Sheet Pan Turkey Meatballs and Vegetables

Tender Italian-seasoned turkey meatballs roast alongside zucchini, bell pepper, and onion for an easy all-in-one dinner with minimal cleanup.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb ground turkey
• 1 large egg
• 0.5 cup plain breadcrumbs
• 2 teaspoons italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 medium zucchini
• 1 medium bell pepper
• 1 medium yellow onion
• 2 tablespoons olive oil
• 0.5 teaspoon garlic powder

Cooking instructions

1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly grease it. (about 5 min) — 425°F
2. In a large bowl, combine the ground turkey, egg, breadcrumbs, Italian seasoning, garlic powder, 1/2 teaspoon of the salt, and the black pepper. Mix gently just until combined, then shape into 16 meatballs. (about 7 min)
3. Cut the zucchini into 1-inch pieces, the bell pepper into 1-inch pieces, and the onion into 1-inch wedges. Toss the vegetables on the prepared pan with the olive oil and remaining 1/2 teaspoon salt, spreading them into an even layer. Nestle the meatballs among the vegetables. (about 5 min)
4. Roast for 20 to 25 minutes, turning the vegetables once halfway through, until the vegetables are tender and the meatballs reach 165°F in the center on an instant-read thermometer. (about 25 min) — 425°F
5. Rest for 3 minutes, then serve hot. (about 3 min)