Italian Turkey Meatball Sheet Pan Dinner

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Italian Turkey Meatball Sheet Pan Dinner made with the most tender turkey meatballs and roasted vegetables for an easy one-pot meal.

Enjoy this Italian Turkey Meatball Sheet Pan Dinner with the most tender turkey meatballs made from scratch and seasoned vegetables for an easy meal.

Italian Turkey Meatball Sheet Pan Dinner

These turkey meatballs are seasoned like Italian sausage with fennel seeds, paprika, and red pepper. They’re incredibly light and tender – the tip is adding chicken broth to the meat. I roasted them with cauliflower, broccoli, and red bell peppers, but you can use whatever you have on hand. Perfect for meal prep too! For more healthy sheet pan dinner recipes, try my Shrimp and Andouille Sheet Pan Dinner, Sheet Pan Turkey Meatloaf and Broccoli, and Sheet Pan Balsamic-Herb Chicken and Vegetables.

meal prep meatballs and veggies

Who says you have to eat meatballs with only sauce and spaghetti? I mean you can, but they also taste great on their own!

To ensure the meatballs don’t dry out, it’s essential that you do not over-mix the turkey. If you overwork the meat mixture, the meatballs will be tough and not juicy.

How to Meal Prep Sheet Pan Dinners

Sheet pan meatballs and vegetables is super simple to make when you don’t have a ton of time, and it’s perfect for meal prep. Just cut all the veggies and prep the meatballs the day before. Then come dinner time, line a baking sheet with foil and follow the baking instructions. The best part about sheet pan meals is that the cleanup is very fast – just trash the foil, and you’re done!

Variations:

  • Use any combination of veggies. Sweet potatoes, carrots, and zucchini would also be good choices.
  • This dish is great on its own, or you can add a sauce and serve it over pasta if you prefer.
  • The meatballs can also be pan-fried in 1 teaspoon of olive oil over medium-high heat for about 15 to 18 minutes until they’re cooked through. However, the mixture is fairly wet, so they do better with baking to keep their roundish shape.

Italian Turkey Meatball Sheet Pansheet pan meatballs and veggies

More Meatball Recipes You’ll Love:

sheet pan meatballs and veggies
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4.79 from 19 votes
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Italian Turkey Meatball Sheet Pan Dinner

5
5
5
SP
263 Cals 26.5 Protein 14 Carbs 11.5 Fats
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Italian
Italian Turkey Meatball Sheet Pan Dinner made with the most tender turkey meatballs and roasted vegetables for an easy one-pot meal.

Ingredients

  • 10 ounces cauliflower florets
  • 10 ounces broccoli florets
  • 1 large red bell pepper, seeds removed and cut into 2 inch pieces
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • Black pepper, to taste
  • 1/4 cup breadcrumbs, plain, seasoned or gluten-free
  • 1/4 cup chicken broth
  • 1 large egg
  • 1 tsp fennel seeds
  • 1/2 tsp sweet paprika
  • 1/2 tsp crushed red pepper
  • 1 lb 93% lean ground turkey

Instructions

  • Preheat the oven to 400F degrees.
  • Put the cauliflower, broccoli and peppers onto a baking sheet and mix with the oil, 1/4 tsp salt, and pepper.
  • Spread into an even layer. Bake for 20 minutes.
  • While the vegetables are baking, combine the breadcrumbs, chicken broth, egg, spices, and remaining 3/4 tsp salt in a large bowl and mix well to combine.
  • Add the turkey and mix using a fork to fully combine everything, careful not to overwork.  Form into 16 meatballs.
  • After 20 minutes, remove the pan from the oven, stir, push the vegetables to one side and put the meatballs on the other side of the pan, making sure everything has a little bit of room.
    how to make sheet pan meatballs and veggies
  • Bake until the meatballs are cooked through, 18 to 20 minutes. Serve hot.

Nutrition

Serving: 4meatballs, 1 heaping cup veggies, Calories: 263kcal, Carbohydrates: 14g, Protein: 26.5g, Fat: 11.5g, Saturated Fat: 3g, Cholesterol: 126.5mg, Sodium: 588.5mg, Fiber: 5g, Sugar: 2.5g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Keywords: easy recipes, sheet pan dinner, Turkey Meatballs

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35 comments

  1. I made this wonderful sheet pan dinner tonight, I doubled the recipe for our family. I found that grinding the fennel seeds a bit in a mortar and pestle helped to distribute the flavor. These meatballs were very tender and savory, so good with the veggies too.

  2. Over all easy and delicious. I made the meatball mixture on the weekend, cut up the veggies and then had every ready to get in the over in about 15 minutes on a busy weeknight. This was a little too heavy on the fennel seed, so I’d cut back on that. And I also baked the meatballs and veggies separately to make sure one didn’t over cook. I usually roast my veggies on convection at 400 for about 12 minutes. The meatballs took slightly less than that (I use a thermometer to make sure they are fully cooked).

  3. I made these tonight. Absolutely delicious!
    So easy! Used red pepper, zucchini, broccoli and carrots.

  4. We liked these very much. I did go a bit lighter on the crushed red pepper, used seasoned panko, and cooked the meatballs on a separate tray from veggies. I did yellow squash, zucchini and red peppers. And a side of broccolini steamed. I made the skinny taste quick marinara on the side, and a low carb pasta for me ( Liviva brand noodles) and regular pasta for my husband. As one reviewer said, it reminded them of a sausage that is good on pizza. Will be making this one a lot.

  5. The meatballs are awesome!  followed directions exactly except that I had to sub caraway for fennel and smoked paprika for sweet since I didn’t have the other spices on hand.

    I actually think I’m going to start using these in your slow cooker, turkey meatball stroganoff.  I always hate the step of browning the meatballs in that recipe.  These taste very similar and so good!  

  6. Even though everything tasted great, the meat mixture was very moist and didn’t really form into the meatball shape that are pictured. But still good to eat.

  7. Is this recipe gluten free? 

  8. Hi Gina,
    I have an egg white intolerance. I want to make these tomorrow night for dinner. Is there anything that I can substitute for the egg? I’ve used vegetable oil instead of egg for meatloaf. Would this work as well here? If so, how much vegetable oil should I include?

    Thanks!
    Katy

    • Ive never made without but let me know if that works!

      • I substituted 1 tablespoon of olive oil for the egg and the meatballs were perfect! Very moist and they held together beautifully. Another fabulous dinner. I loved how quickly it came together.

  9. Whoops forgot to rate it. Definitely 5 star !!!

  10. These are soooo tasty, except I could not get a nice round shape. Do you know why this is ?

  11. LOVED THESE! Like that crumbled sausage you get at pizzerias but healthy! I doubled the meatball recipe and wish I had doubled the veges as well. I made the meatballs on the larger side (made 21 instead of 32) and needed an extra 10 min to get them really cooked. Veges were perfect after 25 min. My kids ate the dish, so that’s a bonus. Will be adding this to rotation.

  12. This sheet pan recipe is delicious!  I used slightly less fennel because my husband wasn’t sure if he would like it.  They turned out perfectly.  So nice to have a new sheet pan recipe to put in the rotation. 😉

  13. I tripled the meatball recipe (family of 5) and roasted extra red peppers and whole garlic cloves. The meatball red pepper and garlic leftovers made an excellent pizza toppings for Friday night cheat day. The meatballs went well over a kale salad too for lunch.

  14. Can I substitute with panko breadcrumbs ?

  15. Fantastic recipe! It had so much flavor and the meatballs were very moist. Salt was a bit too much for me so I’ll cut back next time but other than that absolutely great!

  16. Could it be a high altitude issue? I learned recently that I had to adjust my cooking times and temperature when using my friend’s recipes (she lives in a high altitude area).

  17. Yummy !
    Great recipe! 
    Delicious! 

  18. Totally yummy!! 

  19. OMG! I made last night and ate for lunch. Those meatballs are DELICIOUS!

  20. How do you keep sheet pan recipes from getting soupy? Every time I try one I end up with a large amount of liquid in the pan and nothing gets browned or crisp? ( I’m using a large sheet pan with a 1” lip)

    • Could your oven be the issue? We moved recently and the oven in our new house seems to steam veggies instead of roasting them. The oven at our last house got things nice and crisp – same recipes, same pan.

      • Two different ovens, same result. I even emailed the author of a well known cookbook of sheet pan recipes, and she couldn’t figure it out either. I keep thinking I must be doing something wrong, but it’s supposed to be easy?!

    • I always put my veggies in their own sheet pan for this exact reason. I line with parchment so no extra cleanup. 

    • I have this problem, too. Putting everything on a wire cooling rack on top of the pan helps!

    • If you want to brown them more you can always broil them after 2-3 min!

  21. Looks delicious! I’m a little surprised the veggies are roasting for 40 minutes though.  I would think you could put it all on one pan to start. 

    • I made this tonight… and honestly I read the recipe 3 times.. thinking the same thing- 40 min seemed too long for the veggies. Whenever I roast broccoli or similar at 400 degrees, it takes 15/20 min and they are perfect. So I went with my gut.. and put veggies in one pan, and meatballs in another. I cooked both at the same time at 400 for 20 minutes and everything was perfect. Btw…It was delicious! I hope this helps. 

  22. These meatballs were delicious!  The whole family loved them, including my 10 & 13 year olds.  I followed the recipe for the meatballs exactly but used the vegetables I had on hand (broccoli and baby carrots). Turned out so good!

  23. How many ounces is each meatball?