Sheet Pan Mediterranean Meatballs

Sheet Pan Mediterranean Meatballs

Yields: 4 servings (3 meatballs & 3/4 cup of vegetables)

This super easy, no-fuss Mediterranean Sheet Pan Meatballs is the weeknight dinner you’ve been waiting for. It’s loaded with the rich, aromatic flavors you love from Mediterranean cuisine.  Serve with a simply dressed salad, couscous, or with some pitas and fresh veggies.

  1. Preheat oven to 400°F. Cut zucchini into quarters lengthwise; cut quarters into 2-inch pieces (about 4 cups). Toss together zucchini, bell peppers, oil, za’atar, and 1 teaspoon of the salt on a rimmed baking sheet. Spread mixture in an even layer, and bake in preheated oven 10 minutes.
  2. Meanwhile, stir together ground lamb, garlic, pepper, and remaining 1 teaspoon salt in a medium bowl.
  3. Remove the baking sheet from the oven. Using a spoon, scoop lamb mixture (about 2 tablespoons), and drop about 1 1/2 inches apart on and evenly spaced around the baking sheet. (The meatballs won’t be exactly round, but that’s okay.)
  4. Bake at 400°F until meatballs are cooked through and zucchini and bell pepper strips are tender, about 10 minutes. Increase oven temperature to broil, and broil on the middle rack until the top of the mixture is browned, about 5 minutes. Sprinkle crumbled feta and banana pepper slices over top before serving.