Preheat and prep: Heat your oven to 400°F (200°C). Line two sheet pans with parchment for easy cleanup. Lightly oil one pan for the veggies.

Chop the vegetables: Slice bell peppers and red onion into strips. Cut broccoli into florets. Toss with olive oil, salt, and pepper. Spread on the oiled pan.

Mix the meatballs: In a large bowl, combine ground turkey, eggs, breadcrumbs, grated onion (with juices), minced garlic, Worcestershire, smoked paprika, chili powder (if using), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 1/3 cup BBQ sauce. Mix gently until just combined.

Shape the meatballs: Use a 2-tablespoon scoop or your hands to form 24–28 meatballs. Place them on the second sheet pan, spacing evenly.

Bake: Put both pans in the oven. Roast the veggies for 18–22 minutes until tender and charred on the edges. Bake the meatballs for 14–16 minutes, until cooked through (internal temp 165°F/74°C).

Sauce and finish: Toss or brush the baked meatballs with the remaining BBQ sauce (about 2/3 cup). Return to the oven for 2–3 minutes to set the glaze.

Cook your carb: While the oven works, cook rice or quinoa according to package directions, or roast diced potatoes with oil, salt, and pepper until crisp.

Assemble meal prep bowls: Divide rice (or potatoes), roasted veggies, and meatballs into 5 containers. Drizzle a little extra BBQ sauce if you like. Garnish with chopped parsley or green onions.

Cool before sealing: Let the containers sit open for 15–20 minutes so steam escapes. Then seal and refrigerate.