FRASER ELISABETH TAN, PHD

Sheet Pan Elote Meatballs with Roasted Veggies

Turkey meatballs infused with Mexican street corn flair, oven-baked alongside bell peppers, red onion, chickpeas and corn, then drizzled with a creamy, tangy, smoky yogurt sauce. Great as leftovers for lunch, too.

Serves 4 GF*

Ingredients

For the elote meatballs:

  • 1 lb ground turkey (93-94% lean)
  • 1 large egg
  • 1/2 cup corn (cut directly off the cob)
  • 1/4 cup finely diced red onion
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp finely chopped cilantro
  • 2 tbsp coconut flour
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • Zest from 1/2 lime

For the veggies:

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 large bell peppers, cut into chunks
  • 1 ear of corn, kernels cut off
  • 3/4 medium red onion, cut into large chunks
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp kosher salt
  • 1 tsp chipotle powder (or chili powder for a milder option)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

For the sauce:

  • 1/2 cup full-fat plain Greek yogurt or skyr
  • 1 tbsp lime juice
  • Zest from 1/2 lime
  • 1/2 tbsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • Cayenne (optional, for extra spice)
  • Water or milk, as needed to thin
  • Chopped cilantro and crumbled cotija cheese, for garnish

Directions

  1. Preheat your oven to 400F. In a large bowl, add all of the meatball ingredients and use your hands to mix until combined. Try not to over-mix as it will lead to denser, drier meatballs. Set aside.
  2. Add the chickpeas, bell peppers, corn and red onion to an extra-large baking sheet (21x15”), or split between two normal-sized baking sheets. Drizzle the oil and seasonings over top. Toss to coat and spread out evenly; there should be minimal overlap.
  3. Scoop out 2 tbsp of the turkey mixture and roll into a ball, then nestle the meatballs onto the baking sheet. It should make about 16-18 meatballs. Bake for 20 minutes. Optionally, switch your oven to broil for about 2-3 more minutes to get a nice golden finish on the meatballs and veggies.
  4. Meanwhile, add all of the sauce ingredients to a small bowl and stir until combined and smooth. Add milk or water as needed to thin it out to a drizzle-able consistency (about 1 tbsp).
  5. Once the sheet pan has cooled for a few minutes, drizzle the sauce over top. Garnish with more chopped cilantro and crumbled cotija, if you like. Enjoy!

Notes

  • Ground chicken works instead of turkey; use 93-94% lean so the meatballs don’t dry out.
  • No coconut flour? Try 1/2 cup almond flour, oat flour or panko breadcrumbs (if you’re not gluten free).
  • Leftovers keep in the fridge for 4-5 days; store the sauce separately if you plan to reheat.

Source: Munchin' with Maddie