Sheet Pan Baked Meatballs and Vegetables (Italian-Style)
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The Mediterranean Dish · by Suzy Karadsheh★ 4.6 (51)

Sheet Pan Baked Meatballs and Vegetables (Italian-Style)

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 54%
CARBS 32G31% OF CAL
5G FIBER17G OTHER11G TOTAL SUGAR
FAT 19G40% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Italian-style meatballs with potatoes and roasted vegetables on a single sheet pan. A complete one-pan dinner with big flavors, ready in 40 minutes.

mainitalianbeef
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Nutrition & ingredients

Ingredients

serves 5
  • 1 red onion ((large, halved and thinly sliced (1/4-inch) ))
  • 1/2 pound 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 teaspoon dried oregano
  • Kosher salt and black pepper
  • extra virgin olive oil
  • 28 ounces canned San Marzano tomatoes ((whole, peeled with their juices))
  • 1 pound lean ground beef
  • 1 yellow onion ((small, very finely chopped))
  • 1 cup fresh parsley ((chopped))
  • 2 teaspoons dried oregano
  • 1 teaspoon dried mint
  • 1/2 cup grated Parmesan
  • 1/4 cup bread crumbs
  • 1 egg
PREP
20M
SODIUM
762MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.