Name: Greek-Style Sheet Pan Gnocchi and Turkey Meatballs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb ground turkey or chicken ((93% lean)); 1 large egg; ½ cup crumbled feta; ⅓ cup panko breadcrumbs ((can sub GF)); 2 tbsp fresh chopped dill; 2 tbsp fresh chopped parsley; 1 tbsp olive oil (or avocado oil (optional but encouraged if using 99% lean ground turkey)); 2 large garlic cloves (minced); zest from ½ lemon; 1 tsp dried oregano; 1 tsp kosher salt; ¼ tsp black pepper; 1 package potato gnocchi ((GF or normal, 1.1lbs)*); 1 can chickpeas ((15oz, drained & rinsed)); 8 oz cherry tomatoes; 1 large red bell pepper (cut into 1" chunks); 1 large zucchini (cut into half moons); 1 small red onion (peeled & cut into small chunks); 2 tbsp olive oil (or avocado oil); 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp kosher salt; ½ tsp dried thyme; ¼ tsp black pepper; red pepper flakes (optional, to taste); ½ cup full-fat plain greek yogurt or skyr; 1 tsp honey; 1 garlic clove (minced); juice from ½ lemon; zest from ½ lemon

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I never turn down a dinner that’s made on one pan, especially when it’s as flavorful & satisfying as this Greek-Style Sheet Pan Gnocchi and Turkey Meatballs. Between the juicy feta turkey meatballs, crispy roasted gnocchi, tender veggies and creamy lemon garlic yogurt sauce, every bite is just perfection. And one of the best parts? It’s packed with 33g of protein, 8g of fiber and can easily be made gluten and/or dairy free.

greek-style sheet pan gnocchi and turkey meatballs on blue speckled plate with a drizzle of lemon garlic yogurt sauce

By now, I think you know my love for a sheet pan meal that involves meatballs and a good sauce. Meals like this just really check all the boxes — protein, fiber and flavor…they have it all. And for today’s variation we have Greek-Style Sheet Pan Gnocchi and Turkey Meatballs, inspired by some of the best flavors and ingredients in greek cuisine.

Instead of incorporating potatoes or sweet potatoes like I normally do, we are switching it up with some potato gnocchi! This gets roasted alongside a whole slew of vibrant veggies like cherry tomatoes, bell pepper, zucchini, red onion and some chickpeas for added protein & fiber. Of course, we can’t forget about the juicy & herby feta turkey meatballs that make this a full meal.

Finish it off with a drizzle of creamy, bright lemon garlic yogurt sauce and dinner is served! I know the ingredient list looks long for this sheet pan gnocchi, but don’t be intimidated. The bulk of the work here is just in the chopping & prep, but from there the oven handles the rest! It’s really such a flavorful & satisfying meal, that makes for some mean leftovers too.

Why You’ll Love this Greek-Style Sheet Pan Gnocchi and Turkey Meatballs

It’s made entirely on one sheet pan, which means less mess and fewer dishes to clean up!
Each serving is loaded with 32g of protein, 8g of fiber and a variety of colorful veggies!
This sheet pan gnocchi is perfect for those who want a healthy dinner without compromising on flavor.
It’s full of fresh Mediterranean flavors like lemon, garlic, feta and lots of fresh herbs.
This is a great recipe to add to your meal prep rotation, as the leftovers are just as good the next day.

greek-style sheet pan gnocchi and turkey meatballs drizzled with lemon garlic yogurt sauce

What You Need to Make this Greek-Style Sheet Pan Gnocchi and Turkey Meatballs

For the Feta Turkey Meatballs:

Ground Turkey: I prefer to use 93% lean for the juiciest results, and you can substitute a similar leanness of ground chicken.
Egg: 1 large egg helps bind the feta turkey meatballs together.
Panko Breadcrumbs: Normal or gluten free! For gluten free, I really like the brand Aleia’s.
Fresh Dill & Parsley: Fresh herbs really bring the flavors to the next level here! In a pinch, try substituting about 2 tsp each of dried dill and parsley.
Olive Oil: If you’re using 93% lean, this is not a necessity, but I would definitely add it if you’re using 99% lean. It keeps things moist and improves the texture.
Garlic: 2 cloves, minced or substitute about 1/2 tsp garlic powder.
Lemon Zest: For a pop of brightness! We’ll use the rest of the lemon zest in the yogurt sauce so don’t throw it away.
Dried Oregano, Kosher Salt & Black Pepper: Finish off these turkey meatballs with a few more pantry-staple spices for maximum flavor.

For the Sheet Pan Gnocchi:

Potato Gnocchi: 1 package of the shelf-stable kind. I used DeCecco gluten free, but normal is perfect too! I have NOT tested this recipe with frozen potato or cauliflower gnocchi.
Chickpeas: 1 can of chickpeas (garbanzo beans), drained & rinsed. This adds some lovely fiber and volume to the dish.
Cherry Tomatoes: I like using multi-colored ones here for some variety, but anything goes! They will burst slightly in the oven and become more sweet & jammy.
Bell Pepper: Cored, seeded & then cut into 1″ chunks.
Zucchini: Cut into 1/4″ thick half-moon shapes.
Red Onion: 1 small red onion, peeled & cut into chunks.
Olive Oil: Or avocado oil, for coating the gnocchi and veggies in.
Oregano, Garlic Powder, Thyme, Red Pepper Flakes, Kosher Salt & Black Pepper: A mixture of greek-inspired spices to bring herbaceous flavor and a bit of heat.

ingredients for greek-style sheet pan gnocchi and turkey meatballs

For the Lemon Garlic Yogurt Sauce:

Greek Yogurt: I prefer a full-fat plain greek yogurt or skyr, but this is also fine with low-fat or non-fat greek yogurt. Adds a boost of protein & probiotics to this dish!
Honey: Just a touch to sweeten things up and balance out all of the other savory flavors.
Garlic: Fresh minced is best
Lemon Juice & Zest: Adds a refreshing tang that really completes this sheet pan meal!
Kosher Salt & Black Pepper: Season to taste.
Water: As needed, to thin out the sauce.

How To Make this Greek Sheet Pan Gnocchi with Turkey Meatballs

Preheat Oven & Prep Turkey Meatballs:

First, preheat your oven to 400F. Then, in a large bowl, whisk together the egg, feta, breadcrumbs, dill, parsley, oil, garlic, lemon zest and spices. Add in the ground turkey and use your hands to mix until just combined — overmixing will lead to denser, drier meatballs. Set aside.

Coat Gnocchi & Veggies in Oil & Spices:

Next, add gnocchi, chickpeas, cherry tomatoes, bell pepper, zucchini and red onion to an extra-large baking sheet (21×15″) or two normal-sized baking sheets. It’s important that there isn’t too much overlap or else everything will steam instead of roast. Drizzle with oil, and sprinkle seasonings over to top. Toss to coat and spread out evenly on the baking sheet(s).

Add Feta Turkey Meatballs to Sheet Pan & Bake:

Scoop out 2 tbsp of the ground turkey mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. It should make about 16 meatballs. Transfer to the oven to bake for 20 minutes. Optionally, switch your oven to broil for 2-3 more minutes at the end to get a nice golden finish on the meatballs & veggies.

greek-style sheet pan gnocchi and turkey meatballs before baking

Mix Together Sauce Ingredients & Drizzle on Top:

Meanwhile, mix together all of the lemon garlic yogurt sauce ingredients in a small bowl. Thin it out with water as needed until it’s a pourable/drizzle-able consistency. Drizzle the finished sheet pan meal with the lemon garlic yogurt sauce and optionally, top with more crumbled feta, chopped dill and red pepper flakes. Enjoy!

Equipment Recommendations:

If you’ve made any of my sheet pan dinners in the past, you know that I live and die by these equipment recommendations. They are certainly not a requirement per say, but they will make your life easier and yield the best result!

Extra Large Baking Sheet: This 21″ x 15″ baking sheet is one of my most used kitchen items, and allows you to fit so much without overlap. More overlap = more soggy veggies! If you don’t have one of these, please split the recipe amongst two normal sized baking sheets.
Cookie Scoop: I always use this 2 tbsp cookie scoop to measure out my meatballs. It ensures that they’re uniform in size which leads to even cooking.
Pantry Bowl: I love the size small one for preparing and drizzling the yogurt sauce, and the large one for making the meatballs in! Locally made in Vermont 🙂

Substitution FAQs:

Can I use ground chicken for the meatballs instead? Of course! I recommend using a similar leanness. If you choose to go for a 99% lean ground turkey or chicken, definitely don’t skip the additional 1 tbsp of oil in the meatballs — it will help keep them moist!
Can I make this recipe dairy free? To make this dairy free, you can substitute a vegan feta in the meatballs, and then use your favorite thick non-dairy yogurt in the sauce.
How do I make this gluten free? It’s simple! Just use gluten free panko breadcrumbs, like these ones, and a gluten free potato gnocchi like this one! You won’t even know it’s gluten free.
Can I use different vegetables? I love the combination of cherry tomatoes, bell pepper & zucchini, especially in the summer, but eggplant would also be delicious here. Pick 2-3 of your favorites and make it your own!

spatula scooping up greek-style sheet pan gnocchi and turkey meatballs

How Should I Store Leftovers?

This Greek-Style Sheet pan Gnocchi and Turkey Meatballs is delicious as leftovers, or as meal prep lunch option! Just allow everything to cool down fully before transferring to an airtight container and storing in the fridge for about 4 days. If you anticipate wanting to warm up the leftovers, I recommend leaving off the sauce and storing it separately. The gnocchi may firm up as it sits in the fridge, but should soften again once reheated.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

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