-
1. Preheat the oven to 220°C (425°F). Line two large baking sheets with parchment paper or foil. Mince the garlic cloves and finely chop the parsley and fresh oregano.
4 clove Garlic cloves,
0.2 cup Fresh parsley,
2 tbsp Fresh oregano
-
2. In a large bowl, combine the ground turkey, eggs, minced garlic, parsley, oregano, smoked paprika, cumin, salt, and black pepper. Mix gently until just combined — do not overwork the meat or the meatballs will be tough. Rest the mixture in the refrigerator for 10 minutes.
500 g Ground turkey,
2 piece Egg,
4 clove Garlic cloves,
0.2 cup Fresh parsley,
2 tbsp Fresh oregano,
1 tsp Smoked paprika (pimentón dulce),
0.5 tsp Ground cumin,
1.5 tsp Salt,
0.5 tsp Black pepper
-
3. Cut the broccoli into medium-sized florets. In a separate bowl, toss the florets with half the olive oil, garlic powder, red chili flakes, remaining salt, and remaining black pepper until evenly coated. Spread in a single layer on one of the prepared baking sheets.
0.5 tsp Salt,
0.2 tsp Black pepper,
1.5 tbsp Olive oil,
2 piece Broccoli,
1 tsp Garlic powder,
0.5 tsp Red chili flakes
-
4. With lightly oiled hands, roll the turkey mixture into balls roughly 4 cm (1.5 inches) in diameter — you should get about 20 meatballs. Place them on the second prepared baking sheet and drizzle with the remaining olive oil.
1.5 tbsp Olive oil
-
5. Place both baking sheets in the preheated oven. Roast the broccoli for 20–22 minutes, flipping halfway, until the edges are crispy and charred. Bake the meatballs for 20–22 minutes until golden and cooked through (internal temperature 74°C / 165°F).
-
6. Remove both trays from the oven. Squeeze fresh lemon juice over the meatballs and roasted broccoli. Arrange on a platter and garnish with any remaining fresh parsley. Serve immediately.
0.2 cup Fresh parsley,
1 piece Lemon
