Indulge in a culinary adventure with our tantalizing sheet pan meatballs, an effortless and flavorful dish that promises a delightful dining experience. These succulent meatballs, lovingly crafted with a blend of ground beef, pork, and a symphony of aromatic herbs and spices, are meticulously seared to perfection, capturing their savory essence. Nestled amidst a vibrant array of roasted vegetables, including tender carrots, crisp bell peppers, and succulent broccoli, these meatballs create a vibrant and wholesome feast for the senses. Join us on this culinary journey as we reveal the secrets behind this delectable dish, offering variations to suit every palate and dietary preference. Prepare to be captivated by the symphony of flavors and textures that await you in this extraordinary sheet pan meatballs extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
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!
Provided by Suzy Karadsheh
Categories Main Course
Time 40m
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 339.8 kcal, Carbohydrate 27.6 g, Protein 27.5 g, Fat 13.6 g, SaturatedFat 5.9 g, TransFat 0.6 g, Cholesterol 100.5 mg, Sodium 1203.3 mg, Fiber 5.3 g, ServingSize 1 serving
SHEET-PAN SHRIMP FAJITAS
I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. -Carla Hubl, Hastings, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.
Nutrition Facts : Calories 280 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 484mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
MAKE-AHEAD SHEET-PAN MEATBALLS
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.
Provided by Anna Stockwell
Categories Meatball Bread Milk/Cream Ground Beef Sausage Egg Parmesan Small Plates Sunday Stash Freezer Food Freeze/Chill Dinner Kid-Friendly Back to School Sheet Pan
Yield Makes about 75
Number Of Ingredients 8
Steps:
- Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
- Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
- To serve immediately:
- Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
- Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
- To freeze to serve later:
- Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
- To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.
Tips:
- Use a combination of ground beef and ground pork: This will give the meatballs a more flavorful and juicy texture.
- Season the meatballs well: Use a generous amount of salt, pepper, and garlic powder to flavor the meatballs.
- Use panko breadcrumbs: Panko breadcrumbs will help to keep the meatballs moist and tender.
- Don't overmix the meatball mixture: Overmixing can make the meatballs tough.
- Form the meatballs into uniform sizes: This will help them cook evenly.
- Bake the meatballs at a high temperature: This will help to brown the meatballs and give them a crispy crust.
- Use a sheet pan lined with parchment paper: This will help to prevent the meatballs from sticking to the pan.
- Serve the meatballs with your favorite dipping sauce: Marinara sauce, BBQ sauce, or tzatziki sauce are all great options.
Conclusion:
Sheet pan meatballs are a quick and easy weeknight meal that can be enjoyed by the whole family. They are also a great option for parties and potlucks. With just a few simple ingredients and a little bit of time, you can make delicious and juicy meatballs that everyone will love.
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