This is a complete sheet pan meal with great flavors and is easy to prepare.
INGREDIENTS
Vegetables
- 1 large red onion, halved and thinly sliced
- 1/2 pound baby potatoes, quartered or sliced small
- 6 baby bell peppers (any color) quartered or sliced
- 3 cloves garlic (minced)
- 1 tsp. dried oregano
- Kosher salt and fresh ground pepper
- extra virgin olive oil
- 28 oz. can of tomatoes (whole, peeled with their juices)
Meatballs
- 1 pound lean ground beef
- 1 small yellow onion (finely chopped)
- 3 garlic cloves, minced
- 1 cup fresh parsley, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried mint
- Kosher salt and fresh ground black pepper
- 1/2 cup grated Parmesan
- 1/4 cup bread crumbs
- 1 egg
DIRECTIONS
- Heat the onion to 400 degrees F and position a rack in the center.
- Combine the vegetables, garlic, oregano, salt, and pepper in a large mixing bowl. Drizzle 2 tbsp. EVOO over vegetables and toss to combine. Transfer the vegetables to a large lightly oiled sheet pan and spread them out.
- Combine the meat, onions, garlic, parsley, oregano, mint, bread crumbs, and egg in the same bowl, and season with a big pinch of kosher salt and black pepper. Drizzle with about 1 tbsp. EVOO, mix until well combined. Form the meat into 1-inch meatballs and lightly press the center with your thumb, do not completely flatten.
- Arrange the meatballs in the same pan with the vegetables. Pour the tomatoes over the meatballs and vegetables. Season with salt and pepper and generously drizzle with the oil.
- Cover the sheet pan with foil and bake for 15 minutes, uncover and bake for another 4 to 5 minutes or until the meatballs are cooked through.
Bon Appétit 😋
