Name: Italian-Style Sheet Pan Meatballs with Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: 1 red onion, large, halved and thinly sliced (1/4-inch); ½ lb baby potatoes, quartered or sliced small to cook quickly; 6 baby bell peppers, any color, cut into 1/4 inch thick batons; 3 cloves garlic, minced; 1 tsp dried oregano; Kosher salt and black pepper, to taste; extra virgin olive oil; 28 oz canned San Marzano tomatoes, whole, peeled with their juices; Kosher salt and black pepper, to taste; 1 lb lean ground beef; 1 yellow onion, small, very finely chopped; 3 cloves garlic, minced; 1 cup fresh parsley, chopped; 2 tsp dried oregano; 1 tsp dried mint; Kosher salt and black pepper, to taste; ½ cup grated Parmesan; ¼ cup bread crumbs; 1 egg

Italian-Style Sheet Pan Meatballs with Vegetables

Juicy Italian-style meatballs and colorful vegetables bake together on one sheet pan for a fuss-free, full-flavored dinner.

Prep20 min

Cook20 min

Total40 min

DifficultyEasy

Servings5

This sheet pan meal combines tender meatballs with sliced baby potatoes, bell peppers, and red onion, all baked in a rich tomato sauce. The meatballs are seasoned with oregano, mint, and Parmesan, giving them a classic Italian flavor.

Everything cooks together on one pan, so you get a complete dinner with minimal cleanup. The vegetables soften in the oven while the meatballs stay juicy, and the tomatoes create a light sauce that coats everything beautifully.

Method

Preheat the oven to 400°F and place a rack in the center.
In a large bowl, combine the sliced red onion, baby potatoes, bell pepper batons, minced garlic, dried oregano, salt, and pepper. Drizzle with about 2 tablespoons of extra virgin olive oil and toss to coat evenly. Transfer the vegetables to a large, lightly oiled sheet pan and spread them in an even layer.
In the same bowl (no need to wash it), combine the ground beef, finely chopped onion, minced garlic, parsley, dried oregano, dried mint, Parmesan, bread crumbs, and egg. Season generously with salt and pepper, and drizzle with about 1 tablespoon of olive oil. Mix until everything is well incorporated.
Shape the mixture into 1-inch meatballs. Gently press the center of each meatball with your thumb to create a slight indentation (do not flatten completely).
Arrange the meatballs on the sheet pan among the vegetables. Pour the canned San Marzano tomatoes (with their juices) over everything. Season with a little salt and drizzle the tomatoes generously with extra virgin olive oil.
Cover the sheet pan tightly with aluminum foil and bake for 15 minutes. Then remove the foil and bake for another 4–5 minutes, until the meatballs are cooked through and the vegetables are tender. Serve warm.

💡 Tips

For extra browning, you can broil the meatballs for 1–2 minutes after uncovering.
If you don't have baby potatoes, cut regular potatoes into small cubes.
Serve with crusty bread or over pasta to soak up the tomato sauce.

Italian-Style Sheet Pan Meatballs with Vegetables

Ingredients

Vegetables

Tomato sauce

Meatballs

Method

💡 Tips

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