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Lunch recipe · from the recipe book

Smoky Paprika Turkey Meatballs with Roasted Vegetables

Tender smoked-paprika and oregano turkey meatballs with a crisp edge, served over caramelized zucchini, peppers, red onion and baby potatoes with a bright lemon-feta finish.

Smoky Paprika Turkey Meatballs with Roasted Vegetables

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 1 large50 gEggslightly beaten
  • ⅓ cup35 gPlain dry breadcrumbs
  • 3 cloves9 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 2 tsp4 gLemon zest
  • 3 small500 gRed potatoescut into 1-inch chunks
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp27 gOlive oil
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 2 tbsp30 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Prepare the vegetables first: on one pan, toss the red potatoes with one third of the olive oil, one third of the salt and half of the black pepper. Roast for 15 minutes.
  3. Meanwhile, in a large bowl, mix the egg, breadcrumbs, garlic, half of the parsley, the smoked paprika, oregano, red pepper flakes, lemon zest, one third of the salt and the remaining half of the black pepper. Add the ground turkey and mix gently until just combined.
  4. With damp hands, roll the turkey mixture into about 20 meatballs and space them on one half of the second pan.
  5. On the other half of the second pan, toss the zucchini, red bell pepper and red onion with another third of the olive oil and the remaining third of the salt.
  6. Brush the meatballs with the remaining third of the olive oil. Stir the potatoes, then roast both pans for 20 to 22 minutes, until the vegetables are browned and the meatballs reach 165°F (74°C) in the center.
  7. Pile the roasted potatoes, zucchini, pepper and onion onto plates, top with the meatballs, then drizzle with the lemon juice and scatter over the feta and the remaining half of the parsley.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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