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- 1 lb ground beef (or ground turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups cherry tomatoes, halved - 2 cups broccoli florets - 1 bell pepper, chopped (any color) - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder Gather these ingredients before you start. The meatballs need good flavor. Ground beef or turkey works well. Breadcrumbs help bind the meatballs. Parmesan adds a nice salty bite. Minced garlic gives a fragrant kick. For the herbs, fresh parsley brightens the dish. Dried oregano and basil add warmth. Adjust salt and pepper for taste. For veggies, cherry tomatoes burst with sweetness. Broccoli offers crunch and color. A bell pepper adds even more flavor. You’ll also need olive oil to coat the veggies. Garlic powder and onion powder boost the seasoning. This mix makes a tasty and colorful meal. Enjoy the process of preparing these simple yet flavorful ingredients! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step warms the oven and helps cook the meatballs evenly. In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, parsley, oregano, basil, salt, and pepper. Mix these ingredients well with your hands or a spoon. Ensure everything blends for a tasty meatball. Next, shape the mixture into small meatballs. Each should be about 1 inch in diameter. This size helps them cook evenly. Place the meatballs on a large sheet pan lined with parchment paper. The parchment makes cleanup easy and prevents sticking. Now, let’s prepare the veggies. In another bowl, toss the cherry tomatoes, broccoli florets, and chopped bell pepper with olive oil, garlic powder, onion powder, salt, and pepper. Mix until the vegetables are well coated. This adds flavor and makes them tasty. Once mixed, spread the seasoned vegetables around the meatballs on the sheet pan. Bake everything in the preheated oven for 20-25 minutes. Keep an eye on the meatballs and veggies during cooking. Check for doneness by cutting a meatball in half; it should be cooked through and not pink. The veggies should be tender. When done, remove the pan from the oven. Let it cool for a few minutes before serving. To make sure your meatballs cook evenly, keep them all the same size. I like to use a small scoop for this. This way, they can bake evenly and stay juicy. A meat thermometer is your best friend here. Aim for 165°F (74°C) in the center to ensure they are safe to eat. For extra flavor, you can add more herbs like thyme or rosemary. A dash of smoked paprika adds a nice kick too. You can also change the seasoning to match your taste. If you love spicy food, try adding crushed red pepper flakes. If you prefer milder flavors, stick with just salt and pepper. For a beautiful presentation, serve the meatballs and veggies on a large platter. Add a sprinkle of fresh parsley on top for color. You can drizzle some balsamic glaze over the dish for a sweet touch. Serve it with warm crusty bread or a fresh salad to round out the meal. Pro Tips Use Fresh Herbs: Fresh herbs can significantly enhance the flavor of your meatballs. If possible, use fresh parsley, oregano, and basil instead of dried for a more vibrant taste. Uniform Meatballs: To ensure even cooking, make sure your meatballs are uniform in size. A cookie scoop can help you achieve consistent portions. Veggie Variations: Feel free to swap out the vegetables based on your preference or what you have on hand. Zucchini, asparagus, or carrots would also work beautifully. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for an easy meal. {{image_2}} You can swap out ground beef for ground turkey or chicken. These options make the dish lighter. They also add a unique flavor. For a vegetarian version, try plant-based meat. Many brands offer great taste and texture. Just make sure to adjust the cooking time. Plant-based meat often cooks quicker than beef. Feel free to change the vegetables based on what's in season. Zucchini, asparagus, or carrots work well. You can also use frozen veggies if fresh ones aren't available. Just remember to adjust the cooking times. For example, softer vegetables like zucchini need less time than broccoli. Keep an eye on them to avoid mushiness. Try different sauces for extra flavor. Marinara sauce adds a classic touch. Chimichurri gives a fresh, zesty kick. You can even drizzle balsamic glaze for sweetness. Pair the meatballs and veggies with rice or pasta for a complete meal. These options make the dish more filling and fun. To keep your meatballs and veggies fresh, store them in the fridge. Use airtight containers. This will help maintain their flavor and texture. Make sure the leftovers cool down before sealing them. You can also use glass or plastic containers for easy stacking. If you want to save some for later, freezing is a great option. Place the cooked meatballs and veggies in freezer-safe bags. Remove as much air as possible. This helps prevent freezer burn. When you want to eat them, thaw the mixture overnight in the fridge. Reheat them in the oven or microwave until hot. In the fridge, your dish will last about three to four days. In the freezer, it can last up to three months. Check for any off smells or changes in color. If you notice any of these signs, it’s best to toss them. Enjoy your meal while it's fresh! You bake the meatballs for 20 to 25 minutes at 400°F (200°C). To check if they are done, cut one meatball in half. The center should not be pink. You can also use a meat thermometer. The internal temperature should reach 160°F (70°C) for ground beef or turkey. Yes, you can use ground turkey, chicken, or pork. For a plant-based option, try using lentils or chickpeas. Just mash them and mix in the same way. Adjust cooking time based on the protein you choose. This dish pairs well with rice, pasta, or a fresh salad. You can also serve it with crusty bread to soak up the juices. A drizzle of balsamic glaze adds a sweet touch. Consider a yogurt or herb sauce for extra flavor. To keep meatballs together, use breadcrumbs and an egg as binders. Make sure to mix the ingredients well. Avoid overmixing, as that can make them tough. If the mixture feels too wet, add more breadcrumbs. This blog post covered how to make delicious sheet pan garlic herb meatballs. We explored the key ingredients, preparation steps, and tips for perfecting flavor. I shared ways to customize the recipe with different meats and veggies. Remember, cooking should be fun and easy. Try these variations and serving ideas to make this dish yours. Enjoy cooking, and savor every bite!

Sheet Pan Garlic Herb Meatballs & Veggies

A delicious and easy one-pan meal featuring savory meatballs and colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef (or ground turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 cups cherry tomatoes, halved
  • 2 cups broccoli florets
  • 1 bell pepper chopped (any color)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, parsley, oregano, basil, salt, and pepper. Mix until all ingredients are well incorporated.
  • Form the mixture into small meatballs, about 1 inch in diameter, and place them on a large sheet pan lined with parchment paper.
  • In another bowl, toss cherry tomatoes, broccoli florets, and chopped bell pepper with olive oil, garlic powder, onion powder, salt, and pepper until well coated.
  • Spread the seasoned vegetables around the meatballs on the sheet pan.
  • Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve the meatballs and veggies on a large platter, garnished with additional fresh parsley for a pop of color. Enjoy with a drizzle of balsamic glaze for added flavor!
Keyword easy dinner, meatballs, sheet pan, vegetables