Sheet Pan Baked Meatballs and Vegetables (Italian-Style)
User Reviews
4.6
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
5 people (up to)
-
Calories
3398 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian
Sheet Pan Baked Meatballs and Vegetables (Italian-Style)
Description
The Sheet Pan Baked Meatballs and Vegetables recipe assembles a complete dinner on a single pan, combining lean ground beef meatballs flavored with fresh parsley, oregano, garlic, dried mint, and Parmesan cheese. The meatballs are formed into one-inch sizes with a slight indentation to ensure even cooking. The vegetable mix includes halved red onion, baby potatoes, bell peppers, and garlic, seasoned and coated with olive oil and dried oregano. Canned San Marzano tomatoes with juice are added over the pan before baking.
Baking covered first helps cook the meatballs and soften the vegetables, then uncovering allows some evaporation to concentrate the sauce. The combination yields tender, savory meatballs rich with herbs, surrounded by tender vegetables immersed in a tomato sauce enhanced by olive oil. This method ensures flavors meld while reducing cleanup.
The dish serves 4 to 5 people and pairs well with crusty bread and a salad. Preparing meatballs and chopping vegetables ahead can save time on the cooking day. Leftovers store well in the fridge for several days and make for convenient lunches.
Ingredients
For the Vegetables
- 1 red onion (large, halved and thinly sliced (1/4-inch) )
- 1/2 pound baby potato quartered or sliced small to cook quickly
- 6 bell peppers any color, cut into 1/4 inch thick batons, baby
- 3 cloves garlic (minced)
- 1 teaspoon oregano dried
- kosher salt
- black pepper
- extra virgin olive oil
- 28 ounces San Marzano Tomatoes whole, peeled with their juices, canned
- kosher salt
- black pepper
For the Meatballs
- 1 pound ground beef lean
- 1 yellow onion (small, very finely chopped)
- 3 cloves garlic (minced)
- 1 cup parsley chopped, fresh
- 2 teaspoons oregano dried
- 1 teaspoon dried mint
- kosher salt
- black pepper
- 1/2 cup Parmesan Cheese grated
- 1/4 cup bread crumbs
- 1 egg
Instructions
- Heat the oven to 400 degrees F and position a rack in the center.
- In a large mixing bowl, combine the vegetables, garlic, oregano, salt and pepper. Drizzle 2 extra virgin olive oil and toss to combine. Transfer the vegetables to a large lightly oiled sheet pan and spread them out.
- In the same large bowl, combine the meat, onions, garlic, parsley, oregano, mint, Parmesan, bread crumbs and egg. Season with a big pinch of kosher salt and black pepper. Drizzle with a little olive oil (about 1 tbsp). Mix until everything is well-combined. Form the meat mixture into 1-inch meatballs and lightly press the center of the meatballs with your thumb (do not completely flatten).
- Arrange the meatballs (or patties) in the same sheet pan with the vegetables. Pour the canned tomatoes all over. Season with kosher salt and drizzle the top of the tomatoes generously with extra virgin olive oil.
- Cover the sheet pan with foil and bake in the heated oven for about 15 minutes, then uncover and bake for another 4 to 5 minutes or until the meatballs are fully cooked through.
Notes
- Meatballs can be prepared a day in advance and refrigerated on a parchment-lined tray.
- Vegetables can be chopped ahead, though potatoes should be sliced shortly before cooking to avoid discoloration.
- Leftovers keep well refrigerated for up to 4 days and can be stored separately for easy reheating.
- Serve with crusty bread and salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 3398 kcal
% Daily Value*
| Calories | 339.8kcal | 17% |
| Carbohydrates | 27.6g | 9% |
| Protein | 27.5g | 55% |
| Fat | 13.6g | 21% |
| Saturated Fat | 5.9g | 30% |
| Trans Fat | 0.6g | 30% |
| Cholesterol | 100.5mg | 34% |
| Sodium | 1203.3mg | 50% |
| Potassium | 1049.1mg | 22% |
| Fiber | 5.3g | 21% |
| Vitamin A | 2415.8IU | 48% |
| Vitamin C | 87mg | 97% |
| Calcium | 247.9mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
