Sheet-Pan Shawarma Turkey Meatballs with Roasted Cauliflower & Lemon Tahini Drizzle

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper for effortless cleanup.

   5 min

   Tip: High heat is key here—it caramelizes the veggies and gets nice browning on the meatballs without drying them out.

2. 2

   On the sheet pan, combine 1 medium head cauliflower, 1 medium red bell pepper, and 1 medium red onion. Drizzle with 1 tbsp olive oil and season with 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, and 0.5 tsp kosher salt. Toss to coat and spread out, leaving small spaces for the meatballs.

   8 min

   Tip: Cutting the cauliflower florets into smaller bite-sized pieces ensures they roast at the exact same speed as the meatballs.

3. 3

   In a mixing bowl, gently combine 1 lb ground turkey, 0.5 cup panko breadcrumbs, 1 large egg, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 0.5 tsp garlic powder, 0.5 tsp kosher salt, and 0.5 tsp black pepper. Roll into 12 to 14 meatballs (about golf-ball size) and nestle them onto the sheet pan among the vegetables.

   10 min

   Tip: Don't overmix ground turkey or the meatballs will turn dense. Gentle hands equal tender meatballs! Wet your hands lightly with water to stop sticking while rolling.

4. 4

   Bake at 425°F for 18 to 20 minutes, until the meatballs reach an internal temperature of 165°F and the cauliflower is tender and lightly charred at the edges.

   20 min

   Tip: No need to flip them halfway through—the high heat handles all the magic.

5. 5

   While the pan roasts, whisk together 0.25 cup tahini, 2 tbsp fresh lemon juice, 1 tbsp maple syrup, and 2 tbsp warm water in a small bowl until smooth and drizzleable.

   5 min

   Tip: Tahini will seize up and look clumpy at first when lemon juice hits it—just keep whisking! Add an extra splash of warm water if it's too thick.

6. 6

   Remove the sheet pan from the oven. Drizzle the lemon-tahini sauce all over the hot meatballs and veggies, then garnish with 0.25 cup chopped fresh parsley. Serve right off the pan!

   2 min

   Tip: Got warm pita or naan on hand? Toss it in the oven for the last 2 minutes of baking to scoop up all that extra sauce.