Gluten Free Sheet Pan Turmeric Ginger Turkey Meatballs
This easy sheet pan dinner is nutrient dense and packed with flavor. Anti-inflammatory ginger and turmeric meatballs are baked with roasted veggies for a delicious one pan meal that is gluten free, dairy free, and paleo.
Servings 4 servings
Equipment
Ingredients
- 2 large sweet potatoes, chopped into bite size pieces
- 2 heads broccoli, chopped
- 2 tablespoon olive oil, divided
Meatballs
- 1 lbs ground turkey breast
- 1 tablespoon grated fresh ginger
- ½ teaspoon ground ginger
- 2 teaspoon ground turmeric
- 1 tablespoon yogurt of choice I use dairy free
- 1 tablespoon coconut flour
- 2 tablespoon coconut aminos
- ¼ teaspoon salt
- ½ cup shredded carrots
- ground pepper to taste
Instructions
- Preheat oven to 425F. Line a large sheet pan with parchment paper for easy clean up.
- Toss chopped sweet potato in olive oil and salt to taste and roast on prepared baking sheet for 15 minutes.
- After potatoes have cooked for 15 minutes, toss broccoli in olive oil and add to the pan in a single layer to cook for another 15 minutes.
- While veggies roast, make the meatball mixture by combining everything together in a large bowl and forming into about 16 meatballs. You can roll meatballs into a ball shape with your hand or use a medium cookie scoop.
- Evenly distribute the meatballs on the sheet pan between the veggies and bake for another 15 minutes until internal temperature reaches 165F.
- Serve as is or over rice and with extra coconut aminos, sesame seeds, and chopped cilantro..
Notes
Any ground white meat will work. Ground beef or lamb will also work in a pinch, but the flavor profile will be different.
You can use gluten free bread crumbs instead of coconut flour (this will make the recipe not paleo anymore though)
See substitutes and variations in above post for more options.