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

1. Heat the onion to 400 degrees F and position a rack in the center.
2. 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.
3. 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.
4. 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.
5. 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 😋