
When warmer weather sets in, we’re here for sheet-pan dinners that can go in and out of the oven in less than 30 minutes. Enter these turkey meatballs jam-packed with fresh herbs and some chile for a kick of spice. These aren’t your low-and-slow, Sunday-supper-style meatballs. Rather, they’re bouncy with a bite, but still juicy and succulent thanks to the combo of ground dark-meat turkey and grated zucchini, which lends moisture and extends the meat. The meatballs are roasted on a sheet pan with green beans, then quickly finished under the broiler until the beans start to blister and char. If ground turkey isn’t your thing, these meatballs are equally delicious with ground pork, lamb, or beef.
And what would a sheet-pan meal be without a sauce? Here, turmeric is bloomed in olive oil and whisked with Greek yogurt, tahini, and a little lemon juice for a sunny yellow sauce that’s tangy, nutty, and a little earthy with a whisper of citrusy goodness. Since the sauce relies on turmeric for its main flavoring, invest in some good-quality turmeric like Diaspora Co. Pragati Turmeric. —Asha Loupy
Editor’s note: Asha Loupy is a recipe editor for Diaspora Co.
What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Mortar and Pestle
$30 At Amazon
Small Skillet
$25 At Amazon
Stainless Steel Mixing Bowls
$45 At Amazon
Whisk
$14 $13 At Amazon







