Sheet pan meatball dinner

K.C. Cornwell
California Pomegranate Co.

This gorgeous sheet-pan dinner can be easily modified. “I often use eggplant, mini peppers, shallots or broccoli in this recipe, so feel free to make it your own and use what’s in season—and what’s in the fridge,” digital marketer and recipe developer K.C. Cornwell says. “Whole garlic cloves and canned ripe olives are also delicious in this recipe.”

Ingredients

Meatballs
1 lb. ground beef
1/2 lb. ground lamb or pork
1/2 cup cooked rice (or 1/4 cup breadcrumbs)
1 egg
1/2 large yellow onion, diced
1/4 cup chopped fresh parsley
1 tbsp. smoked paprika
1/2 tsp. garlic powder
2 tsp. sea salt
1 tsp. ground black pepper

Dinner
3 to 4 tbsp. extra virgin olive oil
1/2 large yellow onion, sliced
1 yellow bell pepper, sliced into strips
2 zucchini, sliced into strips
2 oz. cremini/baby bella mushrooms, halved
2 tsp. sea salt
1 tsp. ground black pepper
14 oz. canned or jarred tomato sauce or tomato puree

Instructions

Make the meatballs: In a large mixing bowl, combine all meatball ingredients. Using your hands, mix until well incorporated.

Prep the dinner: Preheat oven to 400 degrees. Drizzle olive oil on a sheet pan to coat. Make 2-oz. meatballs (try a 2-oz. ice cream scoop), using your hands to compact the meat and shape it into rounds. Place on the sheet pan evenly spaced. Tuck vegetables around and in between meatballs, so all of them are touching the bottom of the sheet pan. Sprinkle salt and pepper evenly over sheet pan. Pour tomato sauce evenly over vegetables and meatballs. Bake for 25 minutes.

Cornwell’s serving tips: “The meatballs and veggies are fabulous over rice or buttered pasta, but equally delicious all on their own. I often serve them with just a side salad and a glass of red wine.”

Serves 4 to 6