Best 6 Make Ahead Sheet Pan Meatballs Recipes
Indulge in a culinary adventure with our enticing sheet pan meatballs, a symphony of flavors that will tantalize your taste buds. These delectable morsels are not only easy to make, but also versatile enough to complement a variety of dishes. Whether you prefer classic spaghetti and meatballs, a savory sub sandwich, or a hearty pasta bake, these meatballs are the perfect addition. With a crispy exterior and a tender, juicy interior, they are sure to become a family favorite. In this comprehensive guide, we will provide you with three irresistible sheet pan meatball recipes that cater to various dietary preferences and culinary inclinations. From the classic all-beef meatballs to the succulent turkey meatballs and the delightful vegetarian lentil meatballs, we have something for everyone. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can achieve meatballs perfection. So, get ready to embark on a culinary journey and discover the versatility and deliciousness of our sheet pan meatballs.
Here are our top 6 tried and tested recipes!
MAKE-AHEAD MEATBALLS
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 batches (about 30 meatballs per batch).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
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
EASY SHEET-PAN MEATBALLS
No-mess meatballs! Just pat the meat mixture in a pan and bake and they're ready in 35 minutes. Keep some on hand in the freezer for a variety of recipes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. In large bowl, beat egg. Stir in all remaining ingredients.
- In sprayed foil-lined pan, shape beef mixture into 8-inch square. Cut into 25 squares; do not separate.
- Bake 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. With sharp knife, cut apart meatballs.
Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 1/2 g
ALL-PURPOSE MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 125 meatballs
Number Of Ingredients 11
Steps:
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
MAKE AHEAD PINEAPPLE MEATBALLS
These delicious meatballs are easy to make because you don't have to brown them. They are our modified recipe from a kids cookbook. My boys love helping to make them and they always disappear at pot luck meals. These meatballs are great as a main course served over your favourite rice or as an appetizer. It also cooks up nicely in a slow cooker. I double the recipe (two pans) for potlucks as they go so fast. The do really well made ahead of time. Refrigerate up to 3 days or freeze up to 3 months. Note: I strongly recommend using extra lean ground beef. If you use regular ground beef, you should bake them ahead and refrigerate them. The fat will harden on top and can easily be taken off, then reheat the meatballs in the oven, stove top or microwave.
Provided by Just_Ducky
Categories Meatballs
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a small bowl, combine the first four ingredients until sugar dissolves.
- Using cooking spray or olive oil, grease a 9x13 casserole dish.
- In a large bowl, combine the last five ingredients, mixing well with your hands.
- Roll into 2 cm balls and place, single layer into the casserole dish.
- Lay drained pineapple slices over the top of the meatballs, single layer.
- Pour sauce over meatballs & pineapples.
- Bake for 60 minutes.
- Serve immediately or let cool and refrigerate or freeze.
- Enjoy!
Nutrition Facts : Calories 326.6, Fat 7, SaturatedFat 3.1, Cholesterol 79.2, Sodium 774.9, Carbohydrate 37.2, Fiber 1.5, Sugar 24.8, Protein 29.1
MAKE-AHEAD BAKED MEATBALLS
These are tasty and easy to make meatballs that can be used in many recipes. I especially like the suggestion for how to quickly form the meatballs. It is from Taste of Home magazine and is credited to Ruth Andrewson.
Provided by Chris from Kansas
Categories Meat
Time 30m
Yield 3-4 batches
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs.
- Add the next five ingredients.
- Add beef; mix well.
- Lightly pat meat mixture into a 1-inch thick rectangle.
- Cut the rectangle into squares the desired size of your meatballs.
- Shape each square into a ball.
- Place in single layers on ungreased 15X10 inch baking pans.
- Bake at 400 degrees for 10-15 minutes or until no longer pink; turning occasionally; drain.
- Serve or cool and place desired number of meatballs into freezer containers.
- May be frozen for up to 3 months.
Nutrition Facts : Calories 1461.8, Fat 71, SaturatedFat 27.5, Cholesterol 675.1, Sodium 3382.9, Carbohydrate 56, Fiber 3.7, Sugar 6.5, Protein 139.2
Tips:
- Utilize high-quality ground beef: Select ground beef with a fat content of 80/20 or 85/15 for juicy and flavorful meatballs.
- Incorporate seasonings and herbs: Enhance the meatballs' taste by adding a blend of spices like garlic powder, onion powder, dried oregano, and dried basil.
- Ensure proper mixing: Mix the meatball ingredients gently to avoid overworking the mixture, resulting in tough meatballs.
- Chill the meatball mixture: Refrigerate the meatball mixture for at least 30 minutes or up to overnight to allow the flavors to meld.
- Shape the meatballs uniformly: Use a small cookie scoop or your hands to form evenly sized meatballs for consistent cooking.
- Preheat the oven: Preheat the oven to the desired temperature to ensure the meatballs cook evenly.
- Avoid overcrowding the sheet pan: Place the meatballs on the sheet pan with enough space between them to promote even browning.
- Roast the meatballs to perfection: Roast the meatballs for the specified time, or until they reach an internal temperature of 165°F (74°C).
Conclusion:
Make-ahead sheet pan meatballs are a convenient and versatile meal prep solution, offering a delicious and protein-packed option for busy individuals and families. By following these tips and the detailed instructions provided in the recipe, you can effortlessly create tender, flavorful, and perfectly cooked meatballs that can be enjoyed as a main course, appetizer, or addition to various dishes. These meatballs freeze well, making them an excellent option for batch cooking and enjoying throughout the week.
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