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.
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 cloves 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
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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.
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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 cloves 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).
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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.
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4
Arrange meatballs on the other side of the sheet pan, spacing them apart.
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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.
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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.
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7
Garnish with 1/4 cup torn fresh basil leaves and serve with pasta or crusty bread.