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Sheet Pan Meatballs and Vegetables

Italian-seasoned ground beef meatballs roast alongside zucchini, bell peppers, and onion on a single sheet pan, then get finished with marinara and Parmesan for an easy, crowd-pleasing dinner.

45 minEasyServes 4510 cal/serving

Italian-AmericanDinnerOvenHigh ProteinHigh FiberNut-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs ground beef (80/20)
  • 1/2 cup Italian seasoned breadcrumbs
  • 2 large egg, beaten
  • 1/4 cup grated Parmesan cheese (for meatballs)
  • 4 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 medium zucchini, halved, sliced
  • 2 red bell pepper, seeded, sliced
  • 1 red onion, sliced
  • 4 tbsp olive oil
  • 2 cups marinara sauce
  • 1/4 cup grated Parmesan cheese (for topping)
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a large sheet pan with foil and brush lightly with some of the 4 tbsp olive oil.

  2. 2

    In a large bowl, combine 1.5 lbs ground beef (80/20), 1/2 cup Italian seasoned breadcrumbs, 2 beaten large egg, 1/4 cup grated Parmesan cheese (for meatballs), 4 minced garlic cloves, 1 tsp Italian seasoning, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix gently until just combined. Roll into 1.5-inch balls (about 16-20 total).

  3. 3

    Toss 2 medium halved, sliced zucchini, 2 seeded, sliced red bell pepper, and 1 sliced red onion with the remaining olive oil, plus a pinch of salt and pepper. Spread in a single layer on one side of the sheet pan.

  4. 4

    Arrange meatballs on the other side of the sheet pan, spacing them apart.

  5. 5

    Roast for 18-20 minutes, turning meatballs once halfway, until meatballs are browned and cooked through to an internal temperature of 160°F (71°C) and vegetables are tender.

  6. 6

    Spoon 2 cups marinara sauce over the meatballs. Sprinkle with 1/4 cup grated Parmesan cheese (for topping) and return to the oven for 2-3 minutes until warmed through.

  7. 7

    Garnish with 1/4 cup torn fresh basil leaves and serve with pasta or crusty bread.

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Questions

What oven temperature does Sheet Pan Meatballs and Vegetables need?

For Sheet Pan Meatballs and Vegetables, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5. The target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why does Sheet Pan Meatballs and Vegetables say not to overmix?

Step 2 reads: "Mix gently until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of Italian seasoning in Sheet Pan Meatballs and Vegetables?

The entry for Sheet Pan Meatballs and Vegetables calls for 1 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use ground turkey instead of ground beef in Sheet Pan Meatballs and Vegetables?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Sheet Pan Meatballs and Vegetables uses 1.5 lbs ground beef (80/20).

Can I make Sheet Pan Meatballs and Vegetables dairy-free?

Not cleanly. Here the dairy (1/4 cup grated Parmesan cheese (for meatballs), 1/4 cup grated Parmesan cheese (for topping)) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How much protein is in Sheet Pan Meatballs and Vegetables?

One serving (the recipe makes 4) has 32 g of protein in about 510 calories, alongside 42 g carbohydrate and 14 g fat, plus 5 g fiber and 900 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat Sheet Pan Meatballs and Vegetables?

Refrigerate what is left of Sheet Pan Meatballs and Vegetables within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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