Sheet Pan Mediterranean Turkey Meatballs
If you’re a meal prepper or in need of a freaking delicious, one-pan meal, then this Sheet Pan Mediterranean Turkey Meatballs with roasted veg is for you! I made this sheet pan meal and divided it into containers and it’s been the perfect, most delicious lunch all week long! Obviously, this is also an easy, very yummy dinner recipe too, if that’s what you prefer. I love when recipes are flexible and can be the perfect lunch or dinner.
One of my health and lifestyle goals for 2023 is to eat more protein, whether it’s a protein shake or smoothie in the morning or adding in more protein at lunch and dinner, this recipe is the perfect protein-filled meal thanks to the ground turkey meatballs. You can totally switch up the veggies that you cook alongside the meatballs, broccoli and cauliflower would be great options, I love roasted zucchini and grape tomatoes that burst in the oven as well as some crispy roasted tomatoes.
This sheet pan meal is made even more delicious with a generous drizzle of tahini, but you can also dollop tzatziki on top of the veggies and meatballs for some extra creamy, delicious flavour.
More sheet pan recipes you need to try:
What you need for Sheet Pan Mediterranean Turkey Meatballs:
ground turkey
green onions
parsley
sundried tomatoes
garlic
salt and pepper
zucchini
tomatoes
baby potatoes
olive oil
tahini
How to make the Sheet Pan Mediterranean Turkey Meatballs:
Sheet pan meals can sometimes be complicated with everything needing a different amount of time to cook, but not this recipe! Everything gets cooked on the same sheet pan for the same amount of time, woohoo!
Start by mixing your meatballs up, honestly this part is super easy. Simply add all the meatball ingredients, the ground turkey, sundried tomatoes, green onions, parsley, garlic, and spices to a bowl and give it a little mixy-mix.
Toss all your veggies and potatoes on a sheet pan, give them a good drizzle of olive oil, and season them with salt, pepper, garlic powder, and dried Italian herbs. Toss your veggies to evenly coat. This is key, arrange your veggies so that there’s an empty space for your meatballs on the pan.
I love using a mini-scoop for making meatballs, but you can also just roll your meatballs by hand. Here’s the scoop that I use. Scoop your meatballs into 1 1/2 tablespoon balls and place on the empty spot of the baking sheet.
If everything is feeling too crowded, place the potatoes on a separate baking sheet.
Bake everything at 400ºF for 30-35 minutes or until the potatoes are cooked through and golden and the meatballs are browned and cooked through.
Drizzle your sheet pan with a generous spoonful of tahini and serve! Optionally, dollop tzatziki around the sheet pan as well, for an extra creamy, flavourful mouthful!
Lastly, when you make these Sheet Pan Mediterranean Turkey Meatballs, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Sheet Pan Mediterranean Turkey Meatballs
Author: ElizabethServings: 4
Ingredients
1 pound ground turkey
2 teaspoons harissa spice blend
2 thinly sliced green onions
1/2 cup finely chopped parsley
1/3 cup finely chopped sundried tomatoes
1 minced garlic clove
1 teaspoon sea salt
2 zucchini, thickly sliced
1 cup grape tomatoes
2 cups baby potatoes, halved
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon dried Italian herbs
1/4 cup tahini
Instructions:
1. Preheat oven to 400ºF.
2. In a bowl, mix together ground turkey, harissa, green onions, parsley, sundried tomatoes, garlic, and salt.
3. Place potatoes, zucchini, and tomatoes on a large sheet pan. Drizzle with olive oil, garlic powder, and Italian herbs. Toss to coat evenly.
4. Arrange the sheet pan veg on one side and the potatoes, flesh side down on the other side. Leave an empty space in the center. If the sheet pan seems crowded, transfer potatoes to a second pan.
5. Scoop 1 1/2 tablespoon-sized meatballs onto the center of the sheet pan. Transfer to the oven and cook for 30 minutes or until the potatoes are cooked through and golden and the meatballs are cooked through and golden .
6. Drizzle with tahini and garnish with extra parsley. Optionally, dollop spoonfuls of tzatziki for extra yumminess. Serve and enjoy!
