coconut flour, garlic, za'atar, salt & pepper to a large bowl and mix with a fork until combined. Then, add in ground turkey and use your hands to gently incorporate, without over-mixing. Set aside.1 lb ground turkey, 1 large egg, 1 cup finely chopped fresh spinach, ⅓ cup crumbled feta, ¼ cup finely diced red onion, 2 tbsp coconut flour, 2 garlic cloves, 1 tsp za'atar, 1 tsp kosher salt, ¼ tsp black pepper
- Add asparagus, potato, chickpeas and red onion to an extra-large baking sheet (21x15"). If you don't own one this big, I recommend splitting it between two normal-sized baking sheets. Then, drizzle oil and seasonings over top. Toss to coat and spread out evenly on the baking sheet(s). There should be minimal overlap.1 bunch asparagus, 1 can chickpeas, 2 tbsp olive oil, 1 tbsp za'atar, ½ tsp kosher salt, ¼ tsp black pepper, ¾ medium red onion
- Scoop out 2 tbsp of the ground turkey mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. It should make about 16-18 meatballs. Transfer to the oven and cook for 20 minutes. Optionally switch your oven to broil for about 2-3 more minutes to get a nice golden finish on the meatballs and veggies.
- Meanwhile, add all green goddess sauce ingredients to a small blender or food processor and blend until smooth. Taste and adjust the amount of salt, pepper and lemon juice as needed.½ cup full-fat plain skyr, ¼ cup packed cilantro, ¼ cup packed parsley, ¼ cup chives, 1.5-2 tbsp lemon juice, 1 garlic clove, kosher salt
- Once the sheet pan is done cooking and has cooled for a few minutes, drizzle the green goddess sauce over top. Optionally, garnish with some more crumbled feta and fresh herbs. Enjoy!
Video
Notes
*NOTE: It's very important that your potato is cut into super small cubes, otherwise it won't get tender within the 20 minute cook time. **NOTE: In total you will need 1 medium red onion for this recipe. First, finely dice up 1/4 cup cup to add to the meatballs, then cut whatever is left into larger chunks and add it to the sheet pan. ***NOTE: Feel free to play around with the types of herbs in this green goddess sauce, and use up whatever you have on hand! It would also be great with some fresh basil, dill, mint and tarragon. DAIRY FREE: To make a dairy free version of this recipe, substitute a vegan feta in the meatballs and a thick, vegan yogurt (such as Siggi's plant based) in the green goddess sauce. You could also try using tahini instead of yogurt, but you may need to add some warm water to thin it out.
Nutrition
Calories: 518kcal | Carbohydrates: 43g | Protein: 38g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 1729mg | Potassium: 1193mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2309IU | Vitamin C: 38mg | Calcium: 250mg | Iron: 8mg