Sheet Pan Beef Meatballs
Flavorful beef meatballs roasted with bell peppers and zucchini, all on one sheet pan for an easy and quick weeknight dinner.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $3.32/serving
Dietary
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- quick
- one-pot
- roast
- savory
- comfort food
Ingredients
- 1 pound beef meatballs (pre-cooked)
- 1 bell pepper (large, cut into 1-inch strips)
- 1 zucchini (medium, sliced into 1/2-inch thick half-moons)
- 0.5 red onion (medium, sliced thin)
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 0.5 cup cooked couscous (cooked)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine 1 pound of pre-cooked beef meatballs, 1 large bell pepper cut into strips, 1 medium zucchini sliced, and 1/2 medium sliced red onion. Drizzle with 1 tablespoon of olive oil.
- Sprinkle the mixture with 1 teaspoon of dried Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to ensure everything is evenly coated.
- Spread the meatballs and vegetables in a single layer on the prepared sheet pan.
- Roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized, and the meatballs are heated through.
- While the meatballs and vegetables are roasting, prepare 1/2 cup of couscous according to package directions.
- Serve the sheet pan beef meatballs and roasted vegetables immediately over the fluffy couscous.
Notes
You can add a dash of your favorite hot sauce or a sprinkle of red pepper flakes if you prefer a little heat.
Nutrition (per serving)
- Calories: 480
- Protein: 30.5 g
- Carbohydrates: 38.8 g
- Fat: 25.1 g
- Fiber: 5.2 g
- Sodium: 780 mg
- Saturated Fat: 9.2 g
- Sugar: 5.8 g
- Cholesterol: 70 mg