Easy Sheet Pan Turkey Meatballs (Printable)

Juicy turkey meatballs baked with tender zucchini for a healthy, easy weeknight meal.

# What You 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)

# Steps:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine ground turkey, egg, gluten-free breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently until just combined.
03 - Shape the mixture into 16 meatballs approximately 1¼ inches in diameter and arrange them evenly on one side of the prepared sheet pan.
04 - In a separate bowl, toss zucchini slices with olive oil, salt, black pepper, and Italian herbs if using. Spread them in a single layer on the other side of the sheet pan.
05 - Bake for 20 to 25 minutes, turning meatballs and zucchini halfway through. Cook until meatballs reach an internal temperature of 165°F and zucchini is tender and lightly golden.
06 - Serve immediately, optionally garnished with additional parsley or a squeeze of lemon.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means you can actually sit down instead of hovering over the stove.
  • The meatballs stay tender and juicy without any frying or fuss, just straight into the oven.
  • It feels like a real meal but comes together faster than ordering takeout.
02 -
  • Don't skip the flip halfway through, it keeps the meatballs from flattening on one side and gives the zucchini even color.
  • If your meatballs are browning too fast but not cooked inside, lower the heat to 200°C and give them a few more minutes.
03 -
  • Wet your hands slightly before rolling the meatballs, it keeps the mixture from sticking and makes shaping way easier.
  • Use a small cookie scoop to portion the meatballs evenly, they'll cook at the same rate and look nicer on the plate.
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