Easy Sheet Pan Turkey Meatballs (Print Version)

Tender turkey meatballs and zucchini baked together for a flavorful, 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 (or regular if preferred)
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
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 - Heat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, mix ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper until just combined, avoiding overmixing.
03 - Shape the mixture into 16 meatballs, approximately 1¼ inches each, and arrange evenly on one side of the prepared pan.
04 - Toss zucchini slices with olive oil, salt, pepper, and Italian herbs if using. Spread in a single layer on the opposite side of the pan.
05 - Bake for 20 to 25 minutes, turning meatballs and zucchini halfway, until meatballs reach an internal temperature of 165°F and zucchini is tender with light browning.
06 - Serve immediately, garnished with additional parsley or a squeeze of lemon as desired.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is just rinsing and wiping down a single sheet.
  • The meatballs stay juicy because turkey mixed gently with egg and Parmesan locks in moisture.
  • You can prep the meatball mixture in the morning and refrigerate it until dinnertime.
  • Zucchini roasts into tender, caramelized rounds that even picky eaters will try.
02 -
  • Do not overmix the turkey or the meatballs will turn out rubbery and dry instead of tender.
  • Make sure the zucchini slices are about the same thickness so they finish cooking at the same time.
  • Turn the meatballs halfway through baking or the bottoms will flatten and stick to the parchment.
  • If your sheet pan is small, use two pans so everything roasts instead of crowding and steaming.
03 -
  • Chill the meatball mixture for 10 minutes before rolling so it firms up and shapes more easily.
  • Use a small cookie scoop to portion the meatballs so they come out uniform and cook evenly.
  • Line your sheet pan with foil under the parchment if you want absolutely zero cleanup.
  • Taste the raw mixture by cooking a tiny piece in the microwave first so you can adjust seasoning before baking.
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