Sheet pan meatballs with chickpeas and vegetables

Sheet pan meatballs with chickpeas and vegetables

Based on 57 ratings
Sandra Schumann

Sandra Schumann

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 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
250 g
ground meat
½
onion
½ clove
garlic
20 g
panko breadcrumbs
tbsp
milk
tbsp
harissa
½
red bell pepper
½
yellow bell pepper
1
red onions
200 g
canned chickpeas (drained)
tbsp
olive oil
50 g
feta cheese
5 g
mint
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

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Nutrition per serving

Cal823
Fat54 g
Protein50 g
Carb35 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.
    • ½ onion
    • ½ clove garlic
    • 250 g ground meat
    • 20 g panko breadcrumbs
    • tbsp milk
    • ¾ 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.
    • ½ red bell pepper
    • ½ yellow bell pepper
    • 1 red onions
    • 200 g canned chickpeas (drained)
    • ¾ tbsp harissa
    • 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!
    • 50 g feta cheese
    • 5 g mint
    • 1 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!

  • Enjoy your meal!

    Sheet pan meatballs with chickpeas and vegetables

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