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Mediterranean Turkey Meatball Sheet Pan Dinner
Mediterranean Turkey Meatball Sheet Pan Dinner
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Mouthwatering Greek-inspired ground turkey meatballs with herbs, shallots, garlic, and lemon zest, baked with flavorful veggies on a sheet pan.
Ingredients:
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh mint
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper
  • 2/3 cup plain bread crumbs
  • 1/3 cup minced shallot
  • 1 clove minced garlic
  • 1/2 lemon, zested
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil, divided
  • 1 pound ground turkey
  • 1/2 lemon, juiced
  • 1/2 red or yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 small red onion, sliced
  • 1 zucchini, sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped tomatoes
  • 2 tablespoons sliced black or Kalamata olives, optional
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and prepare a sheet pan with a cozy layer of foil or parchment paper.
  • Combine parsley, rosemary, oregano, dill, mint, salt, and pepper in a large bowl. Mix well and reserve 2 tablespoons of the herb mixture for vegetables.
  • Combine breadcrumbs, shallot, garlic, and lemon zest in a large bowl. Mix in beaten egg with 1 tablespoon of olive oil, then fold in ground turkey.
  • Combine all ingredients thoroughly by hand. If the mixture appears too moist, incorporate an additional tablespoon of bread crumbs. Shape the mixture into 18 (1 1/4-inch) meatballs and arrange them on the prepared baking sheet. Coat the meatballs with olive oil spray.
  • Place in the hot oven for 15 minutes to bake.
  • In a separate bowl, mix together lemon juice, 2 tablespoons of the reserved herb mixture, and 1 tablespoon of olive oil. Toss this dressing with the red pepper, green pepper, red onion, and zucchini slices.
  • Take the meatballs out of the oven and arrange the vegetables around them on the pan.
  • Place the pan back in the oven and bake until the veggies are tender and meatballs are cooked through, approximately 15 minutes. Ensure the meatballs reach 160°F (70°C) by using an instant-read thermometer.
  • Top with flavorful feta cheese, fresh tomatoes, and briny olives. Serve while still warm.

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