Mediterranean Turkey Meatball Sheet Pan Dinner

Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan with foil or parchment paper for easy cleanup.

In a large bowl, combine parsley, rosemary, oregano, dill, mint, salt, and pepper. Stir to combine. Reserve 2 tablespoons of this fragrant herb mixture to use with the vegetables later.

To the bowl with the remaining herb mixture, add breadcrumbs, shallot, garlic, and lemon zest; stir to combine. In a separate small bowl, whisk the beaten egg with 1 tablespoon of olive oil, then add this to the breadcrumb mixture. Finally, add the ground turkey.

Using your hands, gently mix all ingredients until just combined. Be careful not to overmix. If the meatball mixture seems too wet, incorporate an additional tablespoon of breadcrumbs. Form the mixture into approximately 18 (1 1/4-inch) meatballs and arrange them on the prepared sheet pan. Lightly spray the meatballs with olive oil cooking spray to promote browning.

Bake the meatballs in the preheated oven for 15 minutes.

While the meatballs are baking, prepare the vegetables. In a separate bowl, whisk together the lemon juice, the reserved 2 tablespoons of herb mixture, and the remaining 1 tablespoon of olive oil. Add the sliced red pepper, green pepper, red onion, and zucchini to the bowl and toss to coat evenly.

Remove the sheet pan from the oven. Arrange the seasoned vegetables around the partially cooked meatballs on the pan, ensuring they are evenly distributed.

Return the sheet pan to the oven and continue baking until the vegetables are tender and the meatballs are cooked through, about 15 minutes more. To ensure doneness, an instant-read thermometer inserted into the center of a meatball should register at least 160 degrees F (70 degrees C).

Remove the sheet pan from the oven. Sprinkle the crumbled feta cheese, chopped tomatoes, and olives (if using) over the meatballs and vegetables. Serve the Mediterranean Turkey Meatball Sheet Pan Dinner warm.