Can we just raise our hands and vote that sheet pan meals are the BEST?! Not even mentioning these Italian flavor-packed meatballs are simply perfect on their own AND make for a great option to meal prep earlier in the week! Sheet Pan Italian Meatballs are *chef's kiss*.
As I have been upping my blogging game recently. I noticed the lack of Italian recipes on my blog... and that is a PROBLEM for me. I actually am ¼ Italian and am doing a DISSERVICE by not sharing my tried and true Italian recipes. BUT a systems engineer, I love improving and making recipes more efficient. AND we also just went to Italy (WAY after I drafted this recipe 😜)
This is where the sheet pan comes into play. The foil + olive oil spray aids with browning the meatballs. (You of course can brown them further - if you would like...but who wants to do more work???)
The beauty of Italian recipes is that it's usually filled with FRESH REAL INGREDIENTS. It's not Olive Garden... It's just not...
I am talking fresh basil, parsley, oregano, GARLIC. 🧄 To bring these Sheet Pan Italian Meatballs up a notch, I added in pasta sauce IN the meatballs.
What you'll love about these Sheetpan Italian Meatballs
Literally a flavor-bomb GAME CHANGER in these Italian Meatballs.
I literally can't think of reasons NOT to make these because:
- They are baked in 30 minutes
- They are made with authentic Italian flavors
- No splattery-sauteing mess
- Uses one bowl
- Meal prep friendly
- Freezer friendly
These can even be made in smaller shapes to throw in soups or throw a toothpick in them and serve alongside your favorite marinara sauce as a great appetizer.
There isn't too many recipes I know by heart. I mean besides these tried and true meatballs, I know a guacamole, wedding soup, classic french onion soup, macaroni and cheese, and the BEST red sauce (coming soon). That is how IMPORTANT it is for yall to incorporate these Sheet Pan Italian Meatballs into your weekly menus.
Ways I LOVE to serve these meatballs:
- Classic Spaghetti & Meatballs style
- Over spaghetti squash or zoodles
- As an Appetizer
- With roasted veggies
- Alongside creamy polenta topped with fresh herbs and tomatoes (YUM)
- Over caulimash with a side of broccoli or green beans
The PROCESS
To start, simple add all ingredients to a large mixing bowl.
And obviously, WASH YOUR HANDS, take rings off and all that.
Mix, Roll, and Bake!
This recipe (depending on how big you make your meatballs) can make around 40! So this is perfect for meal prep or save the cooked meatballs in a freezer bag for a day you really don't want to cook. (Which is SO nice to remember "Ugh, I don't want to cook tonight!...WAIT I made meatballs a couple weeks ago and I can thank past me for this!" )
Sheet Pan Italian Meatballs FAQ
Can I use Ground turkey instead?
Of course! Just ensure they are cooked thoroughly! (165F)
Can I use garlic powder vs the real deal?
YES! If you do not have fresh garlic on hand, simply sub the fresh garlic for 2 teaspoon of garlic powder instead. I will ALWAYS recommend fresh but sometimes that isn't always available!
Sheet Pan Italian Meatballs
- Total Time: 25 minutes
- Yield: 20 meatballs
Description
Can we just raise our hands and vote that sheet pan dinners are the BEST?! Not even mentioning these Italian flavor-packed meatballs are simply perfect on their own AND make for a great option to meal prep earlier in the week! Sheet Pan Italian Meatballs are *chef's kiss*.
Ingredients
- 1lb ground beef
- 1lb ground pork
- 4 garlic cloves, minced
- ⅓ cup pasta sauce (homemade or I LOVE Rao's as a clean option)
- ⅓ cup panko bread crumbs or GF bread crumbs
- ¼ cup fresh parsley, chopped
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp pepper
- Pinch of red pepper flakes (optional)
- 1 egg
Instructions
- Preheat oven to 350F.
- Combine all ingredients into a large mixing bowl.
- Roll into 1-2" diameter meatballs and place onto a parchment lined baking sheet sprayed with olive oil cooking spray (helps with browning meatballs)
- Bake for 25-30 minutes (until desired doneness is reached)
- Serve!
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Barbara says
You mentioned fresh garlic in your blog, but I don't see garlic in the ingredient list of the recipe. ??? Does the recipe include garlic?
Amanda says
Hi Barbara! I fixed it! Thanks for the catch!
Arlene says
You overlooked an excellent serving suggestion - put a few on a sub roll, cover with pasta sauce, smother with mozzarella or mozzarella/provolone blend, and bake or broil (if using hot meatballs) until the cheese is melted.
I haven't been able to find a decent meatball sub since I moved away from NYC, and even the second rate ones from sub shops have gotten outrageously expensive.
Amanda says
Great idea Arlene! Love it!!!