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- 1 pound ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 large egg - 1 tablespoon olive oil - 1 cup cherry tomatoes, halved - 1 cup zucchini, sliced into half-moons - 1 tablespoon balsamic vinegar The main star of this dish is the ground turkey. I love it because it's lean and packed with protein. The breadcrumbs help hold everything together, giving the meatballs a nice texture. Fresh herbs make these meatballs pop with flavor. I often use parsley, oregano, and basil for a fresh taste. - Grated Parmesan cheese - Additional herbs For a tasty finish, I sprinkle extra grated Parmesan on top. It adds a creamy, salty touch. You can also use more fresh herbs for a vibrant look. These toppings make the dish not just tasty but beautiful, too! First, you need to preheat the oven to 400°F (200°C). This helps the meatballs cook evenly. Next, line your sheet pan with parchment paper. This makes cleanup easy and prevents sticking. In a large bowl, combine the following ingredients: - 1 pound ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 large egg Mix these ingredients well. You want a good blend. The egg helps bind everything together. A tip for texture: don’t overmix. This keeps your meatballs light and tender. Now, shape the mixture into meatballs. Each should be about 1.5 inches in diameter. Place them on the prepared sheet pan. For the veggies, take 1 cup of cherry tomatoes and 1 cup of zucchini. Cut the tomatoes in half and slice the zucchini into half-moons. In a bowl, toss them with: - 1 tablespoon olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste Spread the veggies around the meatballs. They will roast nicely together. Bake everything in the preheated oven for 20-25 minutes. The meatballs are done when they reach an internal temperature of 165°F. The veggies should be tender and slightly roasted. Keep an eye on them to avoid burning. Getting the right mix of ingredients is key for juicy meatballs. Ground turkey is lean. It can dry out if we are not careful. - Use equal parts breadcrumbs and cheese for binding. - The egg helps keep everything moist. If you follow the ratios closely, your meatballs will stay juicy. To avoid dryness, do not overbake. Check the internal temperature. It should be 165°F. Herbs are the best way to boost flavor. Fresh parsley is great, but you can try others too. - Basil and oregano add nice Italian notes. - For something spicier, add red pepper flakes. Mix and match herbs based on what you like. This keeps every batch exciting and new! When serving, arrange your meatballs and veggies on a large platter. This looks great and makes sharing easy. - Place the meatballs in the center. - Surround them with roasted cherry tomatoes and zucchini. For a final touch, garnish with fresh parsley and Parmesan. This adds color and flavor to your dish. Enjoy the joy of serving a beautiful meal! {{image_2}} You can switch ground turkey with other meats. Ground chicken works well for a lighter option. If you prefer beef, lean ground beef adds great flavor. For a richer taste, use ground lamb. If you want to go plant-based, try lentils or chickpeas. Just mash them well and mix with the same herbs and spices. Each option brings its unique twist to the dish. Feel free to mix up the vegetables. Seasonal veggies add freshness and color. Try bell peppers, asparagus, or carrots for a fun twist. Broccoli or cauliflower can also work well. A mix of colors makes the dish more appealing. Bright, vibrant vegetables not only taste great but look beautiful on the plate. If you need gluten-free options, use gluten-free breadcrumbs or oats. These swaps work well without losing texture. For a dairy-free option, skip the Parmesan cheese or use a vegan substitute. Nutritional yeast can give a cheesy flavor. Always read labels to ensure ingredients fit your dietary needs. Making these swaps keeps everyone at the table happy and satisfied. To keep your meatballs fresh, place them in an airtight container. Make sure the container is clean and dry. You can also separate the meatballs from the veggies. This prevents sogginess. Store them in the fridge for up to three days. If you have more leftovers, consider freezing them. When it's time to enjoy your meatballs again, use the oven or microwave. For the oven, heat it to 350°F. Place the meatballs on a baking sheet. Heat for about 10 minutes, or until warm. This method helps keep the meatballs juicy. In the microwave, use a microwave-safe plate. Heat for 30 seconds, then check. If not warm enough, heat in 15-second bursts. Cover with a damp paper towel to keep moisture. This helps keep the flavors intact and the texture nice. Yes, you can make these meatballs ahead of time. To prep in advance, follow these steps: - Mix the meatball ingredients, then form them into balls. - Place the meatballs on a baking sheet and cover with plastic wrap. - Store in the fridge for up to 24 hours before baking. - For longer storage, freeze the uncooked meatballs. These meatballs pair well with various sides. Here are some tasty options: - Pasta: Serve with spaghetti or penne and marinara sauce. - Salad: A fresh green salad adds a nice crunch. - Rice: Fluffy rice or a grain bowl complements the meatballs. - Roasted Veggies: Carrots or asparagus can add more color and flavor. To check if the meatballs are done, use a meat thermometer. You want them to reach an internal temperature of 165°F. Here are more signs of doneness: - The meatballs should feel firm to the touch. - They should be golden brown on the outside. - Juices should run clear, not pink. Yes, you can freeze these meatballs. Here’s how to do it right: - Place uncooked meatballs on a baking sheet and freeze until firm. - Once frozen, transfer them to a zip-top bag or airtight container. - Label the bag with the date. They can last up to three months in the freezer. - To thaw, place them in the fridge overnight or bake straight from frozen, adding a few extra minutes to the cooking time. You’ve learned how to make delicious garlic herb turkey meatballs. We covered the main ingredients and optional toppings. I shared simple steps for mixing, baking, and serving. You got tips for perfect texture and flavor, plus storage advice. Remember, you can swap ingredients for your needs or change up the recipe. Enjoy your meatballs, and keep experimenting in the kitchen!

Sheet Pan Garlic Herb Turkey Meatballs

Discover the deliciousness of Sheet Pan Garlic Herb Turkey Meatballs! This easy recipe combines tender turkey meatballs with fresh veggies for a wholesome meal that's ready in just 40 minutes. Perfect for busy weeknights, these meatballs are packed with flavor thanks to garlic, herbs, and a hint of Parmesan. Click to explore the full recipe and bring this tasty dish to your dinner table tonight!
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Ingredients
  

1 pound ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg

1 tablespoon olive oil

1 cup cherry tomatoes, halved

1 cup zucchini, sliced into half-moons

1 tablespoon balsamic vinegar

Instructions
 

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

    In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, minced garlic, oregano, basil, salt, pepper, and egg. Mix well until all ingredients are evenly incorporated.

      Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared sheet pan.

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

          Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly roasted.

            Remove from oven and let rest for a few minutes before serving.

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

                - Presentation Tips: Arrange the meatballs and roasted vegetables on a large serving platter. Garnish with extra fresh parsley and a sprinkle of Parmesan cheese for an appealing look!