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Browned beef meatballs on blistered red and yellow peppers with white beans and torn basil, on a marble counter

Sheet Pan Meatballs with Roasted Peppers and Beans

Roast 24 beef meatballs and sliced bell peppers on two sheet pans, then stir in cannellini beans for the last 5 minutes. About 40 g protein per serving.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 563
Ingredients Method Notes

Ingredients
  

Meatballs
  • 600 g 90% lean ground beef (1 1/3 lb)
  • 40 g panko breadcrumbs (2/3 cup)
  • 60 ml whole milk (1/4 cup)
  • 1 large egg
  • 30 g grated Parmesan (1/3 cup)
  • 3 garlic cloves finely minced
  • 1 tsp dried oregano
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp olive oil for brushing the meatballs
Peppers and beans
  • 3 bell peppers, mixed colors (about 450 g); cut into 2 cm strips
  • 1 red onion large (about 150 g); cut into 8 wedges
  • 1 can cannellini beans (425 g); drained, rinsed and patted dry
  • 2 tbsp olive oil
  • 3/4 tsp fine salt
  • 1 tbsp balsamic vinegar
  • 15 g fresh basil (about 1/2 cup); torn, for serving

Method
 

  1. Heat the oven to 220 C / 425 F with racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch rimmed sheet pans with parchment.
  2. Stir the panko and milk together in a 4-quart / 3.8 L bowl. Slice the peppers into 2 cm strips and the onion into 8 wedges while the panko soaks.
  3. Spread the peppers and onion on one pan in a single layer with small gaps. Drizzle with 2 tbsp olive oil and 3/4 tsp salt, and toss with your hands. Keep the beans aside for later.
  4. Add the beef, egg, Parmesan, garlic, oregano, 1 tsp salt, black pepper and red pepper flakes to the soaked panko. Mix with your hands just until combined, then shape into 24 meatballs of about 33 g (4 cm / 1.5 inch) each. Set them on the second pan about 2 cm apart and brush with 1 tbsp olive oil.
  5. Roast both pans for 10 minutes, then swap their racks and roast 8 to 10 minutes more. The meatballs are done when deeply browned and a thermometer in the center of the biggest one reads 160 F / 71 C.
  6. Take the meatballs out and set them aside. Stir the beans into the peppers and return that pan to the oven for 5 minutes, until the bean edges look crisp and the pepper edges are blistered.
  7. Drizzle the balsamic over the peppers and beans and toss. Divide among 4 plates, add 6 meatballs to each, and scatter with torn basil.

Notes

  • Use two sheet pans, one for meatballs and one for vegetables, so nothing steams.
  • Shape meatballs at about 33 g each so they cook evenly.
  • Swap the pans between racks at the 10-minute mark for even browning.
  • Rinse and pat dry the beans so they crisp instead of steaming.