This ground turkey meatball sheet pan dinner takes on all the flavors of fresh herbs, shallot, garlic, and lemon zest you’ll find in Greek cooking. They add loads of flavor to both the turkey meatballs and the veggies. Give the meatballs a head start in the oven, and toss in a few veggies with some of the seasonings, olive oil, and lemon juice for a complete dinner, done on a sheet pan.
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 freshly ground black pepper
2/3 cup plain breadcrumbs
1/3 cup minced shallot
1 clove garlic, minced
1/2 lemon, zested
1 large egg, lightly beaten
2 tablespoons olive oil
1 pound ground turkey
Olive oil nonstick cooking spray
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
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil or parchment paper.
In a large bowl, combine parsley, rosemary, oregano, dill, mint, salt, and pepper. Stir to combine. Set aside 2 tablespoons of herbs to use with vegetables later in the recipe.
To the large bowl, add breadcrumbs, shallot, garlic, and lemon zest; stir to combine. Whisk beaten egg with 1 tablespoon olive oil, and stir into the breadcrumb mixture. Add ground turkey.
Mix all ingredients well using your hands. If meatballs seem too wet, work in another tablespoon of bread crumbs. Form into 18 (1 1/4-inch) meatballs and place on the prepared pan. Spray meatballs with olive oil spray.
Bake in the preheated oven for 15 minutes.
Meanwhile, combine lemon juice, reserved 2 tablespoons herb mixture, and remaining 1 tablespoon olive oil, and toss with red pepper, green pepper, red onion, and zucchini slices.
Remove meatballs from the oven; distribute vegetables around the meatballs on the pan.
Return the pan to the oven; continue baking until vegetables are tender and meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Sprinkle with crumbled feta cheese, chopped tomatoes, and olives. Serve warm.
