Sheet Pan Meatballs and Veggies

Name: Sheet Pan Meatballs and Veggies
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb ground beef; 1 egg; 0.5 cup breadcrumbs; 0.25 cup parmesan; 2 zucchini; 2 bell peppers; 1 red onion; 2 tbsp olive oil; 2 tsp italian seasoning; 0.5 tsp salt

Tender homemade meatballs roasted right alongside zucchini, peppers, and onions, dinner and sides done together on one pan.

40 min · Comfortable · 510 cal · 34g protein · $2.40/serving · American

High-Protein Meal Prep Comfort Food

40minutes

4servings

510calories

34gprotein

$2.40per serving

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Ingredients (serves 4)

1.5 lb ground beef
1 egg
0.5 cup breadcrumbs
0.25 cup parmesan
2 zucchini
2 bell peppers
1 red onion
2 tbsp olive oil
2 tsp italian seasoning
0.5 tsp salt

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Instructions

1
Heat the oven to 425°F.
2
Mix the ground beef with the egg, breadcrumbs, Parmesan, 1 teaspoon Italian seasoning, and salt, then roll into 16 meatballs.
3
Cut the zucchini into half moons, the peppers into chunks, and the onion into wedges, then toss with olive oil and the remaining seasoning.
4
Spread the vegetables on a sheet pan and space the meatballs among them.
5
Roast 20 to 25 minutes until the meatballs reach 160°F and the vegetables are browned at the edges.
6
Serve as is, over pasta, or tucked into sub rolls with marinara.