Veggie + Turkey Meatballs and Broccoli Sheet Pan Recipe

DIRECTIONS

1. Preheat oven to 400°F.
2. In a large bowl, toss the frozen broccoli with the olive oil and ¼ teaspoon salt. Arrange in a single layer on a rimmed baking sheet. Once the oven is preheated, roast the broccoli for 10 minutes.
3. While the broccoli is roasting, shred the zucchini and place in the large bowl. Toss with 1 teaspoon salt and let sit for 5 minutes to allow some of the moisture to come out. Place the zucchini in a clean towel and squeeze as much moisture out as you can, then place back in the large bowl.
4. Press or mince 4 cloves of garlic and add to the zucchini, along with the pepper, Italian seasoning, ¼ teaspoon salt, and the eggs. Mix well to combine and evenly distribute all the ingredients. Add the ground turkey and use your hands to combine the ingredients fully.
5. Form the turkey-zucchini mixture into 12 meatballs (about 2 heaping tablespoons per meatball).
6. When the broccoli is done with 10 minutes of roasting, remove the baking sheet from the oven and reduce the oven heat to 345°F. Place the meatballs on the sheet pan, interspersing between the broccoli florets. Bake for 20 minutes, or until the meatballs reach an internal temperature of 165°F.
7. While the meatballs cook, make the goat cheese sauce. In a small saucepan over medium heat, warm the cream. Mix in the garlic and ¼ teaspoon salt and continue to heat until warmed through, but not boiling. Add the goat cheese and stir or whisk until the goat cheese is melted and the mixture thickens some. Keep warm until ready to serve.
8. To serve, plate roughly ¼ of the cooked broccoli (about ¾ cup) and three meatballs. Drizzle with 2 tablespoons of the goat cheese sauce and enjoy!