Easy Sheet Pan Turkey Meatballs (Printer-friendly)

Juicy turkey meatballs paired with tender zucchini for a healthy, fuss-free weeknight dinner.

# What You'll Need:

→ Meatballs

01 - 1.1 lb ground turkey
02 - 1 large egg
03 - ½ cup gluten-free breadcrumbs
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp onion powder
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Zucchini

11 - 2 medium zucchinis, sliced into ½-inch rounds
12 - 1 tbsp olive oil
13 - ½ tsp salt
14 - ¼ tsp black pepper
15 - ½ tsp dried Italian herbs (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, gently combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and black pepper without overmixing.
03 - Shape mixture into sixteen 1¼-inch meatballs and arrange evenly on one side of the sheet pan.
04 - Toss zucchini rounds with olive oil, salt, black pepper, and optional Italian herbs. Spread in a single layer on the other side of the sheet pan.
05 - Bake for 20 to 25 minutes, turning both meatballs and zucchini halfway through baking, until meatballs reach an internal temperature of 165°F and zucchini is tender and lightly golden.
06 - Serve immediately garnished with additional parsley or a squeeze of lemon, if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is a breeze and you can actually relax while dinner bakes.
  • The turkey stays moist and tender thanks to the Parmesan and egg, never dry or bland.
  • It feels healthy without tasting like diet food, just real ingredients that happen to be good for you.
  • You can prep the meatballs ahead and refrigerate them until youre ready to bake.
02 -
  • Dont overmix the meat or the meatballs will turn out dense and rubbery, mix just until everything is evenly distributed.
  • Make sure the zucchini is in a single layer with space between pieces, or it will steam and turn soggy instead of roasting.
  • Check the internal temperature of the meatballs with a thermometer to avoid overcooking and drying them out.
03 -
  • Wet your hands with cold water before rolling the meatballs so the mixture doesnt stick to your palms.
  • If you want a deeper flavor, broil the pan for the last two minutes to get extra caramelization on the zucchini and meatballs.
  • Double the batch and freeze the uncooked meatballs on a tray, then transfer to a freezer bag for a future meal ready to go.
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