Lunch recipe · from the recipe book

Turkey Parmesan Meatballs with Roasted Butternut

Name: Turkey Parmesan Meatballs with Roasted Butternut
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Ground turkey, 93% lean; ½ cup (45 g) Plain dry breadcrumbs; ¼ cup (60 ml, 60 g) Milk, 2%; 1 large (50 g) Eggs, lightly beaten; ⅓ cup grated (30 g) Grated Parmesan; 3 cloves (9 g) Garlic, minced; ½ cup chopped (80 g) Yellow onion, finely grated; ¼ cup chopped (15 g) Fresh parsley, finely chopped; 2 tsp (2 g) Dried oregano; 4¼ cups cubed (600 g) Butternut squash, peeled, cut into 3/4-inch cubes; 2 medium (240 g) Red bell pepper, cut into 1-inch pieces; 2½ cups cut (250 g) Green beans, trimmed; 2 tbsp (30 g) Olive oil; ¾ tsp (5 g) Salt; ¾ tsp (2 g) Black pepper

Tender, garlicky turkey meatballs with Parmesan and parsley, served with caramelized butternut squash, red peppers and green beans roasted until browned at the edges.

Oven
1 hr · 30 min hands-on
Serves 4

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb560 gGround turkey, 93% lean
½ cup45 gPlain dry breadcrumbs
¼ cup (60 ml)60 gMilk, 2%
1 large50 gEggslightly beaten
⅓ cup grated30 gGrated Parmesan
3 cloves9 gGarlicminced
½ cup chopped80 gYellow onionfinely grated
¼ cup chopped15 gFresh parsleyfinely chopped
2 tsp2 gDried oregano
4¼ cups cubed600 gButternut squash, peeledcut into 3/4-inch cubes
2 medium240 gRed bell peppercut into 1-inch pieces
2½ cups cut250 gGreen beanstrimmed
2 tbsp30 gOlive oil
¾ tsp5 gSalt
¾ tsp2 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
On the first pan, toss the butternut and bell pepper with two-thirds of the olive oil, half the salt and half the black pepper; spread in one layer and roast 15 minutes.
Meanwhile, in a large bowl, stir the breadcrumbs into the milk and let them soak 5 minutes.
Add the egg, Parmesan, garlic, onion, parsley, oregano, the remaining salt and the remaining black pepper to the soaked breadcrumbs and mix well.
Add the turkey and mix gently with your hands until just combined; shape into 16 balls and set them on the second pan.
Toss the green beans with the remaining olive oil and add them to the first pan after its 15 minutes, stirring the vegetables.
Roast both pans together for 18 to 22 minutes, until the vegetables are tender and browned and the meatballs reach 165°F (74°C) in the center.
Rest the meatballs 3 minutes, then serve 4 meatballs per plate with the roasted vegetables.

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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Turkey Parmesan Meatballs with Roasted Butternut

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