Pin this I started making these meatballs on a Wednesday night when the fridge was half-empty and I needed dinner in under an hour. The zucchini was sitting on the counter, the turkey was thawed, and I thought, why not just throw it all on one pan? It worked so well that now I make them almost every week, sometimes doubling the batch just to have leftoins for lunch.
My neighbor came over once while these were in the oven, and she said the smell alone made her want to stay for dinner. I ended up plating her a serving with a drizzle of tzatziki, and she texted me the next morning asking for the recipe. Now she makes them for her kids every Sunday.
Ingredients
- Ground turkey: I use the kind thats about 93% lean because it keeps the meatballs moist without making them greasy.
- Egg: This binds everything together so the meatballs hold their shape on the pan.
- Gluten-free breadcrumbs: I keep a bag in the pantry, but regular breadcrumbs work just as well if youre not avoiding gluten.
- Parmesan cheese: Adds a salty, nutty flavor that makes the meatballs taste richer than they actually are.
- Garlic: I mince mine fresh because it smells better, but jarred garlic works in a pinch.
- Fresh parsley: The fresh stuff tastes brighter, though dried parsley is fine if thats what you have.
- Dried oregano: Gives the meatballs that classic Italian vibe without needing a bunch of spices.
- Onion powder: A little bit goes a long way and adds sweetness without the crunch of real onions.
- Salt and black pepper: I always taste the raw mixture (just a tiny bit) to check the seasoning before I shape the meatballs.
- Zucchini: Slice them about half an inch thick so they get tender but dont turn to mush.
- Olive oil: Just enough to coat the zucchini so they roast instead of steam.
- Dried Italian herbs: Optional, but they make the zucchini taste like they came from a fancier kitchen than mine.
Instructions
- Get the oven ready:
- Preheat to 220°C (425°F) and line your sheet pan with parchment paper. This stops everything from sticking and makes cleanup easier.
- Mix the meatball base:
- In a big bowl, combine the turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Use your hands and mix just until everything is combined, then stop—overmixing makes them tough.
- Shape the meatballs:
- Roll the mixture into 16 meatballs, each about the size of a golf ball. Place them on one side of the sheet pan, leaving a little space between each one.
- Prep the zucchini:
- Toss the zucchini rounds in a bowl with olive oil, salt, pepper, and Italian herbs if youre using them. Spread them out on the other side of the pan in a single layer so they roast evenly.
- Bake everything together:
- Pop the pan in the oven and bake for 20 to 25 minutes, flipping the meatballs and zucchini halfway through. The meatballs should hit 74°C (165°F) inside, and the zucchini should be golden and tender.
- Serve hot:
- Pull the pan out, sprinkle with extra parsley or a squeeze of lemon if you want, and serve right away.
Pin this One night I served these with a big bowl of quinoa and a simple lemon vinaigrette, and my partner said it was one of the best weeknight dinners wed had in months. I think its because everything tastes fresh and light, but still filling enough that youre not hungry an hour later.
Serving Suggestions
I usually serve these with quinoa or rice, but theyve also great over a green salad or with a side of roasted sweet potatoes. Sometimes I make a quick marinara sauce for dipping, or I drizzle tzatziki over the top for a Mediterranean twist.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. I reheat them in the oven at 180°C (350°F) for about 10 minutes so they dont get rubbery in the microwave. You can also freeze the cooked meatballs for up to three months and thaw them overnight before reheating.
Variations and Swaps
If you dont have zucchini, yellow squash or bell peppers work just as well and add a little sweetness. I once used ground chicken instead of turkey, and it tasted almost identical. You can also skip the Parmesan for a dairy-free version, or use a plant-based cheese if you want that savory flavor.
- Try adding a pinch of red pepper flakes to the meatball mixture for a little kick.
- Swap the Italian herbs for smoked paprika if you want a smokier flavor.
- Serve with a side of marinara, pesto, or even a drizzle of balsamic glaze.
Pin this This recipe is one of those reliable weeknight winners that feels effortless but tastes like you put in real work. I hope it becomes a regular in your kitchen, too.
Recipe Questions
- → How do I ensure the meatballs stay juicy?
Use a mix of ground turkey and binders like egg and breadcrumbs to help retain moisture. Avoid overmixing the meat mixture to keep the texture tender.
- → Can I substitute zucchini with other vegetables?
Yes, yellow squash or bell peppers work well and add variety to the dish while maintaining similar cooking times.
- → What is the best way to cook the meatballs evenly?
Arrange meatballs evenly spaced on the sheet pan and turn them halfway through baking to promote even cooking and browning.
- → How can I make this dish dairy-free?
Simply omit the Parmesan cheese or replace it with a plant-based alternative to keep the dish dairy-free without losing flavor.
- → What sides pair well with this meal?
Serve with quinoa, rice, or a fresh green salad to complete the meal with complementary textures and flavors.