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Sheet Pan Turkey Meatballs and Veggies

Sheet Pan Turkey Meatballs and Veggies

High protein sheet pan turkey meatballs with 38g protein. One pan dinner in 37 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs 93/7 ground turkey
  • 1/2 cup grated parmesan
  • 1/3 cup panko breadcrumbs
  • 1 grated small yellow onion
  • 1 large egg
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp italian seasoning
  • 1 tsp kosher salt plus more for veggies
  • 1/2 tsp black pepper
  • 2 medium zucchini sliced 1/2 inch
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 pint cherry tomatoes
  • 3 tbsp olive oil
  • 1/2 cup crumbled feta
  • 2 tbsp fresh basil chopped

Method
 

  1. **Heat.** Preheat oven to 425F. Line a large sheet pan with parchment.
  2. **Mix meatballs.** In a large bowl gently combine turkey, parmesan, panko, grated onion, egg, garlic, parsley, Italian seasoning, salt, and pepper.
  3. **Shape.** Roll into 16 meatballs using a cookie scoop. Place on one half of the sheet pan.
  4. **Veggies.** Toss zucchini, bell peppers, and tomatoes with olive oil, salt, and pepper. Spread on the other half of the pan.
  5. **Roast.** Bake 22 minutes until meatballs reach 165F and vegetables are charred at the edges.
  6. **Finish.** Remove from oven. Top with feta and fresh basil. Serve warm.

Notes

Use 93/7 ground turkey for best protein to fat ratio. Grate onion instead of dicing for better moisture distribution. Use a cookie scoop to shape uniform meatballs.