Sheet Pan Mediterranean Meatball Bowls with Roasted Vegetables

Instructions

1. 1

   Preheat the oven to 400F. Adjust the 2 center racks.

2. 2

   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.

3. 3

   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.

4. 4

   Combine the panko, chicken broth, egg, parsley, spices, and remaining 1 teaspoon salt in a large bowl and mix well to combine.

5. 5

   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.

6. 6

   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.

7. 7

   Bake until the meatballs are cooked through, and the vegetables are tender, about to 25 minutes. Remove the vegetables and broil the meatballs on high to 3 minutes, until the top is browned. Sprinkle the veggies with a pinch of salt.

8. 8

   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.

9. 9

   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.