One-Pan Turkey Meatballs with Stewed Zucchini and Chickpeas
By Stephanie WinterPublished on September 2, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
Serve with Greek yogurt, if you like.
Instructions
- Combine ¼ cup panko, 1 lightly beaten egg, 2 minced garlic cloves, and ¼ teaspoon salt in large bowl. Add 1 pound ground turkey and mix with your hands until thoroughly combined. Using moistened hands, pinch off and roll mixture into 16 meatballs, about 1¼ ounces each.
- Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add meatballs and cook until well browned on all sides, about 5 minutes. Using slotted spoon, transfer meatballs to plate.
- Add 1 teaspoon coriander, 1 teaspoon cumin, ¾ teaspoon cinnamon, and ½ teaspoon pepper to fat left in pot and cook until fragrant, about 30 seconds. Stir in 1 (28-ounce) can coarsely chopped tomatoes and reserved juice, scraping up any browned bits, then stir in 1 (15-ounce) can rinsed chickpeas; 2 zucchini, quartered lengthwise, seeded, and sliced 1 inch thick; ¼ cup raisins, and remaining ½ teaspoon salt. Bring to simmer and cook until zucchini has softened, 6 to 8 minutes.
- Reduce heat to medium-low and nestle meatballs into pot. Cover and simmer gently until zucchini is very tender and meatballs register 160 degrees, 6 to 8 minutes. Off heat, stir in ¼ cup chopped parsley and season with salt and pepper to taste. Sprinkle with remaining ¼ cup parsley and 2 teaspoons grated lemon zest and drizzle with extra oil. Serve.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
This one-pot, protein-packed meatball dinner takes flavor inspiration from richly spiced North African tagines. We keep the turkey meatballs simple, adding panko and an egg to lighten and bind the mixture and just lightly browning them before building the rest of the dish right in the Dutch oven. The highly flavorful sauce starts with the fat left over from cooking the meatballs, seasoned with robust cumin, coriander, and cinnamon. In go tomatoes, chickpeas, zucchini, and raisins to simmer until the zucchini has softened and the flavors have melded. We nestle the browned meatballs into the stew and let them take on the delicious tagine-inspired spices. Finishing this nourishing dish with chopped parsley and lemon zest gives it a zippy, herby pop.
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