Are meatballs the perfect food?
and a sausage meatball and veggie sheet pan dinner
I submit that they probably are. Think about it - what can a meatball not be?
Appetizer? Check! (Anyone still make those meatballs in the slow cooker with grape jelly and Heinz chili sauce?) Main dish? Well, of course. Too many examples to list! Breakfast? I’m saying a sausage ball is, in fact, a meatball. So yes! Vegetarian? Got it! Look at a falafel for a perfect example! (That was a lot of exclamation points, but I just get so darn excited about meatballs!)
They can be served in a myriad of ways - with marinara and pasta or over polenta, stuffed in a meatball sub, Greek style with rice or in a pita pocket, Swedish and topped with gravy, or Asian inspired with a sticky, sweet, gingery glaze just for a few examples. (And isn’t it great how it seems every country and culture has their own version of a meatball? This interesting article from Serious Eats explores meatballs from around the world.)
Also in my “pros” column - they are a make-ahead dream with so many options. 1 - make your mixture and stash the bowl in the fridge to shape meatballs later. 2 - Shape the meatballs, lay them out on your pan and refrigerate to bake later. 3 - Freeze them unbaked and cook as needed. Or, my personal favorite for easy dinners anytime, 4 - bake off a big batch and store in the freezer in portions perfect for your size family.
Yep, I’m a fan of the meatball, and this week’s recipe (below) combines my love of meatballs with another kitchen favorite - the sheet pan dinner. (Or as they say across the pond, a tray bake, which I think sounds so cool, and of course I’m sitting here saying it in my best British accent.)
This week’s Sheet Pan Italian Sausage Meatballs with Onions, Peppers, and Tomatoes has become a family favorite. The meatballs get tons of flavor from already prepared ground Italian sausage, we just have to stir in a couple of other meatball components. They are then nestled down in a sheet pan full of sliced veggies and all baked together. Serve as is with some good bread and a glass of wine, or bulk it up a little by serving with pasta or polenta.
A couple of last thoughts - I keep a box of food safe gloves in my kitchen, because that really is the best way to combine a ground meat mixture (meatballs, meatloaf, burger patties). Don’t feel like rolling a bunch of perfect little meatballs? Then don’t! Just use two spoons to drop evenly sized “meatblobs” on your sheet pan. The craggly edges will get nice and toasty, which really is the best part anyways. Want to make it ahead? The whole thing can be assembled, covered, and stashed in the fridge for up to 24 hours until you’re ready for dinner.
Until next time - stay safe if you’re getting snow this week. I see being stuck at home as a great opportunity to make a batch of meatballs!
MONDAY - Asian Marinated Pork Tenderloin, Veggie Fried Rice, Egg Rolls
One of our favorite easy dinners! The tenderloin gets a quick and easy marinade and only takes about 25 minutes to roast in the oven. I made a pot of rice ahead of time while I was already in the kitchen doing something else, so the fried rice will also only take 20 minutes or so.
TUESDAY - Meatloaf, Mashed Potatoes, Green Beans
My meatloaf recipe makes two, so I had an extra stashed in the freezer along with a small pan of extra mashed potatoes. I’ll just pop them in the oven together as I head out the door to teach my Tuesday night yoga class. The boys can eat and make me a plate for when I get back.
WEDNESDAY - Breakfast for Dinner
Biscuits and sausage gravy or pancakes and sausage links? These are important questions! I think the vote will lean to biscuits and gravy, so I’ll also make a big omelet or frittata to go with.
THURSDAY - Patty Melts & French Fries
I’ve been really wanting a burger and haven’t gotten it yet! But it’s much too cold to think about grilling. Patty melts in the skillet with onions and lots of cheese will be great! I have a couple of extra potatoes I can make home-fries or wedges with.
FRIDAY - Friday Night Pick-Up!
SATURDAY - Dinner at Yaya’s (the in-laws!)
Well, Yaya will be out of town, so we are on our own! I think we’ll just eat leftovers from the week as an early dinner since the Kiddo has a 6:00 archery tournament. Easy peasy.
SUNDAY - Dinner at Dad’s
Chicken tikka masala in the slow cooker over basmati rice. Sounds perfect to warm us up after the week we are about to have!
LUNCHES for this week -
I’m going to throw some sweet potatoes and chickpeas on a sheet pan and roast them, then use that as a base for salads or bowls with various different extras throughout the week.
EXTRAS for this week
We’re supposed to be getting snow and ice again for the second half of this week, which usually means I get in a baking mood. I have a couple of bananas that are past their prime and headed to banana bread, but also - one of my Christmas cookbook presents was Zoë Bakes Cookies (Zoë François), and I have so many recipes marked to try!
Sheet Pan Italian Sausage Meatballs with Onions, Peppers, and Tomatoes
Makes about 5 servings
Veggies
· 1 large Red Onion, halved and cut into strips
· 2 Sweet Bell Peppers (red, yellow, or orange), cut into strips
· 1 pint Grape Tomatoes, halved
· 2 large cloves Garlic, minced
· ½ teaspoon kosher Salt (Morton or other store brand)
· A pinch of ground Black Pepper (or a few grinds of a pepper mill)
· 2 tablespoons Extra Virgin Olive Oil
· Freshly chopped Parsley and/or Basil for serving, optional
Meatballs
· 1 pound ground Italian Sausage (you choose the spice level)
· 1 large Egg
· 2 tablespoons Water
· ¼ cup dried Italian seasoned Breadcrumbs
· 1 large clove Garlic, minced
· 1 teaspoon Italian Seasoning
· ¼ teaspoon kosher Salt (Morton or other store brand)
· ¼ cup freshly grated Parmesan Cheese
Preheat the oven to 425 and arrange a rack in the upper third. Coat a large, rimmed baking sheet with non-stick spray.
In a large bowl, toss together all ingredients for the veggies, except the fresh herbs– onions, peppers, tomatoes, garlic, salt, pepper, and olive oil. Mix well, then spread in an even layer on the prepared baking sheet.
For the meatballs - In the same bowl (no need to wash), mix together the egg, water, breadcrumbs, garlic, Italian seasoning, salt, and parmesan cheese. Let this mixture sit for 5 minutes, then add in the Italian sausage. Mix well – I find a gloved hand works best.
Using a scooper, or your hands, form mixture into meatballs about 1 ½ - inches in size. You should get 22-25 meatballs. Nestle them in-between the mixed veggies on the sheet pan.
Bake for 23-25 minutes until the meatballs are browned and the veggies are just starting to char on the corners.
Remove from oven and sprinkle with chopped fresh herbs, if using.
Serve as is, or with pasta, creamy polenta, potatoes, or in a meatball sandwich!
NOTE – The whole sheet pan meal can be assembled up to the point of baking, covered, and refrigerated for up to 24 hours. Then you can just pop it in the oven when you’re ready to eat!
That’s all for now, thanks for reading! See you back here next week!
(Don’t forget you can see all of the past newsletters and recipes at the archive link below!)
All recipes categorized by type can be found in the index!