Easy Sheet Pan Turkey Meatballs (Printable)

Turkey meatballs baked with seasoned zucchini for a wholesome, easy dinner approachable any weeknight.

# 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)

# Step-by-step Directions:

01 - Set oven to 425°F and prepare a large sheet pan by lining with parchment paper or lightly greasing it.
02 - In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently until just combined.
03 - Shape mixture into 16 meatballs about 1¼ inches in diameter and arrange evenly on one side of the sheet pan.
04 - Toss zucchini slices with olive oil, salt, pepper, and optional Italian herbs in a separate bowl. Spread in a single layer on the opposite side of the sheet pan.
05 - Bake for 20 to 25 minutes, turning meatballs and zucchini halfway through, until meatballs reach internal temperature of 165°F and zucchini is tender and lightly browned.
06 - Serve immediately, optionally garnished with additional parsley or a squeeze of lemon.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is just tossing parchment and rinsing a bowl.
  • The meatballs stay moist and flavorful without any frying or fuss.
  • You can prep the mixture in the morning and bake it fresh when you get home.
02 -
  • Don't overmix the turkey or the meatballs will turn out dry and crumbly instead of tender.
  • Flip the meatballs gently with tongs so they don't fall apart, they firm up as they cook.
  • If your zucchini releases a lot of water, pat the rounds dry with a towel before tossing them in oil.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesn't stick to your palms.
  • Use a cookie scoop to portion the meatballs evenly so they all cook at the same rate.
  • Let the pan rest for a minute after baking, it makes the meatballs easier to lift without tearing.
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