Want to cook but don’t want the burden of cleaning up afterwards? Meet my paleo Sheet Pan Turkey Meatballs with Garlic Sweet Potato Noodles. Easy to make, easier to clean up.
This post is sponsored by NOW Foods.
I love being adventurous in the kitchen. Most of the time, my adventures lead to delicious results, but sometimes it’s at the cost of turning my kitchen into a war zone. Bowls, cutting boards, measuring cups and spoons everywhere! It’s like a bomb went off in order to create the explosions of flavor I often try to achieve.
Adventures in the kitchen don’t have to be complex, though, and if you’ve been following this blog for a while you know that my favorite recipes are the simplest. Simple doesn’t just mean a few ingredients or a short cook time. Simple can also mean using minimal cooking equipment, which makes for an easier clean up.
I hate doing the dishes, so the fewer dishes I use, the better! I was in one particularly don’t-want-to-do-the-dishes mood when I made these paleo Sheet Pan Turkey Meatballs with Garlic Sweet Potato Noodles.
All you need cooking equipment-wise is a large bowl and baking sheet. I eyeballed the spices, so I didn’t even have to clean measuring spoons. Yes, that’s how lazy I was feeling.
Anywho, I used the large bowl to mix up ground turkey with spices, egg and the secret ingredient: NOW Foods Organic Coconut Flour. The egg and flour helps the meatballs hold their shape. I rolled up the balls, placed them on baking sheet lined with parchment paper, and baked them for 15 minutes.
Then I rinsed out the bowl quickly and used it to toss my noodles with what is arguably the best food invention of all time: NOW Foods Ellyndale Garlic Coconut Infusions. It’s coconut oil with a nice kick of garlic flavor that makes everything it touches taste ah-mah-zing! I tossed the sweet potato noodles (which I bought pre-spiralized because again, #lazy) in the bowl with a few eyeballed tablespoons of Coconut Infusions and that was all the flavor needed. After the meatballs cooked for 15 minutes, I added the noodles to the pan and 15 minutes later, the whole meal was ready to go!
Put it on a plate or in a bowl, top it off with your favorite tomato sauce, and voila!
After you eat, throw away the parchment paper, wash your bowl and clean up is done! I doesn’t get much easier than that. Ready to give it a try? Of course you are!
- 1/2 lb 99% lean ground turkey
- 1 lb 93% lean ground turkey
- 2 eggs
- 2 Tbsp NOW Foods Coconut Flour
- 1.5 Tbsp paprika
- 1/2 Tbsp basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- 2-3 large sweet potatoes, spiralized
- 2 Tbsp NOW Foods Ellyndale Garlic Coconut Infusions
- pepper to taste
- Your favorite tomato sauce.
- Preheat your oven to 400° and line a large baking sheet with parchment paper.
- Combine ground turkey, egg, coconut flour and spices in a large bowl. Mix until thoroughly combined.
- Roll in 15-20 equal-sized meatballs. Place them on one half on the baking sheet, leaving the other half empty to add your noodles later.
- Bake for 15 minutes.
- Meanwhile, rinse out the bowl you used for the meatballs. We're going to use it for the noodles.
- Place your sweet potato noodles in the bowl and toss with melted Garlic Coconut Infusions. It's ok if the oil starts to solidify. It will melt again in the oven.
- After your meatballs have cooked for 15 minutes, remove your sheet pan from the oven. Place your sweet potato noodles on the empty side of the pan.
- Return pan to oven and bake another 10-15 minutes, until your meatballs are cooked through and your noodles are nice and soft.
- Divide noodles and meatballs among 4-5 bowls or plates, top with your favorite tomato sauce and enjoy (or keep stored in the fridge for up to 5 days).
Do you mind doing the dishes?
Have you ever tried Coconut Infusions?