We test a lot of sheet pan meals that just don't make the cut, but this week's curry meatballs absolutely do, and we've been talking about them since the first time we made them. It's the perfect little nudge into fall: rich, a little spicy, still got some crunch in the peppers. From there we're leaning on one of the easiest chicken recipes we've ever made (seriously, don't let the spice list intimidate you) and turning the leftovers into a five-minute flatbread later in the week. Make a big batch of rice at the start — you'll use it twice — and you're basically coasting through the week.
DINNER #1: Sheet Pan Curry Meatballs | Total time: 1 hour | Serves 4
Trust me, this curry meatball recipe is a sheet pan meal that you actually want to try. We test a lot of sheet pan meals that just don’t make the cut, but this one absolutely does. Rich flavors, a little bit of heat, and peppers that still have a bit of crunch make this the perfect transition to fall meals!
Notes:
Spice Level: this does have a little bit of heat to it, so cut or leave out the cayenne if you need to.
Seasoning Turkey: If you like lots of flavor, I always recommend increasing your seasonings a bit when working with ground turkey. This works really well as is, but if you want a little extra oomph, it doesn’t hurt to put a few extra dashes of your seasoning.
Skip the Parchment: It’s a little more cleanup, but we find that parchment keeps the meatballs from browning. We prefer to cook directly on a sheet pan for a little more color on the meatballs.
Shortcut: As always, use minute, frozen, or microwave rice here if you need to!
Prep ahead: If you do make rice on the stove, feel free to make enough for this meal and the stir fry!
Fall Meal Plan #2
Curry meatballs, a shawarma shortcut, and two meal components doing double duty
