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Sheet Pan Meatballs

Tender, juicy meatballs with beautifully caramelized vegetables all cooked together on one pan for a simple weeknight dinner solution.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1½ pounds ground beef (80/20 blend)
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Vegetables
  • 1 large red bell pepper, cut into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, gently combine ground beef, breadcrumbs, egg, Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix with your hands just until ingredients are evenly distributed – overmixing creates dense, tough meatballs.
  2. Using slightly damp hands to prevent sticking, roll the mixture into 20-24 golf ball-sized portions. Place them on one side of your prepared sheet pan, leaving about an inch between each meatball.
  3. In the same bowl, toss the bell pepper strips, zucchini slices, and onion wedges with olive oil, salt, and pepper. Arrange them on the remaining space of the sheet pan around the meatballs.
  4. Slide the sheet pan into your preheated oven and roast for 20-25 minutes. The meatballs are done when they're golden brown and firm to the touch, registering 160°F on an instant-read thermometer.
  5. Remove from the oven and let everything rest for 5 minutes before serving.

Notes

Form meatballs and prep vegetables the night before to cut dinner prep to just 5 minutes. Don't overmix the meat mixture to avoid dense meatballs. Use 80/20 ground beef for best results. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in 350°F oven for 10-15 minutes.