These sheet pan meatballs bake in the oven together with zucchini, potatoes, onion and carrot, all in one pan. Grated onion and carrot go right into the meatball mix too, so there are vegetables in every bite! Everything gets served over millet, with a quick Greek yogurt mustard sauce on top. These easy meatballs are ready in about an hour from start to finish.
Why You’ll Love These Sheet Pan Meatballs
- This one pan meatballs setup means less cleanup, since everything bakes together
- Homemade meatballs come together in one bowl, with grated onion and carrot mixed right in
- These are healthy meatballs, baked not fried, so there’s no extra oil needed
- Gluten free meatballs, made with buckwheat breadcrumbs instead of regular ones
Ingredients
For the meatballs:
- 500g (1.1 lb) ground meat
- 1/2 onion, finely minced
- 1 carrot, finely minced
- 2 tbsp buckwheat breadcrumbs (gluten free)
- 1 large egg
- Fresh basil
- Salt and pepper, to taste
- 1 tbsp olive oil
For the roasted vegetables:
- 1 zucchini, cut into large chunks
- 2 potatoes, cut into large chunks
- 1/2 onion, cut into large chunks
- 1 carrot, cut into large chunks
- Salt and pepper, to taste
- 1 tsp sweet paprika
- 1/2 tsp dried oregano
- 2 tbsp olive oil
Millet prep:
- 50g (1/4 cup) millet
- 150ml (2/3 cup) water
If you love millet, you must try this creamy millet soup!
For the sauce:
- 100g (3.5 oz) Greek yogurt
- 2 tsp olive oil
- 1 tsp whole grain mustard
- Salt and pepper, to taste
How to Make These Sheet Pan Meatballs
Making meatballs for this recipe starts with grating the onion and carrot first. Cooking meatballs in an oven tray like this means you don’t need to stand at the stove.
Prep the Meatball Mix
Mince half the onion and one carrot in a food processor or on a box grater. In a mixing bowl, combine the ground meat, minced onion and carrot, breadcrumbs, egg, basil, salt, pepper and olive oil. Mix well and form into meatballs.
Prep the Vegetables
Cut the zucchini, potatoes, remaining onion and remaining carrot into large chunks.
Arrange on a Sheet Pan
Place the meatballs and vegetables on a sheet pan. Season the vegetables with salt, pepper, sweet paprika, oregano and olive oil.
Bake
Bake at 220°C (428°F) for about 35 minutes, until the meatballs are cooked through and the vegetables are tender.
Pro tip: if the top starts browning too fast, cover the pan loosely with foil for part of the baking time.
Cook the Millet
While the pan is in the oven, bring the millet and water to a boil in a small saucepan. Simmer on low heat for 5 to 10 minutes. Then cover, remove from heat, and let it sit until it absorbs the rest of the water.
Make the Sauce and Serve
In a small bowl, mix together the Greek yogurt, olive oil, mustard, salt and pepper. Serve the roasted vegetables, meatballs and millet together, with the sauce spooned over the millet.
Easy Sheet Pan Meatballs with Roasted Veggies (GF)
Ingredients
Equipment
Method
- Preheat the oven to 220°C (428°F).
- Mince half the onion and one carrot in a food processor or on a box grater. Cut the remaining onion and carrot into large chunks.
- In a mixing bowl, combine the ground meat, minced onion and carrot, breadcrumbs, egg, basil, salt, pepper and olive oil. Mix well and form into meatballs.
- Place the meatballs on a sheet pan, along with the zucchini, potatoes, and the chunked onion and carrot.
- Season the vegetables with salt, pepper, sweet paprika, oregano and olive oil.
- Roast for about 35 minutes, until the meatballs are cooked through and the vegetables are tender. If the top browns too quickly, cover loosely with foil for part of the cooking time.
- While the pan is in the oven, bring the millet and water to a boil in a small saucepan. Simmer on low heat for 5 to 10 minutes, then cover, remove from heat, and let it sit until it absorbs the rest of the water.
- In a small bowl, mix together the Greek yogurt, olive oil, mustard, salt and pepper.
- Serve the roasted vegetables, meatballs and millet together, with the sauce spooned over the millet.
Substitutions and Variations
- Instead of the meat you’d normally use, ground turkey or chicken works too. Cooking meatballs in oven trays turns out the same either way.
- This sheet pan meatballs and veggies recipe uses millet, but quinoa or rice work under it instead.
- These baked meatballs also work without the sauce, if you’d rather keep things simple.
- If you like cooking with millet, my homemade chicken soup with millet is worth trying too.
- This is one of the easier sheet pan meals to adjust based on whatever vegetables are in the fridge.
Serve it with a refreshing cabbage salad to add even more veggies to your meal!
Storage
Store the meatballs, vegetables and millet in separate airtight containers in the fridge for up to 2 days. Keep the sauce in its own container too, and add it fresh when you reheat everything. This sheet pan meatballs and veggies meal keeps well in the fridge for up to 2 days this way.
FAQ
Yes, this makes 4 servings and keeps in the fridge for a couple of days, so it works well for meal prep.
Yes, quinoa or rice work fine if you don’t have millet on hand.
The breadcrumbs are buckwheat instead of wheat, so the meatballs stay gluten free.
