Turkey Meatballs with Broccoli and Potatoes

What you need

• 1 lb ground turkey (93% lean)
• 1/2 cup plain breadcrumbs
• 1 large egg, beaten
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1.5 lbs baby potatoes, halved
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 tablespoon fresh rosemary, chopped

The easy way

1. Preheat oven to 400°F (200°C) and line a large baking sheet with foil.
2. In a bowl, mix ground turkey, breadcrumbs, egg, garlic powder, salt, and pepper until just combined; form into 16 meatballs.
3. Place meatballs on one side of the baking sheet and arrange halved potatoes around them; drizzle everything with olive oil and season with salt and pepper.
4. Roast for 20 minutes, then add broccoli florets to the empty space on the pan and pour chicken broth over the potatoes.
5. Continue roasting for 15-20 minutes until meatballs reach 165°F internally and potatoes are tender when pierced with a fork.
6. Sprinkle with fresh rosemary before serving; store cooled leftovers in sealed containers in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.