Save to Pinterest I pulled this sheet pan dinner together on a Wednesday night when I realized I had exactly twenty minutes before everyone got home. The turkey was defrosted, the zucchini was sitting on the counter, and I just threw it all together without much of a plan. What came out of the oven was so good that my kids asked for it again the next week. Sometimes the best recipes are born from pure necessity.
The first time I made these, I was skeptical about how the zucchini would turn out. I had visions of soggy vegetables pooling water all over the pan. But the high heat worked magic, crisping the edges while keeping the centers tender. My husband, who usually picks vegetables out of his dinner, ate every single piece. I took that as a win.
Ingredients
- Ground turkey: I use 93% lean because it has just enough fat to keep the meatballs juicy without being greasy.
- Egg: This binds everything together and adds a little richness to the meat mixture.
- Gluten-free breadcrumbs: They absorb moisture and keep the meatballs tender, not dense.
- Parmesan cheese: Adds a salty, nutty flavor that makes these taste way more interesting than plain turkey.
- Garlic: Fresh is best here because it distributes evenly and smells incredible while baking.
- Fresh parsley: Brightens up the whole dish and makes it taste less heavy.
- Dried oregano: Gives a subtle Italian vibe without overpowering the other flavors.
- Onion powder: A quiet background note that rounds out the seasoning.
- Salt and black pepper: Non-negotiable for bringing out all the other flavors.
- Zucchini: Slice them evenly so they cook at the same rate as the meatballs.
- Olive oil: Helps the zucchini caramelize and prevents sticking.
- Dried Italian herbs: Optional, but they make the zucchini taste like they belong in the same meal.
Instructions
- Preheat and prep:
- Set your oven to 220°C (425°F) and line a large sheet pan with parchment paper. This prevents sticking and makes cleanup almost too easy.
- Mix the meatball base:
- In a large bowl, combine turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Use your hands or a fork and stop as soon as everything is just combined—overmixing makes them tough.
- Shape the meatballs:
- Roll the mixture into 16 small meatballs, about the size of a golf ball. Place them on one side of the sheet pan with a little space between each one so they brown evenly.
- Toss the zucchini:
- In another bowl, toss zucchini rounds with olive oil, salt, pepper, and Italian herbs if you are using them. Spread them in a single layer on the other side of the pan.
- Bake and flip:
- Bake for 20 to 25 minutes, flipping the meatballs and stirring the zucchini halfway through. The meatballs should hit 74°C (165°F) inside and the zucchini should be golden at the edges.
- Serve warm:
- Pull everything out, sprinkle with extra parsley or a squeeze of lemon, and serve right away.
Save to Pinterest One night I served these with a big bowl of quinoa and a lemon yogurt sauce on the side. My daughter dipped everything in the sauce, even the zucchini, and declared it her new favorite dinner. That is when I knew this recipe had officially earned its spot in our regular rotation.
What to Serve Alongside
I love pairing these meatballs with something that soaks up the juices. Quinoa works beautifully, but so does rice, couscous, or even a pile of mashed cauliflower. A simple green salad with a tangy vinaigrette balances the richness of the meatballs. If you want to go all in, serve them with marinara or tzatziki for dipping.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to four days. I reheat them in a skillet over medium heat with a splash of water or broth to keep them moist. You can also freeze the cooked meatballs for up to three months—just thaw them overnight in the fridge and reheat gently. The zucchini does not freeze as well, so I usually make fresh vegetables when I am reheating frozen meatballs.
Easy Swaps and Variations
If you do not have zucchini, yellow squash or bell peppers work just as well. I have also used cherry tomatoes and they get sweet and jammy in the oven. For a dairy-free version, skip the Parmesan or use a plant-based alternative. If gluten is not an issue, regular breadcrumbs are totally fine.
- Add a pinch of red pepper flakes to the meatball mix for a little heat.
- Swap parsley for basil or cilantro depending on what you have on hand.
- Toss the zucchini with balsamic vinegar before baking for a tangy twist.
Save to Pinterest This is the kind of dinner that makes you feel like you have it all together, even when you absolutely do not. Serve it on your best night or your messiest one—it works either way.
Common Recipe Questions
- → How do I ensure the meatballs stay moist?
Mix ingredients gently without overworking, and include moist components like egg and cheese to maintain juiciness during baking.
- → Can I substitute zucchini with other vegetables?
Yes, yellow squash, bell peppers, or other sturdy vegetables can be used for similar results.
- → What internal temperature should the meatballs reach when done?
Cook until the internal temperature reaches 74°C (165°F) to ensure safety and optimal texture.
- → Is it possible to make this dish dairy-free?
Omit the Parmesan cheese or replace it with a plant-based alternative to keep it dairy-free.
- → What sides pair well with this sheet pan dish?
Quinoa, rice, or a fresh green salad complement the savory meatballs and zucchini nicely.