And that’s what this project is really all about: eating well. Life gets crazy and complicated, but it’s so important to make it a priority to take care of our well-being. If I’ve helped even one person to feed themselves good food with a minimum of stress and a maximum of flavor, I consider that a win.
For our last venture into effortlessly balanced one-pan meals, we’re going Greek! This wholesome meal is built on fresh veggies and lean protein, and made irresistible with savory Mediterranean-style flavors. If you’ve already been tuning in for this series, I’m sure you’ve got the hang of this method by now. But let’s take one last time to break down exactly how simple this is…
1. Preheat your oven to 400 F and collect your ingredients. Line a sheet pan with aluminum foil for easy cleanup, and take out your favorite medium-sized bowl that you’ll use to toss the ingredients with their seasonings.
By the way, I know that the actual MyPlate recommendations call for the carb-y quarter of your plate to be covered with whole grains… But starchy vegetables are a good source of nutrients too, and honestly I couldn’t think of an efficient way to make whole grains happen on a sheet pan. But you can find inspiration for lots of other meals that include whole grains here!
You now have another 20 minutes to wash up (very thoroughly!), set the table, and pour yourself a Mediterranean Diet-approved glass of wine. You earned it! Just look at the beautiful, healthy dinner that you just put on the table:
The fresh veggies have their flavors concentrated by the roasting process, and the turkey meatballs are studded with tasty tidbits in every bite. You can either leave the tomato quarters whole, or mash them with a fork to create a sort of saucy dressing for the green beans. Either way, finish with a fresh squeeze of lemon juice for the perfect finishing touch.
Preheat your oven to 400 F and collect your ingredients. Line a sheet pan with aluminum foil for easy cleanup.
Halve the acorn squash, remove the seeds and slice into 1/2 inch wedges. In a medium bowl, toss the squash together with the olive oil and other seasonings, arrange them in a single layer over one quarter of the sheet pan, and place it into the oven to begin roasting.
Meanwhile, trim the green beans and quarter the tomato. Toss both together in the same medium bowl with the olive oil, salt & pepper, then set aside. This is also a good time to mince the onion and parsley for the meatball mixture.
After the squash has cooked for 20 minutes, remove it from the oven and distribute the green beans and tomatoes over half of the sheet pan. Use the same bowl to gently combine all of the meatball ingredients, and form the mixture into 8 equally sized small meatballs. Arrange them over the last quarter of the sheet pan and return it to the oven for about 20 more minutes, until the vegetables are tender and the meatballs are cooked through. Top the green beans with a fresh squeeze of lemon juice before serving.
2 thoughts on “MyPlate Bake #4: Greek Turkey Meatballs with Saucy Green Beans and Acorn Squash”
The MyPlate Bake Greek Turkey Meatball etc. recipe is so tasty and easy to prepare. I’ve made it twice in the last month. My husband loves it, too. Thanks for sharing!
Wonderful to hear this! I’m happy it’s been a hit, thank you for the kind words!