Greek Turkey Meatballs are made on just two sheet pans with roasted sweet potatoes and veggies for the ultimate meal prep lunch! It’s all topped with a creamy avocado sauce and can be easily customized to fit every dietary need!
Guys, guys, guys!
I have the BEST meal prep recipe for you! Greek Turkey Meatballs made on just a couple sheet pans. Or three if you’re Josh & me.
I’m, like, nonstop with these super easy one pan dinners. For a little Indian flare, check out this One Pan Garam Masala Chicken & Rice and Za’atar Sheet Pan Chicken! Craving comfort? One Pan Chicken & Mushroom Farro is totally calling your name!
Meatballs are the perfect meal prep recipe, though. Using two pounds of turkey, this recipe easily makes 6-8 servings, perfect for you and your honey during the week! And you can even change up the vegetables! Here, I used red pepper and zucchini along with perfectly baked sweet potatoes, but if you want traditional Greek, try out the Cucumber Tomato Salad from this recipe! OR!
- For a lower carb option, substitute butternut squash or cauliflower rice for the sweet potatoes
- Swap out the potatoes for brown rice, couscous, or quinoa
- Try adding roasted red onion and/or roasted summer squash or even green beans!!
Guys. This recipe is totally customizable! Because I always want you to feel free in the kitchen!
So let’s chat about how to make this recipe fit your dietary needs. With so many eating styles out there now, I want these recipes to suit you!
- To make these Paleo, substitute the whole wheat breadcrumbs for 1/2 c. almond flour or 1/4 c. coconut flour. Dairy is a gray zone on the Paleo diet, so if you aren’t consuming dairy, simply leave out the Greek yogurt and feta cheese.
- To make these meatballs Whole30 approved, use the same swap as above and use coconut yogurt in place of Greek yogurt (or leave it out entirely). You’ll also want to leave off the cheese.
- For a truly gluten free recipe, be sure to use gluten free breadcrumbs (like Ian’s), almond flour, or coconut flour!
Mmkay. Let’s also chat deliciousness. And ease!
These Greek Turkey Meatballs are loaded with spices, onions, and herbs for AH-MAZING Greek flavor. And the avocado sauce?! I can’t even. The blend of Greek yogurt and avocado makes this sauce totally creamy. It doubles as a salad dressing (yes, I went there) and as a dip for sweet potato fries, roasted veggies, and pretty much everything else. Also a sandwich spread. Clearly, it’s a staple in our household.
I love the addition of both cilantro and parsley in these Greek Turkey Meatballs. The punch of flavor is definitely necessary!
And because you all know how I roll, these meal prep bowls also include a healthy dose of feta cheese!
In terms of timing, you’ll want to start roasting the sweet potatoes (or butternut squash!) first since they’ll take the longest. Next, the meatballs and veggies. Everything roasts at 400 F and your entire meal is done in less than 40 minutes. Of course, it takes a few minutes to roll the meatballs and chop the vegetables, but that’s what husbands are for, right?
While everything roasts, we’ll make the avocado sauce. All you need is a blender or food processor! Keep this recipe on hand because the sauce is seriously good on just about everything. From salads to chicken to veggies and fries, this avocado sauce does it all.
This recipe gives you healthy, delicious lunches prepped in less than 45 minutes! Plus, you get your rainbow of vegetables and a sauce that doubles as a salad dressing.
These Greek Turkey Meatballs are unbeatable.
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These easy Greek Turkey Meatballs are perfect for meal prep, made using only two sheet pans, and can be customized to fit every dietary need!
- 2 lbs. lean ground turkey (or 1 lb. lean and 1 lb. extra lean)
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 3/4 c. whole wheat panko (SUB gluten free panko, almond flour, or 1/4 c. coconut flour)
- 1/2 c. red onion, finely minced or grated
- 1/4 c. fresh parsley, minced
- 1/4 c. cilantro, minced
- 1 1/4 tsp salt, divided
- 1 tsp dried oregano, divided
- 1/2 tsp pepper, divided
- 1 1/2 lbs. sweet potatoes, cubed
- 2-3 red peppers, sliced
- 4 zucchini, sliced
- 2 Tbsp olive oil
- Feta cheese, for topping
- 1 avocado
- 1/4 c. Greek yogurt (omit if needed)
- 2 Tbsp lemon juice
- 1 clove garlic
- 1/4 tsp salt
- 3-5 Tbsp water, as needed, to thin
Preheat the oven to 400 F and line two (or three!) large rimmed baking trays with foil. Spray lightly with cooking spray.
To make the meatballs, add the ground turkey, egg, garlic, panko crumbs (or almond or coconut flour), red onion, parsley, cilantro, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 pepper to a bowl. Mix thoroughly. Roll into meatballs (about 2 Tbsp mixture) and place onto one of the baking trays.
Cube the sweet potatoes and place onto one of the baking trays. Drizzle with olive oil and season with salt and pepper. Roast at 400 F for a total of 30 - 40 minutes; after 15 minutes, add the red pepper, zucchini, and meatballs; drizzle the veggies with a little more olive oil and season with more salt, pepper, and oregano. Roast vegetables and meatballs another 20 minutes, or until done.
To make the avocado sauce, add the avocado, Greek yogurt, lemon juice, garlic, salt, and 3 Tbsp water to a blender or food processor. Process until smooth, adding more water if necessary to thin.
Divide the meatballs, sweet potatoes, and vegetables into portions and drizzle with avocado sauce. Top with feta cheese.
*Note: feel free to substitute any of the types of vegetables, or substitute the sweet potatoes for cooked brown rice, quinoa, or cauliflower rice.
Nutrition Information per Serving:
Calories: 460 Protein: 34g Carbs: 42g Fat: 15g Fiber: 9g