Save to Pinterest I tossed the first batch of turkey meatballs straight onto a bare sheet pan and they stuck so badly I had to soak it overnight. Now I never skip the parchment paper. These meatballs became my Wednesday night solution when I needed something that felt like real cooking but didn't leave me with a sink full of pots. The zucchini roasts right alongside them, soaking up all those savory drippings, and the whole thing comes together before I've even finished my second cup of tea.
My neighbor knocked on the door once just as I was pulling these out of the oven, and the smell alone convinced her to stay for dinner. We ate them straight off the pan with forks, standing at the counter, laughing about how something this simple could taste so satisfying. She still texts me every few weeks asking if it's meatball night.
Ingredients
- Ground turkey: I use the 93% lean kind because it has just enough fat to keep the meatballs tender without making them greasy.
- Egg: This binds everything together so the meatballs hold their shape even when you flip them halfway through.
- Gluten-free breadcrumbs: They add structure and soak up moisture, and honestly, I can't tell the difference between these and regular ones.
- Parmesan cheese: Grated fresh makes a big difference in flavor, the pre-grated stuff works but doesn't melt into the meat the same way.
- Garlic: I mince mine fine so it melts into the mixture and doesn't burn on the outside of the meatballs.
- Fresh parsley: The fresh stuff brightens everything up, but dried works when my herb drawer is empty.
- Dried oregano: A little goes a long way, it gives that warm, Italian-ish backbone.
- Onion powder: Easier than chopping onions and it distributes flavor evenly without adding moisture.
- Zucchini: I slice them thick enough that they soften but don't turn mushy, about the width of my thumb.
- Olive oil: Just enough to help the zucchini caramelize and pick up those crispy edges.
Instructions
- Preheat and prep your pan:
- Set your oven to 220°C (425°F) and line a large sheet pan with parchment paper. If you skip the parchment, you'll be scrubbing stuck-on bits for way too long.
- Mix the meatball base:
- In a large bowl, combine turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Use your hands and mix just until everything comes together, overworking it makes them dense and tough.
- Shape the meatballs:
- Roll the mixture into 16 meatballs, each about the size of a golf ball. Arrange them on one side of the sheet pan with a little space between so they brown evenly.
- Season the zucchini:
- Toss zucchini rounds in olive oil, salt, pepper, and Italian herbs if you have them. Spread them in a single layer on the other side of the pan so they roast instead of steam.
- Bake and flip:
- Slide the pan into the oven and bake for 20 to 25 minutes, flipping both meatballs and zucchini halfway through. The meatballs should hit 74°C (165°F) inside and the zucchini should be tender with golden edges.
- Serve hot:
- Pull everything out, sprinkle with extra parsley or a squeeze of lemon, and serve straight from the pan.
Save to Pinterest There was a night last spring when I made a double batch of these for a potluck and forgot to label the dish. By the time I went to grab one, they were gone. Someone had scraped the pan clean and left a note asking for the recipe. That's when I knew this one was a keeper.
What to Serve Alongside
I usually spoon these over a bowl of quinoa or brown rice to soak up any pan juices. A simple green salad with lemon vinaigrette keeps things light, or you can go cozy with roasted sweet potato wedges. If I'm feeding kids, I set out a small bowl of marinara for dipping and watch the meatballs disappear even faster.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. I reheat them in a skillet over medium heat with a splash of water to keep the meatballs moist, or I microwave them covered with a damp paper towel. They also freeze beautifully for up to two months, just thaw overnight in the fridge before reheating.
Simple Swaps and Variations
If you want to skip the dairy, leave out the Parmesan or swap it for nutritional yeast. Yellow squash or bell peppers work just as well as zucchini, and I've even used cherry tomatoes when I had them on hand. For a heartier version, toss in some diced potatoes with the zucchini and add five extra minutes to the bake time.
- Try ground chicken instead of turkey for a slightly richer flavor.
- Add a pinch of red pepper flakes to the meatball mixture if you like a little heat.
- Serve with tzatziki or a drizzle of balsamic glaze for a fresh finish.
Save to Pinterest This recipe has saved more weeknights than I can count, and it still feels special enough to serve when someone drops by. I hope it becomes your easy go-to, too.
Recipe FAQs
- → How do I prevent meatballs from drying out?
Mix just until combined and include moist ingredients like egg and Parmesan to retain juiciness while baking.
- → Can I substitute zucchini with other vegetables?
Yes, yellow squash or bell peppers work well, adding variety while baking alongside the meatballs.
- → What internal temperature should the meatballs reach?
Cook until the internal temperature hits 74°C (165°F) to ensure the turkey is safely cooked through.
- → Is this dish suitable for gluten-free diets?
Use certified gluten-free breadcrumbs to keep the meal gluten-free without altering texture.
- → How can I add extra flavor to this meal?
Serving with marinara sauce or tzatziki adds complementary flavors and moisture to the meatballs.