Sheet Pan Meatballs with Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4

Indulge in a cozy and satisfying meal with Sheet Pan Meatballs and Vegetables. Tender lamb meatballs, infused with flavors of Parmesan cheese and aromatic herbs, nestle alongside a medley of roasted zucchini, onions, and sweet grape tomatoes. Serve these delectable meatballs with a side of sauce for dipping, creating a warm and inviting meal that is sure to leave you feeling nourished and content.

Ingredients

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Thomas Farms Ground Lamb

1 pound Thomas Farms Grass Fed Ground Lamb
1 large zucchini, sliced ½-inch thick (about 2 cups)
1 large onion, cut in half and sliced (about 1 cup)
2 cups grape tomatoes
2 cloves garlic, chopped
1 tablespoon olive oil
1 egg
½ cup plain or seasoned dry breadcrumbs
¼ cup water
¼ cup grated Parmesan cheese
¼ cup chopped parsley

Instructions

Heat the oven to 425° While the oven is heating, place the zucchini, onion, tomatoes on one half of a rimmed baking sheet and season with salt and pepper. Add the garlic and oil and toss to coat.
Roast the vegetables for 10 minutes.
While the vegetables are roasting, place the lamb, egg, breadcrumbs, water, cheese and parsley in a large bowl. Season with salt and pepper and mix just until combined (do not over mix). Shape the lamb mixture into 12 (2-inch) meatballs.
Remove the baking sheet from the oven and stir the vegetables. Add the meatballs to the other half of the baking sheet. Roast for 20 minutes or until the internal temperature of the meatballs reaches 160° and the vegetables are tender. Serve the meatballs with sauce for dipping, if desired.

Ingredients

Swap Protein

Thomas Farms Ground Beef

1 pound Thomas Farms Ground Beef
1 large zucchini, sliced ½-inch thick (about 2 cups)
1 large onion, cut in half and sliced (about 1 cup)
2 cups grape tomatoes
2 cloves garlic, chopped
1 tablespoon olive oil
1 egg
½ cup plain or seasoned dry breadcrumbs
¼ cup water
¼ cup grated Parmesan cheese
¼ cup chopped parsley

Instructions

Heat the oven to 425° While the oven is heating, place the zucchini, onion, tomatoes on one half of a rimmed baking sheet and season with salt and pepper. Add the garlic and oil and toss to coat.
Roast the vegetables for 10 minutes.
While the vegetables are roasting, place the beef, egg, breadcrumbs, water, cheese and parsley in a large bowl. Season with salt and pepper and mix just until combined (do not over mix). Shape the beef mixture into 12 (2-inch) meatballs.
Remove the baking sheet from the oven and stir the vegetables. Add the meatballs to the other half of the baking sheet. Roast for 20 minutes or until the internal temperature of the meatballs reaches 160° and the vegetables are tender. Serve the meatballs with sauce for dipping, if desired.