Weight-Loss Turkey Meatball Traybake

Serves 4 · 20 min prep · 32 min cook

Ingredients

• 1.25 lb lean ground turkey
• 1 large egg
• 1/3 cup almond flour
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium zucchini, sliced into half-moons
• 2 red bell pepper, chunks
• 1 large red onion, wedges
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup crumbled feta (optional light)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2In a mixing bowl, combine the ground turkey, egg, almond flour, minced garlic, chopped parsley, oregano, smoked paprika, salt, and black pepper. Mix gently with clean hands until just combined; avoid overworking so the meatballs stay tender.
3. 3Scoop and roll the mixture into roughly 16–20 golf-ball-sized meatballs and set them aside on a plate.
4. 4Toss the zucchini half-moons, bell pepper chunks, red onion wedges, and cherry tomatoes with olive oil, salt, and black pepper directly on the sheet pan, spreading them into an even layer.
5. 5Nestle the meatballs among the vegetables, leaving a little space so everything can brown rather than steam.
6. 6Roast for 18–20 minutes, then carefully flip the meatballs and stir the vegetables. Continue roasting another 10–12 minutes until the meatballs reach 165°F internally and the vegetables are caramelized at the edges.
7. 7Remove the pan from the oven and immediately drizzle everything with fresh lemon juice so the bright acidity hits the hot surface.
8. 8If using, scatter the light feta over the tray while still warm so it softens slightly.
9. 9Let the tray rest 3–4 minutes, then portion meatballs and vegetables onto plates for a complete high-protein, lower-calorie dinner.