These harissa spiced meatballs roast on sheet pans with plenty of tasty Summer veggies, for a delicious complete meal. Roasting concentrates the flavor of the tomato and eggplant, making them extra sweet and savory. Bonus, these make a great meal prep recipe to save and serve on salad. In fact, make that lunch into a picnic and go #eatoutside!

Makes 4 servings

What you need

5 tablespoons harissa paste
1 large egg
½ cup almond flour
1/3 cup chopped parsley
6 tablespoons Tessemae’s Green Goddess
1 tablespoon Tessemae’s Slow Roasted Garlic
coarse salt and freshly ground black pepper
1 pound ground dark meat turkey
1 cup mixed cherry tomatoes, halved
1 onion, trimmed and cut into ½-inch slices
1 small eggplant, trimmed and cut into ½-inch pieces
1 can (15 ounces) chickpeas, rinsed and drained (optional)
salad greens, for serving
 

What you do

1. Heat your oven to 400 degrees. Stir together 3 tablespoons of the harissa, egg, almond flour, 2 tablespoons Green Goddess, Slow Roasted Garlic and salt and pepper until well blended.
2. Add ground turkey and work it into harissa mixture until well blended.
3. Divide tomatoes, onion, eggplant and chickpeas between 2 large rimmed baking sheets and drizzle each with 1 tablespoon of the Green Goddess and harissa, then sprinkle with salt and pepper. Toss to evenly coat.
4. Roll meatball mixture into golf ball-sized balls; place them on baking sheets, on and around veggies.
5. Bake meatballs until cooked halfway through, about 20 minutes, rotating pans halfway through cook time.
6. Remove pan from oven and move oven rack to uppermost position; heat broiler. Return one pan to oven and broil meatball mixture until lightly browned, rotating pan if meatballs are browning unevenly, about 4 more minutes; repeat with remaining pan.
7. Serve meatballs and veggies alongside salad greens.