Greek-Style Sheet Pan Gnocchi and Turkey Meatballs

Servings people

Prep Time 30

Cook Time 20

Total Time 50

Equipment

cutting board
knife
microplane zester
large bowl
fork
2 tbsp cookie scoop (optional)
extra large baking sheet or 2 normal baking sheets
small bowl
spoon

Ingredients

For the Turkey Meatballs:

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

For the Sheet Pan Gnocchi:

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

For the Lemon Garlic Yogurt Sauce:

½ cup full-fat plain greek yogurt or skyr
1 tsp honey
1 garlic clove minced
juice from ½ lemon
zest from ½ lemon
kosher salt & black pepper to taste
water as needed to thin

Instructions

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.
1 large egg, ½ cup crumbled feta, ⅓ cup panko breadcrumbs, 2 tbsp fresh chopped dill, 2 tbsp fresh chopped parsley, 1 tbsp olive oil, 2 large garlic cloves, zest from ½ lemon, 1 tsp dried oregano, 1 tsp kosher salt, ¼ tsp black pepper, 1 lb ground turkey or chicken
Add gnocchi, chickpeas, cherry tomatoes, bell pepper, zucchini and red onion to an extra-large baking sheet (21x15") 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).
1 package potato gnocchi, 1 can chickpeas, 8 oz cherry tomatoes, 1 large red bell pepper, 1 large zucchini, 1 small red onion, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp dried thyme, ¼ tsp black pepper, red pepper flakes
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.
½ cup full-fat plain greek yogurt or skyr, 1 tsp honey, 1 garlic clove, juice from ½ lemon, zest from ½ lemon, kosher salt & black pepper, water
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!

Video

Notes

*NOTE: For this recipe, I used DeCecco gluten free potato gnocchi, but normal is great as well! Just be sure to use a shelf-stable package of gnocchi as I have not tested this with frozen potato/cauliflower gnocchi.

Calories: 562kcal

Course: Dinner, Main Course

Cuisine: Greek

Diet: Gluten Free

Keyword: Bell Pepper, Chickpeas, Feta, Gnocchi, Greek, Greek Yogurt, Ground Turkey, High Fiber, High Protein, Sheet Pan Meal, Tomatoes, Turkey Meatballs, Zucchini

Nutrition