Sheet-Pan Turkey Meatballs with Zucchini & Potatoes Is Packed with Protein

Sheet-Pan Turkey Meatballs with Zucchini & Potatoes Is Packed with Protein

from eatingwell.com
Dinner
50 min
4 servings
547 kcal / serving

These sheet-pan turkey meatballs with zucchini and potatoes is an all-in-one meal that's easy to prepare.

Ingredients

  • cooking spray
  • ½ cupwhole-wheat panko breadcrumbs
  • ⅓ cupwhole milk
  • 1 poundground turkey
  • ½ cupcrumbled feta cheese
  • ⅓ cupchopped fresh spinach
  • 1 largeegg, lightly beaten
  • 1 largeclove garlic, grated (about ½ teaspoon)
  • 1 teaspoongrated lemon zest, divided
  • 1 ½ teaspoonsground pepper, divided
  • ¾ teaspoonsalt, divided
  • 12 ouncesbaby gold potatoes, scrubbed and quartered (about 2½ cups)
  • 2 tablespoonsextra-virgin olive oil, divided
  • 1 ½ teaspoonsgranulated garlic, divided
  • 1 teaspoondried oregano, divided
  • 2 mediumzucchini, cut into 1-inch-thick half-moons (about 3½ cups)
  • ¾ cupwhole-milk plain strained (greek-style) yogurt
  • 2 tablespoonschopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoonlemon juice, plus lemon wedges for serving

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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 vegetables are almost tender, about 7 minutes.

  6. 6

    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.

  7. 7

    Combine yogurt, the remaining 2 tablespoons parsley, 1 tablespoon lemon juice and ¼ teaspoon black 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.