Sheet pan turkey meatballs with roasted vegetables are a lean, protein-packed meal that comes together in one pan with minimal cleanup. Seasoned ground turkey forms juicy meatballs alongside broccoli, bell peppers, and zucchini, all roasted until caramelized in about half an hour. It’s ideal for meal prepβbake a batch on Sunday and portion into containers for quick lunches or dinners throughout the week.
Recipe
Sheet Pan Turkey Meatballs with Roasted Vegetables
Nutrition Per Serving
285Calories
32gProtein
18gCarbs
11gFat
Ingredients
- 500g ground turkey, 93/7 lean
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups broccoli florets
- 2 medium bell peppers (any color), cut into 1-inch pieces
- 2 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt (for vegetables)
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Instructions
- Preheat oven to 425Β°F (220Β°C).
- In a bowl, combine ground turkey, panko, egg, minced garlic, Italian seasoning, salt, and pepper until just mixedβdo not overmix.
- Roll the mixture into 16β18 meatballs (roughly golf-ball sized) and arrange on one side of a large rimmed sheet pan.
- In a separate bowl, toss broccoli, bell peppers, and zucchini with olive oil, garlic powder, and salt, then spread on the other half of the sheet pan.
- Roast for 20β22 minutes, stirring vegetables halfway through, until meatballs are cooked through (165Β°F internal temperature) and vegetables are tender with browned edges.
- Remove from oven and let cool for 2 minutes before serving or portioning into meal-prep containers.
Kitchen Gear for Sheet Pan Turkey Meatballs with Roasted Vegetables
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