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Sheet Pan Baked Meatballs and Vegetables (Italian-Style)
With Italian-style meatballs, sliced baby potatoes, and a few fresh vegetables, this Sheet Pan Baked Meatballs is a complete meal in one. And you'll love the big flavors in this easy dinner! Be sure to review my full post for more tips!
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
Ingredients
For the Vegetables
- 1 red onion (large, halved and thinly sliced (1/4-inch) )
- 1/2 pound baby potatoes (quartered or sliced small to cook quickly)
- 6 baby bell peppers (any color, cut into 1/4 inch thick batons)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- kosher salt and black pepper
- extra virgin olive oil
- 28 ounces canned san marzano tomatoes (whole, peeled with their juices)
- kosher salt and black pepper
For the Meatballs
- 1 pound lean ground beef
- 1 yellow onion (small, very finely chopped)
- 3 cloves garlic (minced)
- 1 cup fresh parsley (chopped)
- 2 teaspoons dried oregano
- 1 teaspoon dried mint
- kosher salt and black pepper
- 1/2 cup grated parmesan
- 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.
Cup of Yum
Notes
- Prepare Ahead Notes: You can prepare the meatballs one night in advance. Line a tray with parchment paper and arrange the meatballs on top, then cover tightly and refrigerate until you're ready to put your dinner together. Similarly, you can chop your vegetables and keep them in the fridge for the next day (potatoes tend to get dark, so it's best to slice them before cooking).
- Leftovers will keep in the fridge for a good 4 days or so. If you like, store leftovers in separate containers for lunch.
- This recipe will serve 4 to 5 people for dinner with a side of crusty bread and your favorite salad to start the meal.
- Review the full post for additional tips on keeping your meatballs juicy.
- Visit Our Shop to browse quality Mediterranean ingredients, including extra virgin olive oils and spices.
Nutrition Information
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
Cholesterol
100.5mg
(34%)
Sodium
1203.3mg
(50%)
Potassium
1049.1mg
(30%)
Fiber
5.3g
(21%)
Vitamin A
2415.8IU
(48%)
Vitamin C
87mg
(97%)
Calcium
247.9mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 3398
% 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.