Mediterranean Diet – Sheet Pan Turkish Meatballs And Vegetables
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Get ready to transport your taste buds to the Mediterranean coast with this mouth-watering Turkey Meatball Sheet Pan Dinner!
This recipe is a flavor explosion, packed with fresh herbs, shallot, garlic, and lemon zest, just like you’d find in traditional Greek cuisine. And the best part? It’s all made on one convenient sheet pan!
First, preheat your oven to 400 degrees F (200 degrees C). Line a sheet pan with foil or parchment paper, because we’re about to get messy!
In a large bowl, combine parsley, rosemary, oregano, dill, mint, salt, and pepper. Stir to combine, then set aside 2 tablespoons of herbs to use with the veggies later.
Next, add breadcrumbs, shallot, garlic, and lemon zest to the bowl. Stir to combine, then whisk in a beaten egg with 1 tablespoon olive oil. Finally, add in the ground turkey and mix everything together with your hands until just combined. If the meatballs seem too wet, add in another tablespoon of breadcrumbs.
Form the mixture into 18 meatballs, about 1 1/4 inches each. Place them on the prepared pan, leaving a little space between each meatball. Spray with olive oil spray, because we want that golden brown crust!
Bake the meatballs in the preheated oven for 15 minutes. While they’re baking, combine lemon juice, reserved herb mixture, and remaining 1 tablespoon olive oil in a bowl. Toss with sliced red pepper, green pepper, red onion, and zucchini.
After the meatballs have baked for 15 minutes, remove them from the oven and distribute the veggies around them on the pan. Return the pan to the oven and continue baking until the veggies are tender and the meatballs are no longer pink in the center, about 15 more minutes.
When the meatballs are done, sprinkle with crumbled feta cheese, chopped tomatoes, and olives. Serve warm, garnished with a sprinkle of parsley and a side of crusty bread, if you’re feeling extra fancy!
This Turkey Meatball Sheet Pan Dinner is a game-changer for busy weeknights or lazy Sundays. It’s a flavorful, satisfying meal that’s sure to become a family favorite!
Printable Recipe
Ingredients
- 2 tablespoons parsley
- 2 tablespoons rosemary
- 2 tablespoons oregano
- 2 tablespoons dill
- 2 tablespoons mint
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup breadcrumbs
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 beaten egg
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 tablespoon olive oil spray
- 1 tablespoon lemon juice
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped tomatoes
- 1/4 cup olives
- parsley for garnish
- crusty bread (optional)
Instructions
- 1. Preheat your oven to 400 degrees F (200 degrees C) and line a sheet pan with foil or parchment paper.
- 2. In a large bowl, combine parsley, rosemary, oregano, dill, mint, salt, and pepper, then set aside 2 tablespoons of herbs for the veggies later.
- 3. Add breadcrumbs, shallot, garlic, and lemon zest to the bowl and stir to combine. Whisk in a beaten egg with 1 tablespoon olive oil.
- 4. Add in the ground turkey and mix everything together with your hands until just combined. If the mixture is too wet, add another tablespoon of breadcrumbs.
- 5. Form the mixture into 18 meatballs, about 1 1/4 inches each, and place them on the prepared pan, leaving space between each one. Spray with olive oil spray.
- 6. Bake the meatballs in the preheated oven for 15 minutes.
- 7. While the meatballs are baking, combine lemon juice, reserved herb mixture, and remaining 1 tablespoon olive oil in a bowl, then toss with sliced red pepper, green pepper, red onion, and zucchini.
- 8. After 15 minutes, remove the meatballs from the oven and distribute the veggies around them on the pan.
- 9. Return the pan to the oven and continue baking until the veggies are tender and the meatballs are no longer pink in the center, about 15 more minutes.
- 10. Once done, sprinkle with crumbled feta cheese, chopped tomatoes, and olives. Serve warm, garnished with parsley and a side of crusty bread.
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