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Sheet Pan Italian Meatballs with Chimichurri Sauce


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  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Sheet Pan Italian Meatballs with Chimichurri Sauce is a flavorful and easy meal where juicy, herb-packed meatballs are roasted on one pan with veggies and served with a zesty, garlicky chimichurri sauce. It’s a fusion of Italian comfort and Argentinian flair—perfect for weeknights or entertaining.


Ingredients

Scale
  • 1 lb ground beef or ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons milk
  • 1 tablespoon olive oil
  • 2 cups baby potatoes, halved
  • 1 cup cherry tomatoes
  • 1 red bell pepper, sliced
  • 2 tablespoons olive oil (for vegetables)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, milk, and olive oil. Mix until just combined—do not overmix.
  3. Form into 1.5-inch meatballs and place on one side of the sheet pan.
  4. In a separate bowl, toss the potatoes, cherry tomatoes, and bell pepper with olive oil, salt, and pepper. Spread them on the other side of the pan.
  5. Bake for 20–25 minutes, flipping the meatballs halfway through, until cooked through and golden brown.
  6. While baking, prepare the chimichurri sauce (see below).
  7. Serve meatballs and vegetables drizzled with chimichurri or with it on the side for dipping.

Notes

  • Use a mix of beef and pork for extra flavor in the meatballs.
  • Leftover chimichurri can be refrigerated for up to 5 days—great for eggs or grilled meats!
  • You can substitute other vegetables like zucchini or broccoli for variety.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 460 kcal
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg