Sheet pan meatballs with chickpeas and vegetables

Based on 13 ratings

Sandra

Contributor

“This is the perfect recipe for an effortless after-work dinner or for when you’re having friends over and just need to hop in the shower quickly before they arrive. Using a sheet pan makes everything simpler so that doing the dishes after the meal won’t be so exhausting!”

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g ground meat
onion
1 clove garlic
40 g panko breadcrumbs
3 tbsp milk
3 tbsp harissa
red bell pepper
yellow bell pepper
red onions
400 g canned chickpeas (drained)
5 tbsp olive oil
100 g feta cheese
10 g mint
salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • garlic press
  • 2 bowls (large)
  • oven
  • baking sheet
  • bowl

Nutrition per serving

Cal
823
Protein
50 g
Fat
54 g
Carb
35 g
  • Step 1/4

    Finely dice the onion. Crush the garlic with a garlic press. In a bowl, combine onion, garlic, ground meat, panko breadcrumbs, milk, and half of the harissa paste. Season generously with salt and pepper. Dampen your hands with some water and form golf ball-sized meatballs.
    • onion
    • 1 clove garlic
    • 500 g ground meat
    • 40 g panko breadcrumbs
    • 3 tbsp milk
    • 1½ tbsp harissa
    • salt
    • pepper
    • knife
    • cutting board
    • garlic press
    • bowl (large)

    Finely dice the onion. Crush the garlic with a garlic press. In a bowl, combine onion, garlic, ground meat, panko breadcrumbs, milk, and half of the harissa paste. Season generously with salt and pepper. Dampen your hands with some water and form golf ball-sized meatballs.

  • Step 2/4

    Preheat the oven to 200°C/390°F. Wash and deseed bell peppers, then slice both into strips. Cut each red onion into 8 parts. Combine bell peppers, onions, and chickpeas in a bowl, then add remaining harissa paste, olive oil, salt, and pepper. Stir to combine.
    • red bell pepper
    • yellow bell pepper
    • red onions
    • 400 g canned chickpeas (drained)
    • 1½ tbsp harissa
    • 3 tbsp olive oil
    • oven
    • bowl (large)

    Preheat the oven to 200°C/390°F. Wash and deseed bell peppers, then slice both into strips. Cut each red onion into 8 parts. Combine bell peppers, onions, and chickpeas in a bowl, then add remaining harissa paste, olive oil, salt, and pepper. Stir to combine.

  • Step 3/4

    Spread the vegetables on a baking sheet and bake for approx. 10 min. After 10 min., scatter the meatballs on top of vegetables and bake for approx. 15 – 20 min. more.
    • baking sheet

    Spread the vegetables on a baking sheet and bake for approx. 10 min. After 10 min., scatter the meatballs on top of vegetables and bake for approx. 15 – 20 min. more.

  • Step 4/4

    Meanwhile, dice feta cheese. Roughly chop mint. Combine feta, mint, and remaining olive oil in a bowl. Add feta-mint mix to the meatballs before serving. Enjoy!
    • 100 g feta cheese
    • 10 g mint
    • 2 tbsp olive oil
    • bowl

    Meanwhile, dice feta cheese. Roughly chop mint. Combine feta, mint, and remaining olive oil in a bowl. Add feta-mint mix to the meatballs before serving. Enjoy!