Easy Sheet Pan Meatballs

Course: Main Course

Cuisine: Universal

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: meatballs

Calories: 189kcal

Author: Lauren

These Sheet Pan Meatballs are juicy, tender, and baked to golden perfection on a single pan. Great for busy nights or weekly meal prep. Enjoy them over pasta, tucked into a sandwich, or alongside roasted veggies for an easy no-fuss meal.

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Ingredients

1 lb. ground beef I used 93%
1 large egg
1/2 cup finely chopped or grated yellow onion (80g)
1/4 cup panko breadcrumbs (28g)
1 oz. finely grated parmesan cheese
1 tsp dijon mustard
1 tsp worcestershire sauce
2 cloves garlic minced
1 Tbsp dried parsley or 2 Tbsp fresh minced
1 tsp salt
1/4 tsp black pepper

Serving ideas:

Spaghetti or pasta noodles
Homemade Spaghettios
Pesto, tzatziki, marinara or your favorite sauce to drizzle over top

Instructions

Adjust an oven rack to the middle of the oven and preheat to 400 degrees F.
Grease a large baking sheet with cooking spray.
Add all the ingredients to a large bowl. Use your hands to mix everything together just until everything is combined well.
Pinch off meat, about 1/2 tablespoon (15g) and gently shape into balls. They don't need to be perfectly shaped. Also if you prefer, you could make larger meatballs 1-2 tablespoons in size. These are more bitesize and perfect for pairing with homemade spaghetti-o’s!
Arrange meatballs on the greased baking sheet so none are touching.
Bake for about 10 minutes, until meatballs are browned and cooked through (closer to 15 minutes for larger meatballs).
So many ways to enjoy meatballs…we love them with any pasta (especially Spaghetti O’s!) or just with a simple sauce drizzled over top and some sides.

Notes

How To Store

Storage: Store leftover meatballs in an airtight container in the fridge for 4-5 days.
Freeze: To freeze, let cool completely then put in an freezer-safe airtight container or Ziploc bag. Try to remove as much air out of the bag as possible to prevent freezer burn. Freeze for up to 3 months. Let thaw in the fridge overnight then reheat in the oven, air fryer or on the stove.

Helpful Tips

Wet hands: The meat mixture will be a lot easier to roll if your hands are slightly wet. I usually roll the meatballs next to the sink, with the faucet barely running so I can wet my hands a few times or use a little more extra-virgin olive oil in my palms to roll them.
Extra-large baking sheet: I highly recommend this extra large baking sheet for this recipe so you can cook all the meatballs at once. You want to make sure to arrange the meatballs on the baking sheet so that none are touching (air needs rooms to circulate around each meatball to help them cook evenly). If you don't have a large enough sheet pan, you can use two normal-sized baking sheets to ensure you have enough room between each meatball.
Meal prep: These meatballs freeze great so I love to make a double batch of meatballs and freeze half for later! Perfect to pull out for a last minute meal or appetizer for a party!

Ways To Enjoy

There are so many delicious ways to serve these baked meatballs! A few of my favorites include:

Homemade Spaghetti O's: Enjoy these bite-sized meatballs with this healthier version of a childhood classic!
Pasta: Serve with your favorite pasta like my buttered noodles!
Tzatziki: Homemade or store-bought both work great.
Rice: Serve with a side of white rice, brown rice or cauliflower rice for a lower carb option.
Vegetable: These meatballs go great with any roasted vegetable. Serve with my favorite roasted sweet potatoes & green beans, broccoli, air fryer green beans, or roasted parmesan zucchini.
Salad: Serve these meatballs with your favorite side salad or chop them up to use a a lean protein for any salad recipe.
Potatoes: These meatballs also pair well with my favorite roasted potatoes!

Nutrition