Sheet Pan Turkey Meatballs and Roasted Kale Salad
This Sheet Pan Meatballs and Roasted Kale Salad is an easy, nourishing meal that delivers big flavor with minimal effort. The juicy, golden-brown meatballs pair perfectly with a nutrient-dense salad and tangy dressing, making this a well-balanced dinner that’s just as delicious as it is simple.
Ingredients
Chicken Meatballs
- 1 lb ground turkey
- 1 egg
- ½ c panko breadcrumbs
- 1 tbsp minced parsley
- 2 tbsp grated parmesan cheese plus more for serving
- ½ tsp salt
- pepper
Kale Salad
- 1 bunch dino kale
- 1 medium carrot
- ½ c sliced sun dried tomatoes
- extra virgin olive oil
- salt to taste
Balsamic Dressing
- ¼ c balsamic vinegar
- 1 tsp dijon mustard
- ½ c extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400℉ and line a sheet pan with parchment paper.
- First make the meatballs: mix all the meatball ingredients together in a large bowl. Roll the meatballs into 16 meatballs and arrange them on the baking sheet. Bake 20 minutes.
- As the meatballs cook, prep the salad ingredients. Remove large stems from kale and thinly slice. Slice the carrot into thin ribbons with a Y-vegetable peeler or mandoline. Measure out 1/2 of sun dried tomatoes and slice (if they are not already sliced).
- When the timer goes off for the meatballs, add the kale, carrots, and sun dried tomatoes onto the sheet pan on top of cooked meatballs. Toss with a generous drizzle of olive oil and sprinkle of salt. Roast for another 5 minutes.
- Make the vinaigrette: in a small jar shake together all of the vinaigrette ingredients.
- Serve the meatballs and salad topped with a drizzle of balsamic vinaigrette and a generous sprinkle of parmesan cheese.