Taste | Meatball Sheet Pan Dinner

February is Heart Health Month, and dinnertime should be no exception. This healthy sheet pan recipe takes two pans and 10 minutes of prep to execute, requiring only minimal chopping—perfect for the busy spa professional.

Not only is it easy, it’s healthy too. The meatballs are made with oat flour in lieu of breadcrumbs, thanks to the laundry list of health benefits that oats provide when eaten regularly. They’re an incredible source of soluble fiber and resistant starch, which support a healthy gut microbiome. Soluble fiber also helps increase feelings of fullness and lowers cholesterol levels.

The turkey is high in protein and boasts an impressive nutrient profile. It provides a significant amount of niacin, vitamin B12 and selenium—all essential vitamins and minerals. Selenium, in particular, plays a vital role in metabolic health. The thyroid needs selenium in order to produce thyroid hormones, so eating enough selenium-containing foods, like turkey, can help prevent certain thyroid issues.

Cauliflower has also been having a moment—but there’s a reason for that! It’s one of the most versatile veggies out there, and it’s packed with health-promoting nutrients and non-nutrients, like antioxidants. Meanwhile, the sweet potato wedges and carrot slices contain plenty of beta-carotene, which the body converts into antioxidant vitamin A that works to combat inflammation.

There’s certainly no question that this delicious and nutritious dish will quickly become a dinnertime staple for wellness pros looking after their own health.

Meatball Sheet Pan Dinner

Meatballs:

1 lb. ground turkey, lean

2 eggs

1 tsp. salt

1 cup oat flour

A few pinches black pepper

1 tsp. garlic powder

1/2 tsp. ground cumin

1/2 tsp. red pepper flakes

Vegetables:

10 oz. grape tomatoes

2 cups carrot chips

1 cup sweet potato, cut into 1/8 wedges

2 cups riced cauliflower, frozen

2 Tbsp. extra virgin olive oil

1 Tbsp. tahini

1 tsp. garlic powder

Salt and pepper to taste

Dressing:

2 Tbsp. hummus

Water

Lemon juice

Combine all ingredients for the meatballs in a large bowl. Using your hands, mash together until the mixture is uniform throughout. Do not overmix. Lay foil over baking sheet No. 1 and spray with cooking spray. Form 16 equally sized meatballs with hands and place onto tray; freeze for about 15 minutes.

Preheat oven to 425° F. Combine all veggie ingredients in one large bowl. Ensure that olive oil, tahini and spices evenly coat the veggies. Lay foil over baking sheet No. 2 and spray with cooking spray. Dump the veggies onto the tray and spread out, ensuring one even layer.

Once the oven is preheated, put both pans into the oven and

cook for about 40 minutes until veggies are soft and meatballs are cooked through. At minute 20, bring the top rack pan to the bottom rack, and the bottom rack pan to the top rack.

In a small dish, combine hummus with a small amount of water and/or lemon juice to thin into a dressing consistency. Plate each serving with a handful of greens (optional) and drizzle hummus dressing over the meatballs and veggies.

Vanessa Rissetto, MS, RD, and Tamar Samuels, MS, RDN, are the cofounders of Culina Health, a virtual nutrition coaching platform. Their mission is to help people build the holistic, scientific and custom lifestyle that works for them by providing realistic approaches to nutrition and redefining what food freedom really means.