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Easiest Sheet Pan Turkey Zucchini Meatballs (Moist & Juicy!)
These tender and juicy baked turkey meatballs are everything I want in a weeknight dinner: quick to prep, super flavorful, and a full serving of veggies (hi zucchini!), plus over 30 grams of protein in just 4 meatballs! They’re delish on their own, tossed into your favorite pasta or rice bowl, or even popped into lunchboxes for a high-protein snack. Bonus: they’re totally freezer-friendly, so go ahead and double the batch for future you.
I’ve made a lot of turkey meatballs in my day, both as a busy mom and a dietitian who’s always looking for easy ways to pack in both flavor and nutrition— but these ones stand out from the pack. The combo of ground turkey and shredded zucchini makes for the juiciest meatballs. Cause we ain’t got time for dry turkey around here. If you love this style, my Greek Chicken Meatballs are another go-to—just as versatile, protein-packed, and kid-approved.
What I really love about these turkey veggie meatballs is how versatile they are and how quickly they come together. 30 minutes from prep to table, and with the easy sheet pan method, most of this time is hands off while the oven does the work. Plus, knowing these are gonna be a hit with the kids every time, I mean that alone has me sold. Toss them in some marinara for a cozy, no-fuss balanced meal, or pair them with my incredibly easy 20-minute pesto cottage cheese pasta for a balanced, protein-packed dinner.
Pro Tips For Making These Meatballs
I tested these multiple times to make sure you’re getting the best version of this recipe. Here’s what I learned along the way…
Use panko, not regular breadcrumbs: Panko breadcrumbs are lighter and flakier, so they don’t absorb as much moisture. This will help keep your meatballs tender and juicy instead of dry and dense.
Don’t skip wringing out the zucchini: Zucchini is the secret to adding moisture and an easy veggie boost to this recipe but the first time I tested them, I skipped this step to see if it was really necessary. Let me tell you, it is. The meatballs were too soft and didn’t hold their shape as well, plus they didn’t brown as nicely with the extra moisture.
Avocado oil: I baked these meatballs at 400F to cut down on the cook time a bit so a high heat cooking oil is needed. I love avocado oil for its high monounsaturated fat content which can support heart health. highly recommend brushing a bit on the tops of the meatballs for a nice golden brown finish.
Let’s Make These Meatballs!
Alright, let’s get these turkey meatballs rolling… literally (haha).
Mix everything together, but don’t overmix! This can result in a tougher meatball.
Scoop into evenly sized balls for even cooking (I like a cookie scoop for this!)
Bake until cooked through. No need to flip them half way, I tried both ways and the result was similar)
Enjoy right off the tray or toss into your favorite sauce or bowl!
Watch How To Make it Here!
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Easiest Sheet Pan Turkey Zucchini Meatballs
- Prep Time: 10 Minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 16 1x
- Category: Dinner, Main DIsh
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Description
These tender and juicy baked turkey meatballs are everything I want in a weeknight dinner: quick to prep, super flavorful, and a full serving of veggies (hi zucchini!) in just 4 meatballs! They’re delish on their own, tossed into your favorite pasta or rice bowl, or even popped into lunchboxes for a high-protein snack. Bonus: they’re totally freezer-friendly, so go ahead and double the batch for future you.
Ingredients
- Avocado oil
- 1 lb ground turkey
- 1 medium zucchini, grated (about 1 cup), moisture wrung out
- 1/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped
- Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, spray or lightly brush it with oil and set aside.
- In a large bowl, combine the turkey, zucchini, breadcrumbs, parmesan cheese, egg, garlic, parsley and a generous sprinkle of salt and pepper. Mix until well combined, being sure not to overwork the meat.
- Form into 16 evenly sized balls, about 1-1 ½ inches in diameter (I love using this cookie scoop for easy uniform balls!) and place them on the prepared baking sheet. Spray or lightly brush the tops with oil and sprinkle with more salt and pepper.
- Bake for 16-18 minutes, until the meatballs are golden brown on the outside and cooked through (no pink remains or an internal temperature of 165°F is reached).
- Serve with your favorite pasta (they’re delish with my 20-minute pesto cottage cheese pasta, over rice or quinoa, or alone as a quick snack!
Notes
Meal prep tip: Double this recipe and store the leftovers in a sealable freezer bag, with parchment paper separating the layers so they don’t stick.
Storage: Store in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.
Great recipe! So easy, healthy and versatile. It’s on my regular meal schedule. I substitute minced chicken for turkey. Thank you!
You are so welcome Stefanie! Glad you enjoyed them enough to make it into your regular rotation. 🙂 And thanks for sharing your substitute, great to know they also worked well with chicken!