Oven Meatball Dinner
Transform your weeknight meals with this hearty and flavorful Oven Meatball Dinner, an all-in-one sheet pan recipe that combines juicy, homemade meatballs with perfectly roasted baby potatoes and carrots. Made with a rich blend of ground beef, ground pork, Parmesan cheese, and aromatic Italian seasoning, the meatballs are baked to perfection and coated in a savory marinara sauce. The vibrant, oven-roasted vegetables add a comforting touch, enhanced with olive oil and dried oregano. With just 20 minutes of prep time and the convenience of baking everything on a single pan, this dish is perfect for busy evenings. Garnish with fresh parsley for a pop of color and serve hot for a crowd-pleasing dinner that’s as simple as it is delicious. Keywords: oven meatball dinner, sheet pan meal, baked meatballs, roasted vegetables, easy dinner recipes.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 2 Garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Baby potatoes, halved
- 3 medium Carrots, cut into 1-inch chunks
- 2 tablespoons Olive oil
- 0.5 teaspoon Dried oregano
- 1.5 cups Marinara sauce
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined, but do not overwork the meat.
Form the meat mixture into 16 golf ball-sized meatballs and arrange them on one half of the prepared baking sheet.
In a separate bowl, toss the halved baby potatoes and carrots with olive oil, dried oregano, and a pinch of salt and pepper. Spread the vegetables on the other half of the baking sheet, keeping them in a single layer.
Bake the meatballs and vegetables in the preheated oven for 20 minutes.
Remove the baking sheet from the oven and carefully pour marinara sauce over the meatballs, ensuring they are coated. Gently stir the vegetables to ensure even roasting.
Return the baking sheet to the oven and bake for an additional 20 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
Remove from the oven and allow to cool for 5 minutes. Sprinkle with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 15.8 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 509 mg | 39% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3516 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
