Easy Sheet Pan Turkey Meatballs (Printable)

Juicy turkey meatballs baked alongside tender zucchini for a flavorful and healthy dinner option.

# 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)

# How To Make It:

01 - Set the oven to 425°F and line a large sheet pan with parchment paper or apply a light grease.
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 the mixture into sixteen uniform meatballs, approximately 1¼ inches each, and arrange them evenly on one side of the prepared pan.
04 - Place zucchini slices in a separate bowl and toss with olive oil, salt, pepper, and optional Italian herbs, then spread on the opposite side of the pan in a single layer.
05 - Bake for 20 to 25 minutes, turning both meatballs and zucchini halfway through, until the meatballs reach an internal temperature of 165°F and the zucchini is tender and slightly golden.
06 - Remove from oven and serve immediately, garnished with extra parsley or a squeeze of lemon juice.

# Expert Hints:

01 -
  • Everything cooks on one pan, so there's barely any cleanup and you can actually relax while dinner bakes.
  • The meatballs stay incredibly moist because turkey mixed gently with Parmesan and egg creates the perfect texture.
  • You get a complete meal without turning on multiple burners or juggling timers.
02 -
  • Overmixing the meat is the fastest way to end up with dry, rubbery meatballs, so mix only until the ingredients are barely combined.
  • Turning the meatballs and zucchini halfway through is not optional if you want that beautiful caramelization on all sides.
  • If your zucchini releases a lot of water, pat the rounds dry with a towel before tossing them in oil.
03 -
  • Line your sheet pan with parchment paper to make cleanup even easier and prevent sticking.
  • Use a small cookie scoop to portion the meatballs so they're all the same size and cook at the same rate.
  • Let the meatballs rest on the pan for a minute after baking so the juices redistribute and they stay moist when you serve them.
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