Sheet Pan Turkey Meatballs with Zucchini & Potatoes || Gracefult Kitchen

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Sheet Pan Turkey Meatballs with Zucchini & Potatoes

Dinner

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

Description

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.