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Italian Turkey Meatball Sheet Pan Dinner made with the most tender turkey meatballs and roasted vegetables for an easy one-pot meal.
Italian Turkey Meatball Sheet Pan Dinner
These turkey meatballs are seasoned like Italian sausage with fennel seeds, paprika, and red pepper. They’re incredibly light and tender – the tip is adding chicken broth to the meat. I roasted them with cauliflower, broccoli, and red bell peppers, but you can use whatever you have on hand. Perfect for meal prep too! For more healthy sheet pan dinner recipes, try my Shrimp and Andouille Sheet Pan Dinner, Sheet Pan Turkey Meatloaf and Broccoli, and Sheet Pan Balsamic-Herb Chicken and Vegetables.
Who says you have to eat meatballs with only sauce and spaghetti? I mean you can, but they also taste great on their own!
To ensure the meatballs don’t dry out, it’s essential that you do not over-mix the turkey. If you overwork the meat mixture, the meatballs will be tough and not juicy.
How to Meal Prep Sheet Pan Dinners
Sheet pan meatballs and vegetables is super simple to make when you don’t have a ton of time, and it’s perfect for meal prep. Just cut all the veggies and prep the meatballs the day before. Then come dinner time, line a baking sheet with foil and follow the baking instructions. The best part about sheet pan meals is that the cleanup is very fast – just trash the foil, and you’re done!
Variations:
- Use any combination of veggies. Sweet potatoes, carrots, and zucchini would also be good choices.
- This dish is great on its own, or you can add a sauce and serve it over pasta if you prefer.
- The meatballs can also be pan-fried in 1 teaspoon of olive oil over medium-high heat for about 15 to 18 minutes until they’re cooked through. However, the mixture is fairly wet, so they do better with baking to keep their roundish shape.
More Meatball Recipes You’ll Love:
Italian Turkey Meatball Sheet Pan Dinner
Italian Turkey Meatball Sheet Pan Dinner made with the most tender turkey meatballs and roasted vegetables for an easy one-pot meal.
- 10 ounces cauliflower florets
- 10 ounces broccoli florets
- 1 large red bell pepper, seeds removed and cut into 2 inch pieces
- 2 tsp olive oil
- 1 tsp kosher salt
- Black pepper, to taste
- 1/4 cup breadcrumbs, plain, seasoned or gluten-free
- 1/4 cup chicken broth
- 1 large egg
- 1 tsp fennel seeds
- 1/2 tsp sweet paprika
- 1/2 tsp crushed red pepper
- 1 lb 93% lean ground turkey
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Preheat the oven to 400F degrees.
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Put the cauliflower, broccoli and peppers onto a baking sheet and mix with the oil, 1/4 tsp salt, and pepper.
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Spread into an even layer. Bake for 20 minutes.
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While the vegetables are baking, combine the breadcrumbs, chicken broth, egg, spices, and remaining 3/4 tsp salt in a large bowl and mix well to combine.
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Add the turkey and mix using a fork to fully combine everything, careful not to overwork. Form into 16 meatballs.
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After 20 minutes, remove the pan from the oven, stir, push the vegetables to one side and put the meatballs on the other side of the pan, making sure everything has a little bit of room.
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Bake until the meatballs are cooked through, 18 to 20 minutes. Serve hot.
Serving: 4meatballs, 1 heaping cup veggies, Calories: 263kcal, Carbohydrates: 14g, Protein: 26.5g, Fat: 11.5g, Saturated Fat: 3g, Cholesterol: 126.5mg, Sodium: 588.5mg, Fiber: 5g, Sugar: 2.5g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Keywords: easy recipes, sheet pan dinner, Turkey Meatballs
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