Best Easy Sheet Pan Meatballs Recipes

MAKE-AHEAD SHEET-PAN MEATBALLS

Make-Ahead Sheet-Pan Meatballs image

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

Ingredients

2 cups coarsely torn white sandwich bread (from 2-3 slices)
1 1/2 cups whole milk
3 lb. ground beef
1 lb. sweet Italian sausage
4 large eggs, beaten to blend
1 1/2 cups finely grated Parmesan
2 tsp. kosher salt
Extra-virgin olive oil (for greasing)

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.

SHEET PAN BAKED MEATBALLS AND VEGETABLES (ITALIAN-STYLE)

Sheet Pan Baked Meatballs and Vegetables (Italian-Style) image

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

Ingredients

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))
Kosher salt and black pepper
1 pound lean ground beef
1 yellow onion ((small, very finely chopped))
3 cloves garlic ((minced))
1 cup fresh parsley ((chopped))
2 teaspoons dried oregano
1 teaspoon dried mint
Kosher salt and black pepper
1/2 cup grated Parmesan
1/4 cup bread crumbs
1 egg

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 SAUSAGE MEATBALLS WITH TOMATOES AND BROCCOLI

Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli image

Instead of making meatballs from scratch, this weeknight recipe calls for rolling bulk sausage into small meatballs that cook alongside broccoli, tomatoes and mushrooms. Sprinkling a layer of Parmesan over the entire pan during the second half of cooking allows it to melt and crisp simultaneously; a blanket of gooey cheese coats the roasted tomatoes, while the Parmesan that falls directly onto the sheet pan becomes crunchy and frico-like. Use the garlic bread that cooks alongside to scrape up any pan juices or to assemble French bread pizzas.

Provided by Yasmin Fahr

Categories dinner, weekday, sausages, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pint grape or cherry tomatoes, halved
1 head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 pound cremini mushrooms, trimmed and sliced (about 3 cups)
1/4 cup olive oil, plus more as needed
1 1/2 teaspoons dried oregano
1 teaspoon red-pepper flakes
Kosher salt
3/4 pound bulk spicy or sweet Italian sausage (or fresh sausages removed from casing)
1/4 cup plus 2 tablespoons grated Parmesan, plus more for serving
1 loaf soft Italian bread, split lengthwise
3 to 5 small garlic cloves, grated or minced

Steps:

Heat the oven to 400 degrees with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with 1/4 cup oil. Season with 1 teaspoon oregano, 1/2 teaspoon red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch balls. (There should be about 30.) Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons Parmesan. Roast for 15 minutes.
Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons of oil. Spread the grated garlic on the bread, then sprinkle with the remaining 1/2 teaspoon red-pepper flakes, 1/2 teaspoon oregano and salt to taste. Cut into 3- to 4-inch pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.
After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining 1/4 cup Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)
Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese.