Wonderfully seasoned ground Turkey Meatballs come together with fresh green beans and mushrooms, then baked for this quick and easy sheet pan dinner. This recipe gets a healthy, low carb, delicious meal on the table in 30 minutes and clean up is a breeze!
I’m back with more meatballs. LOL. I can’t help it – I love them. They’re so versatile! I use my classic Italian meatball recipe every week in something. For sliders, in soup, or with my favorite homemade spaghetti sauce. Because, OF COURSE.
But today I’m sharing some baked Turkey Meatballs with you. In addition to the usual pantry seasonings that any respectable meatball should have, these ground turkey meatballs also have garlic, Parmesan cheese, and sun dried tomato pesto – YUM, my friends.
The meatballs cook on one baking sheet, the vegetables on another. Then everything get tossed together for an easy, delicious, and healthy dinner. You have a meal in 30 minutes and clean up is so easy!
Can these Turkey Meatballs be Frozen?
Yes! Prepare the meatballs as directed. Then place raw meatballs on a cookie sheet lined with parchment paper. “Flash freeze” uncovered about 1 hour or until firm (this prevents them from sticking together once completely frozen.) Place partially frozen meatballs in a heavy plastic bag or freezer container. Seal, label, and freeze no longer than 2 months. Then thaw in the refrigerator and bake according to the recipe.
Or you can cook them and freeze them for another use. Let cool to the touch, then follow the directions ^^ above. To reheat: place them in the oven (350F for 15-20 minutes), or in a pot with some sauce on the stove.
- Don’t overcrowd the pans. You want large enough baking sheets so the vegetables are not piled on top of one another, so they roast properly.
- This is a low carb meal, but I often serve pasta alongside the meatballs and vegetables, if you are not following a low carb diet.
- Make up the meatballs ahead of time and freeze them, which would turn this into a 15 minute meal!
- Ground chicken can be used instead of ground turkey, if you prefer.
- Swap out the sun dried tomato pesto for classic basil pesto (<< that link is my homemade recipe and it’s easy!)
- Regular plain breadcrumbs will work fine, if you don’t have Panko.
- Easily swap out the green beans for asparagus.
Other meatballs we love!
Sheet Pan Turkey Meatballs and Vegetables
For the Meatballs
- 1 large egg , lightly beaten
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup Panko breadcrumbs
- 2 tablespoons sun dried tomato pesto
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- pinch cracked red pepper flakes
- 1 pound ground turkey
For the Vegetables
- 8 ounces green beans , trimmed, cut in half
- 6 ounces whole cremini mushrooms , cleaned, ends trimmed, quartered
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 8 ounces cooked farfalle pasta , optional
- Preheat oven to 400 degrees F. Coat 2 large roasting pans (15x10-inch) with nonstick cooking spray. Position racks with one in the middle and one beneath it.
- In a large bowl, whisk together the egg, Parmesan, breadcrumbs, pesto, garlic, salt, pepper, and cracked red pepper. Add in the ground turkey and mix with your hands until combined (mixture will be sticky.) Using a tablespoon sized cookie scoop, form into round meatballs (you should have about 23.) Transfer to one of the prepared roasting pans.
- Place green beans and mushrooms on the other roasting pan. Drizzle with the olive oil and season with the salt and pepper; toss to coat.
- Transfer both pans to the oven with the meatballs on the middle rack and the vegetables below it.
- Bake for 15-20 minutes, until meatballs are cooked through (with an internal temperature of 165 degree F) and vegetables are crisp-tender.
- Toss everything together and divide onto individual plates. Sprinkle with a little more Parmesan and enjoy!
- (If you are not following a low carb diet, serve alongside with some cooked pasta, if desired. Calories listed do not include this.)