Easy Sheet Pan Turkey Meatballs (Printable Version)

Juicy turkey meatballs paired with tender zucchini for a healthy, fuss-free dinner option.

# Ingredient List:

→ 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)

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or grease lightly.
02 - In a large bowl, mix ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper until just combined without overmixing.
03 - Shape mixture into sixteen 1¼-inch meatballs and arrange them evenly on one side of the sheet 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 sheet pan.
05 - Bake for 20–25 minutes, turning meatballs and zucchini halfway through, until meatballs reach internal temperature of 165°F and zucchini is tender with light browning.
06 - Serve immediately, optionally garnished with additional fresh parsley or a squeeze of lemon.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent.
  • The meatballs stay incredibly moist because turkey gets a boost from the Parmesan and egg.
  • You can prep the meatballs in the morning and bake them right before dinner.
  • It feels like a proper meal but takes less effort than ordering takeout.
02 -
  • Do not skip the parchment paper or a good greasing—turkey sticks like glue to bare metal.
  • If your zucchini releases too much water, pat the slices dry with a towel before tossing them in oil.
  • Check the meatballs with a thermometer because turkey can look done on the outside but still be raw inside.
03 -
  • Wet your hands slightly before rolling the meatballs so the mixture does not stick to your fingers.
  • Use a cookie scoop to portion the meatballs evenly so they cook at the same rate.
  • Let the pan rest for a minute after baking—it makes the meatballs easier to lift without breaking.
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