Spiced Veggie and Turkey Meatball Sheet Pan with Yogurt Sauce

Nothing beats a sheet pan meal prep! I love to do meatballs on a sheet pan, they cook up so quick. This variation leans on the spices to elevate it, plus the cooling and tart, yogurt sauce offers the perfect balance. So easy to swap out the ground meat in this for beef, chicken, or ground sausage if you prefer that & add in extra veggies you have on hand.

Spiced Veggie and Turkey Meatball Sheet Pan with Yogurt Sauce Ingredient Notes

Ground Turkey: Lean and mild, ground turkey takes on the bold spice blend beautifully, allowing the seasonings to shine without being overpowering. It’s a great source of protein and keeps the meatballs tender and juicy. Turkey also offers a lighter alternative to beef, making this meal both hearty and balanced. Easily customizable, it can be swapped for ground chicken or beef.

Sweet Potatoes: These naturally sweet root vegetables add a satisfying contrast to the savory and spiced components of the dish. Their soft texture after roasting complements the crisp edges, creating a perfect bite. Rich in fiber and vitamin A, they bring nutrition and color to the sheet pan. They also hold up well during meal prep and reheating.

Chickpeas: Roasted chickpeas offer a slightly crispy texture and nutty flavor that pairs well with both the sweet potatoes and meatballs. They boost the fiber and plant-based protein content of the meal. As a pantry staple, they’re convenient and affordable. Their ability to absorb spices makes them a great flavor carrier.

Greek Yogurt: This thick, tangy yogurt forms the base of a cooling sauce that balances the spices in the dish. It’s high in protein and calcium, and its creamy texture makes it an ideal topping. When combined with lemon and spices, it transforms into a zesty, savory condiment. A dairy-free version can easily be substituted if needed.

Spiced Veggie and Turkey Meatball Sheet Pan with Yogurt Sauce

Recipe by Jenn Lueke

4.3 from 25 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Nothing beats a sheet pan meal prep! I love to do meatballs on a sheet pan, they cook up so quick. This variation leans on the spices to elevate it, plus the cooling and tart, yogurt sauce offers the perfect balance. So easy to swap out the ground meat in this for beef, chicken, or ground sausage if you prefer that & add in extra veggies you have on hand.

Cook Mode

Keep the screen of your device on

Ingredients

• for the sheet pan

• 2 teaspoons kosher salt

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• 3 cups peeled and diced sweet potatoes, 1/2 inch dice (3-4 medium potatoes)

• 15 ounce can chickpeas, drained and rinsed (1 1/2 cups)

• 1 tablespoon olive oil

• 1 pound ground turkey

• chopped cilantro leaves, for garnish

• for the yogurt sauce

• 1 cup plain Greek yogurt (sub plain dairy-free yogurt)

• juice of 1/2 lemon (about 1 1/2 tablespoons)

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt, additional to taste

Directions

• Preheat the oven to 400F and line a large sheet pan with parchment paper. Combine the salt, chili powder, cumin, garlic powder, smoked paprika, and ground black pepper in a bowl and set aside.
• Add the sweet potatoes and chickpeas to a large bowl and toss with the oil and about half of the spice mix. Transfer to the prepared sheet pan and spread in one even layer. Bake until fork tender and slightly crisp on the outsides, 24 to 26 minutes.
• Meanwhile, to the same large bowl, add the ground turkey and remaining spice mix. Mix well with a fork or clean hands to evenly incorporate the spices. Set aside until the sheet pan has finished baking.
• When the sheet pan is done baking, remove from the oven. Then, form the mix into 16-18 two-tablespoon sized balls: with lightly oiled hands, form into smooth meatballs and place on the sheet pan, evenly spaced within the baked sweet potato and chickpeas. Bake until the meatballs reach an internal temperature of 165F and are lightly brown on top, 10 to 12 minutes.
• While the meatballs bake, make the yogurt sauce: whisk all of the ingredients together in a small bowl until evenly combined.
• Cool the sheet pan for 5 to 10 minutes on the counter, then top with a generous sprinkle of chopped cilantro. Evenly divide the sheet pan among 4 plates and drizzle with yogurt sauce.
• To prep ahead, refrigerate the meatballs and veggies and the yogurt sauce in separate sealed containers. Store the meatballs and veggies for up to 4 and the sauce up to 7 days.

Notes

• Storage: Refrigerate the sheet pan components in a sealed container for up to 4 days. Refrigerate the sauce in a sealed container or jar for up to 7 days.
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 
• Meal prep: To prep ahead, refrigerate the meatballs and veggies and the yogurt sauce in separate sealed containers. Store the meatballs and veggies for up to 4 and the sauce up to 7 days.

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