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- 1 lb ground turkey - 1 cup breadcrumbs (panko or regular) - 1/2 cup grated parmesan cheese - 3 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 1 teaspoon dried oregano - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 large egg - 1 tablespoon olive oil - 2 cups cherry tomatoes, halved - 1 zucchini, sliced - 1 bell pepper, diced When making garlic herb turkey meatballs, you need a few key items. Start with your main protein: ground turkey. It’s lean and perfect for this dish. You'll also want breadcrumbs, which help bind the meatballs. Grated parmesan adds a lovely, rich flavor. Flavor is key in this recipe. Garlic gives your meatballs a punch. Fresh parsley and basil bring brightness. Dried oregano and onion powder add depth. Don't forget salt and pepper to taste. For the rest of the meal, you will need an egg. This helps hold everything together. Olive oil coats your veggies and adds a nice touch. Speaking of veggies, I love using cherry tomatoes, zucchini, and bell pepper. They roast beautifully and add color to your dish. With these ingredients, you are ready to create a meal that is both tasty and satisfying. Enjoy the journey of cooking these garlic herb turkey meatballs! First, we need to preheat the oven to 400°F (200°C). This step is key to getting the meatballs nice and golden. While the oven warms, line a large sheet pan with parchment paper. This helps with cleanup and keeps the meatballs from sticking. In a large mixing bowl, combine the ground turkey, breadcrumbs, grated parmesan, minced garlic, chopped parsley, chopped basil, egg, oregano, onion powder, salt, and pepper. Use a fork or your hands to mix gently. It’s very important not to overmix. If you mix too much, the meatballs will be tough instead of tender. Now, take small portions of the mixture and roll them into meatballs, about 1 inch in diameter. Make sure you space them out on the sheet pan. This allows them to cook evenly without sticking together. Next, we will prepare the veggies. In a separate bowl, toss the cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. This adds flavor and helps them roast nicely. Spread the seasoned veggies evenly around the meatballs on the sheet pan. Now it’s time to bake! Place the sheet pan in the preheated oven and cook for 25-30 minutes. You want the meatballs to reach an internal temperature of 165°F. The vegetables should be tender and slightly caramelized. Check them halfway through to ensure even cooking. To keep your meatballs moist, use fresh ground turkey. Mix in breadcrumbs and cheese for added moisture. Avoid overmixing the meatball mix; just combine until it holds together. Overmixing can make your meatballs tough. Feel free to switch up the herbs! Try thyme, rosemary, or even cilantro. You can also add spices like cumin or paprika for a kick. If you need a dairy-free option, leave out the parmesan and use nutritional yeast instead. For gluten-free, substitute breadcrumbs with almond flour or ground oats. Serve your meatballs and veggies right from the pan. This gives a cozy, rustic feel. For a fancy touch, drizzle balsamic reduction over the top. You can also sprinkle fresh herbs like basil or parsley for color and flavor. This small step makes a big difference in how your dish looks! {{image_2}} You can switch the ground turkey for ground chicken or beef. Both options work well. Chicken gives a lighter taste, while beef adds more richness. For a vegetarian choice, use lentils or chickpeas. These are great as they still provide protein and flavor. You can mash them and mix in breadcrumbs and spices. This keeps the meatball texture while being meat-free. Using seasonal vegetables makes this dish fresh and fun. You can try asparagus in spring or squash in summer. These veggies add color and taste. If fresh veggies aren't available, frozen ones work too. Just make sure to thaw and drain them before adding to the pan. This keeps your meatballs from getting soggy and ensures even cooking. Adding sauce can take your meatballs to the next level. Marinara sauce is a classic choice. It brings a rich, tangy flavor that pairs well with the meatballs. Pesto is another tasty option. It adds a fresh, herby note that brightens the dish. You can drizzle either sauce on top before serving or place it on the side. This gives your guests the choice to dip or pour as they like. After your meal, let the meatballs cool. For storage, use airtight containers. Glass or plastic containers work well. Place the meatballs and veggies inside. Seal them tightly. Store in the fridge for up to three days. This keeps them fresh and tasty. To freeze meatballs, first, let them cool completely. Once cool, place them on a baking sheet. Make sure they are not touching each other. Freeze for about two hours. After that, transfer them to a freezer bag. Label the bag with the date. You can keep meatballs in the freezer for up to three months. For reheating, you can use a microwave or oven. If you choose the microwave, place the meatballs on a plate. Heat them for 1-2 minutes. Check to see if they are hot throughout. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Bake for about 10-15 minutes. This helps keep their flavor and texture. Enjoy your tasty leftovers! Yes, you can make the meatballs ahead of time. Prepare the meatball mixture and shape them into balls. Place them on a sheet pan and cover with plastic wrap. You can store them in the fridge for up to 24 hours. For longer storage, freeze the raw meatballs on a sheet pan until firm. Then transfer them to a freezer bag. They can stay frozen for up to three months. When ready to cook, just bake them straight from the freezer. You may need to add a few minutes to the cooking time. If you need a substitute for breadcrumbs, there are many options. For a gluten-free choice, try almond flour or crushed gluten-free crackers. You can also use ground oats or cooked quinoa for a healthy twist. If you're on a low-carb diet, crushed pork rinds work well too. Each option adds a unique flavor, so choose what you like best. To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, look for visual cues. The meatballs should be firm and no longer pink inside. The juices should run clear. If you cut one open, it should look moist but fully cooked. Yes, you can bake the meatballs without a sheet pan. Use an oven-safe skillet or a baking dish instead. Just make sure to arrange the meatballs so they have space. You can also bake them on a rack placed over a baking tray. This lets the heat circulate around the meatballs for even cooking. In this blog post, we explored how to make delicious meatballs. We covered key ingredients like ground turkey and breadcrumbs, plus flavor enhancers like herbs and garlic. The step-by-step guide made it easy to prepare and bake. I shared tips for perfecting your meatballs and offered fun variations. Don't forget about storage options for leftovers. With these insights, you can make tasty meatballs that everyone will enjoy. Try these ideas to impress at your next meal!

Garlic Herb Turkey Meatballs Sheet Pan

Enjoy a delicious and healthy meal with these Garlic Herb Turkey Meatballs Sheet Pan! This easy recipe combines juicy turkey meatballs with fresh veggies like zucchini and bell peppers for a perfect family dinner. In just 40 minutes, you can whip up a flavorful dish that’s both satisfying and nutritious. Click through to explore the full recipe and bring this tasty meal to your kitchen today!
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Ingredients
  

1 lb ground turkey

1 cup breadcrumbs (panko or regular)

1/2 cup grated parmesan cheese

3 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1 large egg

1 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

2 cups cherry tomatoes, halved

1 zucchini, sliced

1 bell pepper, diced

Extra herbs for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the ground turkey, breadcrumbs, grated parmesan, minced garlic, chopped parsley, chopped basil, egg, oregano, onion powder, salt, and pepper. Mix gently until just combined; avoid overmixing for tender meatballs.

      Using your hands, form the mixture into small meatballs (about 1 inch in diameter) and arrange them on the prepared sheet pan, leaving some space between each meatball.

        In a separate bowl, toss the cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread the veggies evenly around the meatballs on the sheet pan.

          Bake in the preheated oven for 25-30 minutes or until the meatballs are cooked through (internal temperature of 165°F) and the vegetables are tender.

            Once cooked, remove from the oven and let rest for a few minutes. Garnish with extra herbs if desired before serving.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the meatballs and vegetables directly from the pan for a rustic look, or plate them on a large serving platter. Drizzle with balsamic reduction or a sprinkle of additional fresh herbs for an elegant touch.