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Easy Sheet Pan Turkey Meatballs with Zucchini and Marinara

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A quick and easy sheet pan recipe featuring juicy turkey meatballs roasted with zucchini and marinara sauce, perfect for satisfying weeknight dinners.

Ingredients

Scale
  • 1 lb (450 g) ground turkey
  • 2 medium zucchinis, sliced into half-moons
  • 1 ½ cups (375 ml) marinara sauce
  • ½ cup (60 g) breadcrumbs (plain or Italian-seasoned)
  • ¼ cup (25 g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Set the rack in the middle position.
  2. In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, salt, and pepper. Mix gently until just combined.
  3. Form the mixture into roughly 1 ½-inch (4 cm) meatballs, about 20 total. Place evenly spaced on a prepared baking sheet.
  4. Slice zucchinis into ¼-inch thick half-moons. Toss with olive oil, salt, and pepper.
  5. Arrange zucchini around the meatballs on the baking sheet.
  6. Pour marinara sauce evenly over and around the meatballs and zucchini.
  7. Bake for 20-25 minutes until meatballs reach an internal temperature of 165°F (74°C) and are slightly browned, and zucchini is tender but holds shape.
  8. Optional: Broil for 2-3 minutes at the end for extra color and caramelization, watching closely to prevent burning.
  9. Remove from oven and let rest for 5 minutes.
  10. Serve hot, spooning extra marinara sauce over the meatballs and zucchini.

Notes

Do not overmix the meatball mixture to keep meatballs tender. Slice zucchini evenly to ensure consistent cooking. Optional broiling at the end adds a crispy crust. If marinara is watery, simmer it down before use to avoid sogginess. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: turkey meatballs, sheet pan dinner, zucchini, marinara sauce, easy weeknight meal, healthy dinner, one-pan recipe