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Turkey Meatballs with Zucchini Cherry Tomatoes and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Sheet Pan
  • Large Mixing Bowl

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 medium zucchinis, sliced into half-moons
  • 2 cups cherry tomatoes
  • 1/2 cup pitted olives
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 400°F and line a large sheet pan with parchment paper.
  • In a mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Mix until just combined, then roll the mixture into 16 meatballs and place them on one side of the sheet pan.
  • In the same bowl, toss the zucchini slices, cherry tomatoes, and olives with the olive oil. Spread the vegetables around the meatballs on the sheet pan in a single layer.
  • Bake for 20 to 25 minutes until the meatballs reach an internal temperature of 165°F and the vegetables are softened and lightly browned.
  • Remove the pan from the oven and sprinkle the chopped parsley over the top before serving.

Notes

If the turkey mixture feels too wet, add an extra tablespoon of breadcrumbs before shaping the meatballs. Leftovers reheat well in a 350°F oven for 10 minutes to keep the zucchini from turning soggy. Serve over couscous or with crusty bread to soak up the juices from the tomatoes and olives.
Course: Main Course
Cuisine: Mediterranean
Equipment: Sheet Pan, Large Mixing Bowl