Cranberry Jalapeño Turkey Meatball Sheet Pan Meal Prep
These Cranberry Jalapeño Turkey Meatballs are a high-protein, sweet-and-spicy sheet pan meal made with roasted butternut squash and Brussels sprouts. Perfect for cozy, healthy meal prep in just 40 minutes.
Ingredients
Turkey Meatballs:
- 1.5 lbs ground turkey 93% or 99%
- 1 egg
- ⅓ cup panko or gluten-free breadcrumbs
- ⅓ cup crumbled feta
- 1 jalapeño finely diced (remove seeds for mild)
- ¼ cup dried cranberries chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
Veggies:
- 3 cups Brussels sprouts halved
- 2 cups butternut squash cubes
- 1.5 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Optional Toppings:
- Extra feta
- Fresh parsley
- Balsamic glaze
Let's Make It
- Preheat oven to 425°F. Line a large sheet pan with parchment.
- Mix meatballs: Combine turkey, egg, breadcrumbs, feta, jalapeño, cranberries, garlic, olive oil, salt, pepper, and onion powder. Roll into 16 meatballs.
- Season veggies: Add Brussels sprouts + squash to the sheet pan. Toss with olive oil, garlic powder, salt, and pepper.
- Add meatballs to the center of the pan.
- Roast 22–25 minutes or until meatballs reach 165°F and veggies are caramelized.
- Finish: Add feta, parsley, or a drizzle of balsamic glaze.
- Divide into 4 containers for meal prep.