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Sheet Pan Meatballs with Veggies
If you love the flavor of traditional beef kebabs but don’t love all the prep work, this recipe is for you!
I recently wanted to make beef kebabs but only had ground beef on hand. Rather than make a trip to the grocery store, I decided to improvise. The result? These delicious little ground beef meatballs served alongside roasted carrots and squash.
They’re simple, family-friendly, full of flavor, and made entirely on one sheet pan. And if you don’t have carrots and squash, throw on whatever vegetables you do have on hand. That’s my kind of dinner!
I love recipes that take everyday ingredients and turn them into something everyone actually wants to eat. This one is a keeper.
Sheet Pan Meatballs with Veggies
Print RecipeIngredients
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 tablespoon coconut aminos
- 1 tablespoon Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Vegetables
- 4 carrots, large, sliced diagonally
- 2 yellow squash, sliced
- 1 red bell pepper, seeded and chopped
- 2 tablespoon extra virgin olive oil
- sea salt and ground black pepper
Rice
- 2 cups basmati Rice
- 3 cups water
- 1 tablespoon Clean Monday Meals chicken bouillon
Instructions
- Preheat the oven to 425°F.
- Lightly spray a baking sheet with oil spray. Place carrots with 1 tablespoon oil, salt and pepper on the tray and toss, place in the oven while it preheats.
- In a large bowl, combine all of the meatball ingredients and form into 1 1/2 inch meatballs. Do not overwork the meat.
- After the carrots have been in the oven for 10 to 15 minutes, add the squash and bell peppers with the remaining oil, salt and pepper. Then, nestle the meatballs in between.
- Bake for 20 minutes or until the meatballs reach an internal temperature of 160°F. You can optionally broil for an additional 2 minutes if you'd like a bit of extra caramelization.
- Add all of the rice ingredients (including bouillon) to your pressure cooker and pressure cook under high pressure for 7 minutes with a quick pressure release. Fluff rice before serving under the meatballs and veggies, serve with dollop of tzatziki sauce, if desired.
