Italian Meatball Sheet-pan Dinner THMS, DF, SF

Need a quick easy meal? This one is a favorite of ours and so easy to make. Best of all, each person can pick and choose what they want to eat. I always make two trays for our family. The first pan I will fill with low-carb non starchy vegetables (THM S) and the second pan gets a mixture of different kinds of potatoes (THM XO). My family loves these type of meals. It is a win for mom because they are so simple to prepare and doesn’t leave you with a huge pile of dishes to wash!!

All the vegetables were raw except for the frozen brussel sprouts. They all roasted very well together. Some of these veggie were the last pickings of my garden before frost which I am going to miss having. The radishes are still doing well and I love them roasted in a sheet pan dinner.

As a busy mom, I find dinners like this so easy and rewarding to make for my family. Each person can pick the veggies they like and so can mom. Add a salad or some pickles and you have a delicious meal that was put together quickly.

Italian Meatball Sheet-pan Dinner THMS, DF, SF

  • Meatballs
  • 2 pounds ground beef or Turkey Burger
  • 2 eggs
  • 1/2 cup almond milk
  • 2 tablespoons Italian Seasoning
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup finely diced onions
  • 1/2 cup ground oats
  • Veggies
  • 2 small zucchinis
  • 1 pound brussel sprouts, I used frozen
  • 1 Vidalia onion, cut in chunks
  • 1 head cauliflower, cut in florets
  • 1 pound baby carrots
  • *sweet potatoes and yellow potatoes if desired
  • I use a mix of veggies to equal 10-12 cups
  • Seasoned Oil
  • 1/4 cup olive oil or coconut oil
  • 1 tablespoon Italian Seasoning
  • 1 garlic clove
  • salt and pepper
  • For meatballs: Combine meatball ingredients together in a large bowl. Mix well. Set aside. Prepare veggies, adding your preference for your family. Layer veggies on 2 10×15 baking trays. Blend oil with seasonings. Brush over veggies. Sprinkle veggies with salt and pepper. Using a large cookie scoop; scoop meatballs and place over veggies in pan. Bake at 375 degrees F. for 1 hour and 15 minutes. Turn meatballs after 45 minutes of baking. Serves 8
  • Note: Veggies do really shrink when roasting. It seems like a big amount of veggies but they will shrink. If using potatoes this will be a THM XO which my men love.

This baking pan is all low-carb veggie which include brussel sprouts, zucchini, cauliflower, onions, radishes, and just a few baby carrots. Broccoli, butternut squash, and mushrooms are another favorite to add to a sheet pan dinner.

This baking pan has Yukon Gold Potatoes, Sweet Potatoes, and Baby Carrots. I always make a pan like this for my husband and adult sons who work strenuous jobs.

I used a fairly lean ground meal which did not make the veggies greasy. Personally, I do think a stoneware pan does the best job for roasting but you can use any large baking sheet with sides.

My plate full of roasted goodness! This made a delicious THMS meal with a few cold-brined pickles on the side. I ate 1 baby carrot with my meal which added just a few carbs but not enough to make it an XO. The meatballs, I added a bit of sugar-free ketchup for a sauce.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Butter Flavored Coconut Oil
Italian Seasoning
Garlic Powder
Black Pepper
Pampered Chef Large Cookie Scoop

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Italian Meatballs Sheet Pan Dinner

Ingredients

  • Meatballs
  • 2 pounds ground beef
  • 2 eggs
  • 1/2 cup almond milk
  • 2 tablespoons Italian Seasoning
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup finely diced onions
  • 1/2 cup ground oats
  • Veggies
  • 2 small zucchinis
  • 1 pound brussel sprouts
  • 1 Vidalia onions cut in chunks
  • 1 head cauliflower cut in florets
  • 1 pound baby carrots
  • *sweet potatoes and yellow potatoes if desired
  • I use a mix of veggies to equal 10-12 cups
  • Seasoned Oil
  • 1/4 cup olive oil or coconut oil
  • 1 tablespoon Italian Seasoning
  • 1 garlic clove
  • salt and pepper

Instructions

  1. For meatballs: Combine meatball ingredients together in a large bowl. Mix well. Set aside. Prepare veggies, adding your preference for your family. Layer veggies on 2 10×15 baking trays. Blend oil with seasonings. Brush over veggies. Sprinkle veggies with salt and pepper. Using a large cookie scoop; scoop meatballs and place over veggies in pan. Bake at 375 degrees F. for 1 hour and 15 minutes. Turn meatballs after 45 minutes of baking. Serves 8

Recipe Notes

Note: Veggies do really shrink when roasting. If using potatoes this will be a THM XO.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now

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