Preheat oven to 220°C (425°F). Line a large baking sheet with a silicone mat or parchment paper.
In a large skillet over medium heat, soften spinach and garlic in olive oil for 4 minutes, stirring. Let cool.
In a large bowl, combine turkey, spinach, basil, panko, egg, salt and pepper.
Using a 30 mL (2 tbsp/1 oz) ice cream scoop, form meat mixture into 18 balls and place on half of baking sheet.
Place the diced sweet potatoes on the other half of the baking sheet. Pour in the olive oil, sprinkle with salt and pepper and mix well.
Bake the meatballs and sweet potatoes for 20 minutes.
Mix the sweet potatoes and add the broccoli florets to the baking sheet. Drizzle the broccoli florets with oil and bake for an additional 15 minutes or until the meatballs reach an internal temperature of 165°F (74°C).
While cooking, grind all ingredients for romesco sauce.
To assemble, place the couscous at the bottom of the bowls and top with lettuce, beets, turkey meatballs, sweet potatoes, broccoli and green onions. Serve with romesco sauce.
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