Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, combine broccoli, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into an even layer.

Bake uncovered in hot oven, 5 minutes.

While broccoli bakes, continue recipe.

In a mixing bowl, combine ground turkey, panko, ricotta, half the shredded cheese (reserve remaining for garnish), pesto, Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper. Form into 6 equally-sized meatballs.

After 5 minutes, carefully remove tray from oven and push broccoli to one side. Top broccoli with butter, breaking up into smaller pieces. Tray will be hot! Use a utensil.

Transfer meatballs to now-empty side of tray.

Bake uncovered in hot oven until broccoli is tender and meatballs reach a minimum internal temperature of 165 degrees, 25-30 minutes.

While meal bakes, place marinara in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until warmed through, 30-60 seconds.

Carefully remove bowl from microwave and tray from oven.

To serve, top meatballs with marinara and garnish broccoli with remaining shredded cheese. Bon appétit!