sheet pan turkey meatballs with zucchini and potatoes
Recipes

Sheet-Pan Turkey Meatballs with Zucchini & Potatoes
Sheet-pan turkey meatballs with zucchini and potatoes is an all-in-one meal that’s easy to prepare. Juicy turkey meatballs are seasoned with spinach and feta cheese, then roasted alongside tender chunks of zucchini and crispy golden potatoes. A creamy, cooling yogurt dip at the base ties everything together.
Ingredients
- cooking spray
- ½ cup whole-wheat panko breadcrumbs
- ⅓ cup whole milk
- 1 pound ground turkey
- ½ cup crumbled feta cheese
- ⅓ cup chopped fresh spinach
- 1 large egg, lightly beaten
- 1 large clove garlic, grated (about ½ teaspoon)
- 1 teaspoon grated lemon zest
- 1½ teaspoons ground pepper, divided
- ¾ teaspoon salt, divided
- 12 ounces baby gold potatoes, scrubbed and halved (about 2½ cups)
- 2 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons granulated garlic, divided
- 1 teaspoon dried oregano, divided
- 2 medium zucchini, cut into 1-inch-thick half-moons (about 3½ cups)
- ¾ cup whole-milk plain strained (greek-style) yogurt
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 tablespoon lemon juice, plus lemon wedges for serving
Directions
- Preheat oven to 450°F with racks in top third and lower third positions. Coat a large rimmed baking sheet with cooking spray. Stir ½ cup panko and ⅓ cup milk together in a large bowl. Let stand, stirring occasionally, until the panko has absorbed the milk, about 5 minutes. Add 1 pound ground turkey, ½ cup feta, ⅓ cup spinach, the beaten egg, grated garlic, 1 teaspoon lemon zest, ½ teaspoon pepper and ½ teaspoon salt; gently mix with clean hands until combined, being careful not to overwork the meat.
- With damp hands, roll the turkey mixture into 16 (about 1½-ounce; 2-inch) meatballs; place on the prepared baking sheet, spacing at least 1 inch apart. Refrigerate, uncovered, until ready to use.
- Toss halved potatoes with 1 tablespoon oil, ¾ teaspoon granulated garlic, ½ teaspoon pepper and ½ teaspoon oregano in a medium bowl. Spread in an even layer on a separate large rimmed baking sheet; do not wash the bowl. Roast the potatoes on the lower rack until lightly browned, about 8 minutes.
- Meanwhile, toss sliced zucchini with ¼ teaspoon pepper and the remaining 1 tablespoon oil, ¾ teaspoon granulated garlic and ½ teaspoon oregano in the reserved bowl.
- Stir the potatoes, add the zucchini mixture and spread into an even layer; return to the lower rack. Generously coat the meatballs with cooking spray and transfer to the top oven rack. Roast until the vegetables are almost tender, about 7 minutes.
- Without removing the baking sheets, increase oven temperature to broil. Broil until the meatballs are browned and an instant-read thermometer inserted into the thickest parts registers 165°F, 3 to 5 minutes. Sprinkle the vegetables with the remaining ¼ teaspoon salt.
- Combine yogurt, 2 tablespoons parsley, 1 tablespoon lemon juice and ¼ teaspoon pepper in a small bowl; stir until smooth. Spread about 3 tablespoons yogurt mixture on each of 4 plates. Top with the roasted vegetables and meatballs. Garnish with parsley and serve with lemon wedges, if desired.