Sheet Pan Meatballs

Sheet Pan Meatballs! So delicious and so easy to make! This recipe uses a combination of lean ground beef and Italian sausage. 

It’s been snowing all day and I just want to cuddle up under a blanket with a big bowl of pasta. I do want to take a moment and send prayers and positive thoughts to Texas. It’s crazy what’s happening there because of the weather. Millions are without power and now, there are heat, water and food shortages. My parents are in Dallas and right now, they are ok. My aunt’s apartment building is without power so she is staying with my parents. 

I should be packing today but we still have to eat, so meatballs were going to happen today regardless. My goal is to empty the fridge and freezer as much as possible so we don’t have to move food. 

Sheet Pan Meatballs

Truth be told, sheet pan meatballs aren’t the most attractive looking meatballs. If you’re going for looks, cook them in a skillet on the stovetop. You get beautiful browning and the meatballs tend to stay more round. With Sheet Pan Meatballs, however, they cook faster and you only have to wash the sheet pan itself. After baking, I do let them sit under the broiler for about 3 to 4 minutes. 

What combination of meat do you like using in meatballs? I love a ground beef and an Italian sausage mixture. I think these meatballs are so flavorful! I hope you check out the recipe.

Print Recipe

Sheet Pan Meatballs

These meatballs can also be cooked in a pan or skillet on the stovetop. Recipe makes about 28 meatballs.

Prep Time10 minutes mins

Cook Time14 minutes mins

Total Time24 minutes mins

Course: Appetizer or Main

Cuisine: italian american

Keyword: meatballs, sheet pan meatballs, slow cooker spaghetti and meatballs, spaghetti and meatballs

Servings: 6

Author: hipfoodiemom

1x2x3x

Ingredients

• 1 lb. lean ground beef
• 1 lb. Italian sausage removed from casing
• 1 small onion finely chopped
• 2 cloves garlic minced
• 3 large eggs
• 1/2 to 1 cup panko or Italian breadcrumbs
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• freshly cracked black pepper

Instructions

• Preheat oven to 500 degrees.
• Using a large mixing bowl, mix together all of the ingredients*. Lightly coat a rimmed baking sheet with some oil. Form and shape meatballs and place on the baking sheet 1/2" apart. Try not to make the meatballs too large. If too big, they will take longer to cook and you want to ensure they are cooked completely.
• Roast meatballs until lightly browned and cooked through, for about 10 minutes. Then, switch the oven to the broil setting, and broil for about 3 to 4 minutes. This will help brown the meatballs a little. Enjoy the meatballs with pasta, in a sandwich or in soup!

Notes

*If you'd like to taste the meatballs to ensure they are seasoned properly and to your taste, form and shape a single meatball and cook in the oven, or in a pan or skillet on the stovetop. 

To freeze to serve later:

1. 1. Form and shape the meatballs and place on a separate baking sheet. Freeze on sheets until firm, for about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
   2. To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, for about 12 to 14 minutes. You can also hit these under the broiler if desired, just for a few minutes after baking. 

 

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