Turkey Meatball Sheet Pan with Roasted Vegetables
One pan. Zero cleanup excuses.
Juicy turkey meatballs roasted alongside sweet potatoes, broccoli, and bell peppers. Everything cooks on one sheet pan in 25 minutes.
Sheet pan meals are the compound lifts of cooking: maximum results, minimum time, works everything at once. This one is my go-to when I need four days of lunches and I have exactly 40 minutes before I need to be somewhere.
Turkey meatballs get a bad reputation for being dry. The fix is simple: grated zucchini. It adds moisture without changing the flavor, and it disappears completely once cooked. Nobody will know it is in there, and the meatballs stay tender even after reheating on day four.
I roast the vegetables alongside the meatballs so everything finishes at the same time. Sweet potatoes go on first because they take longer, then broccoli and peppers join halfway through. One pan, one timer, done.
Turkey Meatball Sheet Pan with Roasted Vegetables
Ingredients
- FOR THE MEATBALLS
- FOR THE VEGETABLES
Instructions
- Preheat oven to 425F. Line a large sheet pan with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, garlic powder, smoked paprika, and salt. Spread on one half of the sheet pan. Roast for 10 minutes.
- While sweet potatoes start roasting, combine ground turkey, grated zucchini, panko, egg, garlic, Italian seasoning, onion powder, salt, and pepper. Mix until just combined. Roll into 20 meatballs (about 1.5 inches each).
- After 10 minutes, remove pan from oven. Add meatballs to the empty half. Toss broccoli and bell pepper with remaining olive oil and add to the sweet potato side.
- Return to oven and roast 15 minutes until meatballs reach 165F internal temperature and vegetables are tender with charred edges.
- Divide among 4 containers: 5 meatballs and a quarter of the vegetables per serving.