Sheet-Pan Turkey Meatballs and Veggies
Lean turkey meatballs roasted alongside carrots, broccoli, and onions—healthy high-protein sheet-pan meal prep for American families. Bake meatballs to 165°F and pair with quinoa or zucchini noodles.
🛒Ingredients
- 1 1/4 pounds 93% lean ground turkey
- 1/3 cup whole-wheat breadcrumbs or oat flour
- 1 large egg
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan (optional)
- 1 teaspoon Italian seasoning
- 3 cups broccoli florets
- 3 carrots, sliced into coins
- 1 red onion, wedges
- 2 tablespoons olive oil
- Kosher salt and black pepper
- Marinara for serving (optional)
- Cooked quinoa or rice for bowls
🔧Kitchen Tools Needed
- Sheet pan
- Parchment
- Mixing bowl
- Thermometer
- Meal-prep containers
📝Instructions
- 1
Preheat oven to 425°F. Line a sheet pan with parchment.
- 2
Mix turkey, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, 3/4 teaspoon salt, and pepper. Roll into 16–18 meatballs.
- 3
Toss vegetables with olive oil, salt, and pepper; spread on the pan. Nestle meatballs among veggies.
- 4
Bake 18–22 minutes until meatballs reach 165°F in the center and vegetables are tender.
- 5
Serve with warm marinara over quinoa, or portion into meal-prep containers.
- 6
Cool, refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 410
🏷️Recipe Tags
❓Frequently Asked Questions
Sticky mixture?
Wet hands lightly when rolling; chill mixture 10 minutes if soft.
Gluten-free?
Use oat flour or gluten-free breadcrumbs.
Freeze?
Freeze cooked meatballs up to 2 months; thaw overnight and reheat to 165°F.
Food safety?
Turkey meatballs must hit 165°F; chill within 2 hours; reheat leftovers to 165°F.
