Sheet-Pan Turkey Meatballs with Zucchini & Potatoes

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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.

A recipe photo of Sheet-Pan Turkey Meatballs with Zucchini & Potatoes
Credit:

Photographer Victor Protasio, food stylist Chelsea Zimmer, and prop stylist Hannah Greenwood.

Active Time:
35 mins
Total Time:
50 mins
Servings:
4
  • Make a whole meal in one pan with turkey, potatoes and zucchini.
  • Zucchini and potatoes are rich in vitamins, boosting heart health.
  • Use feta cheese in brine to ensure richer flavor in your turkey meatballs.

These Sheet-Pan Turkey Meatballs with Zucchini & Potatoes make a filling weeknight dinner and next-day lunch. The turkey meatballs are loaded with protein and spanakopita-inspired flavors thanks to the feta, spinach, garlic and lemon zest. Fiber-rich roasted potatoes and zucchini add a heartiness to this dish without bringing heaviness. A Greek yogurt sauce ties the meatballs and veggies together, completing the dish. Keep reading for our expert tips, including ingredient substitutions.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • We recommend using feta cheese in brine because it is softer and has a richer flavor. You can also use feta that comes in shrink wrap.
  • For the meatballs, we used panko breadcrumbs combined with milk to create a panade. This combination helps the mixture retain moisture, making it easier to form into balls. If you prefer, you can substitute the panko with fresh bread, and replace the milk with buttermilk or water.
  • If you can’t find baby gold potatoes, choose the smallest loose Yukon Gold potatoes available. Baby red or fingerling potatoes would also work excellently.
  • Keep in mind that the meatball mixture will be quite soft. Wetting your hands slightly can help prevent the mixture from sticking to your hands while rolling.

Nutrition Notes

  • Ground turkey is a lean source of muscle-building protein. It’s also a good source of phosphorus, which is necessary for healthy bones and teeth. 
  • Zucchini may be mild in flavor, but it’s robust in nutrients, providing vitamin C, folate, potassium and magnesium. The antioxidants in zucchini will help protect your heart, skin, bones and eyes.  
  • Potatoes, along with the zucchini, bring a nice dose of fiber to this dish. The potassium in potatoes supports healthy blood pressure, and the vitamin C gives your immune system a boost.
  • Greek yogurt adds gut-loving probiotics, which will happily nosh on the fiber in the veggies. You’ll also get protein and calcium from the Greek yogurt, for strong muscles and bones. 
Ingredients for preparing turkey meatballs with zucchini and potatoes

Photographer Victor Protasio, food stylist Chelsea Zimmer, and prop stylist Hannah Greenwood.

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Ingredients

Original recipe (1X) yields 4 servings

  • Cooking spray

  • ½ cup whole-wheat panko breadcrumbs

  • cup whole milk

  • 1 pound ground turkey

  • ½ cup crumbled feta cheese

  • cup chopped fresh spinach

  • 1 large egg, lightly beaten

  • 1 large clove garlic, grated (about ½ teaspoon)

  • 1 teaspoon grated lemon zest

  • teaspoons ground pepper, divided

  • ¾ teaspoon salt, divided

  • 12 ounces baby gold potatoes, scrubbed and halved (about cups)

  • 2 tablespoons extra-virgin olive oil, divided

  • teaspoons granulated garlic, divided

  • 1 teaspoon dried oregano, divided

  • 2 medium zucchini, cut into 1-inch-thick half-moons (about 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

Directions

  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.

    Hands mixing ingredients for meatballs in a clear bowl

    Photographer Victor Protasio, food stylist Chelsea Zimmer, and prop stylist Hannah Greenwood.

  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.

    Cooked turkey meatballs on a baking sheet aligned in neat rows

    Photographer Victor Protasio, food stylist Chelsea Zimmer, and prop stylist Hannah Greenwood.

  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.

    Roasted small potatoes on a baking sheet

    Photographer Victor Protasio, food stylist Chelsea Zimmer, and prop stylist Hannah Greenwood.

  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. 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.

    Baked zucchini pieces and small potatoes on a sheet pan, evenly spaced

    Photographer Victor Protasio, food stylist Chelsea Zimmer, and prop stylist Hannah Greenwood.

  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. 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.

    A bowl of creamy sauce mixed with herbs, with a spoon placed inside

    Photographer Victor Protasio, food stylist Chelsea Zimmer, and prop stylist Hannah Greenwood.

Frequently Asked Questions

  • How do I choose the best zucchini?

    Zucchini is at its best during the summer, and it often tastes better when sourced from a farmers’ market or fresh from our own gardens. When selecting zucchini, choose one that is under 8 inches long to ensure a sweeter flavor and fewer seeds. Look for zucchini with glossy, unmarred skin, and make sure it feels heavy for its size.

  • What are some ways to achieve a nice browning on meatballs and vegetables?

    To achieve better browning, we recommend using dark-colored sheet pans instead of lighter ones—this does make a difference. Potatoes and zucchini can be more challenging to brown due to their moisture content. However, you can improve browning by cooking them in the hottest area of the oven, which is the bottom rack.

  • How should I store leftovers and reheat them?

    This recipe is best enjoyed on the day it is made and doesn’t reheat well. However, if you have leftovers, store the vegetables and meatballs in separate airtight containers in the refrigerator, where they will last for up to 5 days. Reheating in a 375°F oven for 15 to 25 minutes is best. Cover the pan with foil to help retain the moisture. If you use a microwave, be cautious, as the meatballs can dry out. Reheat slowly, checking frequently. No matter the method, use an instant-read thermometer to ensure the meatballs reach a safe internal temperature of 165°F.

  • Can I freeze the meatballs?

    Yes! The meatballs can be frozen, which is a convenient way to have them ready. Allow them to cool to room temperature, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.

  • What should I serve with Sheet-Pan Turkey Meatballs with Zucchini & Potatoes?

    This is a complete meal, but it would be excellent with the addition of our Simple Green Salad with Citronette, Kale Salad with Balsamic & Parmesan or Chopped Cucumber & Tomato Salad with Lemon.

EatingWell.com, June 2025

Nutrition Facts (per serving)

547 Calories
29g Fat
31g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 4 meatballs, about 1 cup veggies & 3 Tbsp. yogurt spread
Calories 547
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 5g 16%
Total Sugars 6g
Added Sugars 0g 0%
Protein 44g 87%
Total Fat 29g 37%
Saturated Fat 9g 43%
Cholesterol 185mg 62%
Vitamin A 162µg
Vitamin C 36mg 40%
Vitamin D 1µg
Vitamin E 2mg 13%
Folate 78µg
Vitamin K 75µg
Sodium 762mg 33%
Calcium 238mg 18%
Iron 4mg 23%
Magnesium 102mg 24%
Potassium 1190mg 25%
Zinc 6mg 56%
Vitamin B12 3µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Carrie Myers, M.S.
Carrie Myers
Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.
and
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.