Over the past month I have become obsessed with meal prep.
Starting a new job in August, it was finally time to jump on the band wagon and give meal prep a real try. After much research on Pinterest and across some of my favorite blogs, I decided to go with an ingredient rather than meal-heavy focus.
With this month’s Recipe Redux theme of making a sheet pan meal, I wanted to do something that could be both a meal and general ingredient prep for the week. Flavorful turkey meatballs and roasted spaghetti squash work well for a delicious meal right out of the oven, or for a variety of meals throughout the week.
The only issue with this sheet pan meal is that it’s hard to make it last when it’s so delicious. The meatballs are juicy and full of flavor from garlic and thyme. Sautéed baby kale packs extra vegetables into the grain and breadcrumb free meatballs. Pair them with shredded spaghetti squash tossed in olive oil, more garlic, and even some fresh parsley. If you like spice, red pepper flakes pair well with each the squash and meatballs.
Sheet pan turkey meatballs and spaghetti squash will be on repeat in our house this fall, and I might start making a double batch!
- 1 small red onion, finely grated*
- 3 T ground flax seed
- 1 lb ground turkey
- 3 cloves garlic, minced
- 1 t extra virgin olive oil
- 2 c greens [I used baby kale. Spinach or chard would also work well.]
- 1 t salt
- ½ t ground black pepper
- 1 t thyme
- ¼ t red pepper flakes (optional)
- 1 T almond meal (optional)
- 1 large spaghetti squash, split in half the long way
- 2 cloves garlic, minced
- 1-2 T extra virgin olive oil
- salt and pepper to taste
- Preheat the oven to 400 degrees F. Line a large rimmed sheet pan with parchment paper.
- To prepare the meatballs, heat the olive oil in a medium skillet. Add the garlic and greens and sauté until wilted, they will reduce significantly.
- While the greens cool, add the ground turkey, flax seed, salt, pepper and thyme to a large mixing bowl and combine. Add the greens and mix until well incorporated. Form the mixture into 10-12 large meatballs.
- Place the halved squash, cut side down, on one half of the sheet pan. Using a small knife or fork, pierce the squash in several places. Place the meatballs on the other half of the sheet pan. If desired, sprinkle each meatball with a pinch of almond meal to add some texture.
- Bake the sheet pan meal at 400 for 30-35 minutes until the meatballs are browned on top and cooked through and the squash is fork tender.
- Allow to cool slightly, flip the squash over and using a fork, shred the squash to make "spaghetti."
- Serve immediately or allow to cool completely then store the meatballs and squash separately to enjoy later.
- To serve, add the remaining oil to large skillet on medium heat. Add the garlic and sauté 30 seconds. Stir in the spaghetti squash and any additional vegetables (roasted cauliflower is great), and cook until the squash is heated through (if reheating). Enjoy with the turkey meatballs.
The serving preparation can be done for all the squash or individuals portions if used for meal prep.
*Grate your onion over a bowl to retain the juices. They help make tender meatballs.