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Crispy sheet pan meatballs with vegetables and flavorful sauces ready to serve.
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Sheet Pan Turkey Meatballs with Roasted Veggies

A cozy and flexible meal of juicy meatballs and caramelized veggies, all cooked on one sheet pan for easy cleanup and great flavor.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Easy Dinner, Family-Friendly, Meal Prep, roasted vegetables, sheet pan meatballs
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Meatballs

  • 1.5 pounds Ground turkey
  • 0.5 cup Breadcrumbs (panko or regular)
  • 1 piece Egg
  • 3-4 cloves Garlic, minced
  • 0.33 cup Grated parmesan (optional) Adds great flavor
  • Chopped herbs (parsley, basil, oregano, or a mix) Adjust based on preference
  • Salt and pepper To taste

For the Veggies

  • 5-6 cups Veggies (bell peppers, red onion, zucchini, and cherry tomatoes) Pick veggies that roast at a similar speed.
  • Olive oil For tossing with veggies

Optional Finishings

  • Lemon wedges For a bright finish
  • Extra herbs For garnish
  • A spoon of yogurt sauce or marinara For serving

Instructions

Preparation

  • Heat your oven to 425F. Line a big sheet pan with parchment for easy cleanup.
  • Mix your meatball ingredients in a bowl: ground turkey, breadcrumbs, egg, garlic, parmesan, chopped herbs, salt, and pepper. Mix just until it comes together.
  • Roll into meatballs, about 1 and 1/2 inch wide.
  • Toss your veggies with olive oil, salt, pepper, and a little extra dried oregano if desired.
  • Spread the veggies out on the sheet pan, leaving room for meatballs.
  • Nestle the meatballs among the veggies and lightly brush the tops with oil.

Cooking

  • Roast for about 18 to 22 minutes, flipping the meatballs halfway for even cooking.
  • Finish with fresh herbs and a squeeze of lemon before serving.

Notes

Do not pack the meatballs too tightly. Keep them similar in size for predictable cooking times. Use parchment for easy cleanup.