After a long day, the last thing I want is to spend hours in the kitchen. This Sheet Pan Chicken Meatballs and Vegetables recipe has quietly become my go-to, especially on those evenings when I’m juggling a million things and craving something warm and wholesome. I remember one night, juggling a phone call while trying to keep my toddler from escaping the kitchen—somewhere between stirring the meatball mix and chopping veggies, I realized this meal was exactly the kind of no-fuss, comforting food I needed. The aroma of garlic and Italian herbs filling the air while the oven did all the work was a small but welcome relief.
What I love is how the meatballs come out tender and juicy, while the vegetables roast to a perfect caramelized sweetness. The cherry tomatoes burst just right, and the red onion wedges soften without losing their bite. It’s not fancy, but it’s honest food that feels like a warm hug when you’re tired. And yes, the cleanup is minimal enough that I almost forget I cooked at all.
- Combines protein and veggies on one pan for easy cooking and cleanup.
- Flavors meld beautifully in the oven, creating a meal that tastes like it took longer than it did.
- It’s simple — and that’s kind of the point, especially when weeknights are hectic.
- The balance of tender meatballs and roasted vegetables might not satisfy those craving crispy edges, but the overall softness is comforting.
If you’re worried about the meatballs sticking or the veggies steaming instead of roasting, I usually just make sure everything is spaced out on the pan and use parchment paper or a light oil coat, which helps without fuss. And if you’re like me and sometimes forget to preheat the oven right away, no big deal — just add a few extra minutes to the cooking time.
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Sheet Pan Chicken Meatballs and Vegetables
- Total Time: 40 minutes
- Yield: 4 1x
Description
A simple and delicious one-pan meal featuring tender chicken meatballs roasted alongside a medley of colorful vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
1 pound ground chicken
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes
1 small red onion, cut into wedges
1/2 teaspoon salt (for vegetables)
1/4 teaspoon black pepper (for vegetables)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined.
Form the mixture into 16 evenly sized meatballs, about 1 1/2 inches in diameter, and place them on one side of the prepared baking sheet.
In a separate bowl, toss the red bell pepper pieces, zucchini slices, cherry tomatoes, and red onion wedges with the remaining 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the vegetables out in a single layer on the other side of the baking sheet, making sure they are not overcrowded.
Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C), and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and sprinkle the meatballs and vegetables with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
In the kitchen, this recipe doesn’t require anything fancy — just a baking sheet and some parchment paper or a little oil to keep things from sticking. I often serve it straight from the pan, sometimes with a crusty piece of bread or a simple green salad to round it out. If you want to mix things up, I’ve tried swapping the zucchini for asparagus or adding mushrooms, but I haven’t tested all these variations extensively, so results might vary. Sometimes I toss in a pinch of red pepper flakes for a little kick, though that’s more of a personal preference than anything.
FAQ
Can I use ground turkey instead of chicken? Yes, ground turkey works well but might need slightly longer cooking depending on the fat content.
What if I want crispier meatballs? You can broil them for a minute or two at the end, but watch carefully so they don’t dry out.
Can I prepare this ahead of time? You can assemble the meatballs and chop the veggies a day ahead, store them separately in the fridge, then bake when ready.
Is this meal freezer-friendly? Leftovers freeze okay, but the texture of the roasted vegetables might change a bit after thawing.
When dinner is this straightforward and rewarding, it feels good to save the effort for the things that really need your attention. So grab that sheet pan and let the oven do the work.