Sheet Pan Turkey Meatballs with Spring Vegetables – Easy, Bright, and Weeknight-Friendly

If dinner feels like a juggling act, this sheet pan meal is your shortcut to something satisfying and fresh. Tender turkey meatballs roast alongside crisp-tender spring vegetables, picking up golden edges and big flavor with almost no fuss. Everything goes on one pan, and it all cooks at the same temperature, so timing is painless.

The result: a colorful, balanced dinner that looks restaurant-worthy but tastes like home. It’s easy enough for a Tuesday and cheerful enough for company.

What Makes This Recipe So Good

• One pan, full meal: Protein and veggies cook together, so cleanup is minimal and timing is foolproof.
• Fresh spring flavor: Asparagus, peas, and radishes bring sweetness and snap that pair beautifully with tender turkey.
• Juicy meatballs: Grated onion and a splash of yogurt keep lean turkey moist without extra fat.
• Bright finishing touch: A quick lemon-herb drizzle adds lift and ties the whole pan together.
• Flexible and forgiving: Swap in what you have—carrots, broccolini, or green beans work too.

Ingredients

• For the meatballs:
• 1 1/4 pounds ground turkey (93% lean works well)
• 1/2 small yellow onion, finely grated (with juices)
• 2 cloves garlic, minced
• 1/3 cup plain breadcrumbs (panko or regular)
• 2 tablespoons plain Greek yogurt or milk
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for coating meatballs)
• For the vegetables:
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup sugar snap peas or shelled English peas
• 6–8 radishes, halved (or quartered if large)
• 1 small fennel bulb, cored and cut into wedges (optional but great)
• 1 small red onion, cut into thick wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• For the lemon-herb finish:
• Zest of 1 lemon, plus 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh dill or parsley (or a mix)
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste
• To serve (optional): Cooked couscous, orzo, quinoa, or warm pita; crumbled feta or grated Parmesan

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or lightly oil the pan.
2. Mix the meatballs: In a large bowl, combine ground turkey, grated onion (and its juices), garlic, breadcrumbs, yogurt, egg, parsley, oregano, smoked paprika, salt, and pepper.

   Stir just until combined. Don’t overwork it.

3. Form the meatballs: Lightly oil your hands. Scoop tablespoon-sized portions (about golf-ball size) and roll into 16–20 meatballs.

   Place on a plate and brush or drizzle with 2 tablespoons olive oil.
4. Toss the vegetables: On the sheet pan, combine asparagus, peas, radishes, fennel, and red onion. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat and spread into a single layer, leaving space for the meatballs.
5. Add the meatballs to the pan: Nestle the meatballs among the vegetables without crowding.

   Space helps everything brown.

6. Roast: Bake for 15 minutes. Rotate the pan and gently shake or turn the vegetables. Continue roasting 5–8 minutes, until the meatballs are browned and the internal temperature hits 165°F (74°C).
7. Make the lemon-herb finish: While the pan roasts, whisk lemon zest, lemon juice, olive oil, herbs, red pepper flakes, and a pinch of salt and pepper in a small bowl.
8. Finish and serve: Spoon the lemon-herb mixture over the hot meatballs and vegetables.

   Taste and add a pinch more salt or lemon if needed. Serve with couscous, orzo, quinoa, or warm pita. Top with crumbled feta or grated Parmesan if you like.

Keeping It Fresh

• Meal prep: Form meatballs up to 24 hours ahead.

  Store covered in the fridge. You can also freeze them raw on a sheet pan until solid, then transfer to a bag for up to 2 months.

• Leftovers: Refrigerate cooked meatballs and vegetables in an airtight container for 3–4 days. Reheat in a 350°F oven for 8–10 minutes to keep texture.
• Freezing cooked meatballs: Freeze cooked meatballs (without veggies) for up to 2 months.

  Thaw overnight and warm gently. Veggies are best fresh.

• Brighten before serving: A squeeze of fresh lemon and a drizzle of olive oil revives leftovers fast.

Why This is Good for You

• Lean protein: Turkey provides satisfying protein with less saturated fat than many red meats.
• Fiber and vitamins: Asparagus, peas, and radishes pack fiber, vitamin C, folate, and antioxidants that support energy and immunity.
• Healthier fats: Olive oil and a yogurt binder keep things moist without heavy cream or butter.
• Balanced plate: Pairing protein with vegetables steadies blood sugar and keeps you fuller longer.

Pitfalls to Watch Out For

• Dry meatballs: Use grated onion and a bit of yogurt to lock in moisture. Don’t overmix the meat.
• Crowded pan: If everything is packed tight, it steams instead of browns.

  Use a large sheet pan or two smaller ones.

• Overcooked vegetables: Cut vegetables in similar sizes and check at the 15-minute mark. Tender-crisp is the goal.
• Underseasoning: Season the vegetable mix and meatball mixture separately, then finish with lemon and herbs.

Recipe Variations

• Mediterranean twist: Add 1 teaspoon ground cumin and 1/2 teaspoon coriander to the meatballs. Finish with dill, mint, and feta.
• Green goddess: Stir 2 tablespoons finely chopped spinach or basil into the meatball mixture.

  Add broccolini or green beans to the pan.

• Garlic-parmesan: Mix 1/3 cup finely grated Parmesan and extra garlic into the meatballs. Finish with more Parm and black pepper.
• Gluten-free: Swap breadcrumbs for almond flour or certified GF crumbs. Check labels on spices.
• Dairy-free: Use dairy-free yogurt or skip it and add 1 tablespoon olive oil to the meatball mix.
• Spicy kick: Add 1 teaspoon Calabrian chili paste or 1/2 teaspoon red pepper flakes to the meatballs.
• Different veggies: Try carrots (thinly sliced), baby potatoes (parboil first), zucchini (add in the last 10 minutes), or cherry tomatoes (last 10 minutes).

FAQ

Can I use ground chicken instead of turkey?

Yes.

Ground chicken works well with the same seasonings. Choose a blend that isn’t ultra-lean, and keep the grated onion for moisture.

Do I need a thermometer?

It helps. Turkey and chicken should reach 165°F (74°C).

A quick-read thermometer keeps you from overcooking and drying out the meatballs.

How do I keep the meatballs from sticking?

Use parchment or lightly oil the pan. A gentle shake halfway through roasting also helps release them as they brown.

Can I make the meatballs bigger?

You can. Golf-ball size cooks fast; larger meatballs will need a few more minutes.

Check doneness with a thermometer rather than the clock.

What should I serve with this?

Couscous, orzo, quinoa, or warm pita are great. A dollop of tzatziki or a spoonful of pesto is a nice touch, too.

Can I cook the vegetables longer if I like them softer?

Yes. Start the sturdier vegetables 5–8 minutes ahead, then add the asparagus and peas so they don’t overcook.

What if I only have frozen peas?

No problem.

Add them straight from the freezer in the last 10 minutes of roasting. They’ll warm through without shriveling.

Wrapping Up

Sheet Pan Turkey Meatballs with Spring Vegetables brings together bright flavors, balanced nutrition, and true weeknight ease. With a few pantry staples and a handful of fresh produce, you get juicy meatballs, caramelized edges, and a lemony finish that tastes like spring.

Keep this one in your rotation and tweak it with whatever vegetables you have on hand. It’s simple, flexible, and reliably delicious.