Sheet Pan Meatballs with Roasted Vegetables, Chickpeas, Cauliflower, and Butternut Squash Recipe
This Sheet Pan Meatballs with Chickpeas, Cauliflower, and Butternut recipe is a delicious and wholesome meal featuring roasted veggies seasoned with aromatic spices and tender herby meatballs. Roasting the vegetables and meatballs in the oven brings out deep flavors and a perfect texture, creating a comforting yet nutritious dish. Optional toppings like tzatziki and harissa add a fresh and spicy touch to elevate the meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
For the Veggie Mixture:
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 3 cups cubed butternut squash
- 1 15-ounce can chickpeas, rinsed and drained well
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
For the Herby Meatballs:
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 4 tablespoons chopped dill, plus more for garnish
- 4 tablespoons chopped parsley
- 1 teaspoon lemon zest
- ¼ cup breadcrumbs, plain or gluten-free
- 1 pound lean ground bison, beef or lamb
- Tzatziki, optional for serving
- Harissa, optional for serving
Instructions
- Preheat the Oven: Preheat the oven to 425 degrees F. Line a half sheet tray with parchment paper, and line a second, smaller sheet pan with parchment paper as well. Set both aside for later use.
- Prepare the Vegetable Mixture: In a large bowl, combine cauliflower, broccoli, butternut squash, and chickpeas. Drizzle with olive oil, then season with kosher salt, black pepper, garlic powder, onion powder, and cumin. Stir thoroughly to ensure all vegetables are evenly coated with seasoning. Spread the vegetable mixture evenly onto the larger sheet pan.
- Roast the Vegetables: Place the larger sheet pan on the middle rack of the preheated oven and roast for 30 to 35 minutes. Stir the vegetables halfway through cooking to promote even roasting. The vegetables should be tender and lightly browned in spots when done.
- Make the Meatball Mixture: While the vegetables roast, combine the egg, kosher salt, chopped dill, chopped parsley, lemon zest, and 2 tablespoons of water in a mixing bowl and whisk to blend. Add the breadcrumbs and mix, then incorporate the ground meat. Mix gently until all ingredients are evenly combined.
- Form and Roast the Meatballs: Shape the meat mixture into 16 meatballs, each about 2 tablespoons in size. Place them evenly on the smaller prepared sheet pan. Roast on the top rack of the oven for 15 minutes. For a browned finish, broil the meatballs for the last 2-3 minutes, watching carefully to avoid burning.
- Serve: To plate, spoon the roasted vegetable mixture into bowls and top with the herby meatballs. Garnish with additional chopped dill if desired, and serve with optional tzatziki and harissa sauces for added creaminess and spice.
Notes
- Use gluten-free breadcrumbs to make the recipe gluten-free.
- Ground bison, beef, or lamb can be substituted based on preference and availability.
- Broccoli can be replaced or combined with other vegetables such as carrots or Brussels sprouts for variation.
- To make it dairy-free, omit the tzatziki or use a dairy-free alternative.
- Broiling the meatballs at the end helps develop a crisp exterior; watch carefully to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: sheet pan meatballs, chickpeas, cauliflower, butternut squash, roasted vegetables, herby meatballs, baked meatballs, easy dinner, Mediterranean recipe