Sheet Pan Turkey Meatballs
Sheet Pan Turkey Meatballs


2 lbs ground turkey
2 eggs, beaten
1/4 cup Roasted Chile Avocado Oil
1 oz Back Yard Burger Blend
1 tsp salt
1/3 cup panko
4 scallions, white part only, thinly sliced
2 cloves garlic, grated

Slather them with marinara. Load them up on a sub. Dip them in sweet and sour sauce. There are so many ways to eat these delicious meatballs. Our Back Yard Burger Blend is the perfect combo of savory, roasty-toasty notes that will make these meatballs a weekday staple. They roast beautifully in Roasted Chile Avocado Oil and fill the kitchen with the most amazing aroma. Lots of good reason to make a batch- or three!


1.Preheat oven to 375ºF.
2.In a bowl, gently combine all ingredients and form into 24 meatballs about 1 inch thickness.
3. Place on sheet pan and roast for about 25 minutes, removing once to shake the pan to move the meatballs around for even browning.

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