Sheet Pan Meatballs and Vegetables

Name: Sheet Pan Meatballs and Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
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

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

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

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

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

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

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

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

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

Questions

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.

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

Yes. The gluten in this entry is 1/2 cup Italian seasoned breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Sheet Pan Meatballs and Vegetables keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sheet Pan Meatballs and Vegetables?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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