dinner · mediterranean
Sheet Pan Turkey-Feta Meatballs with Roasted Carrots & Lemon Tahini
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Instructions
1
Set a rack in the middle of the oven and preheat it to 425 F (220 C).
2
While the oven heats, peel the carrots and cut them into 3-inch sticks about 1/2 inch thick.
3
Halve the red onion and cut it into 1-inch wedges, keeping a little root on each so the layers hold.
4
Pile the carrots and onion onto one half of a large rimmed sheet pan, toss with oil, half the cumin, and salt, and spread into a single layer.
5
Finely chop the parsley leaves and tender stems, then peel the garlic and finely grate 2 cloves into a medium mixing bowl with the parsley.
6
Crack the egg into the bowl, beat it with a fork, then stir in the feta, almond flour, oregano, remaining cumin, and salt.
7
Add the ground turkey and mix gently with your hands just until evenly combined, without squeezing, so the meatballs stay tender.
8
Once the oven reaches 425 F, roast the vegetables for 8 minutes until the carrots start to soften and the onion edges turn translucent.
9
While the vegetables roast, roll the turkey mixture with damp hands into 12 balls about 1.5 inches wide and set them back in the bowl.
10
Pull out the pan, set the meatballs on the empty half with space between them, drizzle them with oil, and wash your hands.
11
Roast for 8 minutes until the meatballs turn opaque all over and release easily from the pan with golden undersides.
12
While they roast, grate the last garlic clove into a small bowl, halve the lemon, and squeeze in one half.
13
Whisk in the tahini, then the water and salt; it will seize and thicken before loosening into a smooth, pourable sauce.
14
Turn the meatballs with tongs and toss the carrots in the pan juices, then roast 7 to 9 more minutes until the meatballs are browned and 165 F inside and the carrots are tender with caramelized edges.
15
While the pan finishes, dice the cucumber and halve the tomatoes, then toss them in a serving bowl with oil, the remaining lemon half squeezed over, and salt.
16
Pick the mint leaves from the stems and tear the larger ones in half.
17
Divide the meatballs, carrots, and onion between plates, drizzle with the lemon tahini, scatter with mint, and serve the crunchy salad alongside.
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