Sheet Pan Meatballs

Don't Make These Mistakes

Wet your hands to shape the meatballs.

Make them all the same size.

Check at 15 minutes if your oven runs hot.

Cut one open to check it is cooked through.

Making Sheet Pan Meatballs

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) with a large tray inside. Soak the breadcrumbs in the milk for 5 minutes.

   Mark done Start 5 min timer

2. Mix with the beef, pork, egg, garlic, parmesan, oregano and salt until just combined. Shape into 20 balls with wet hands.

   Mark done

3. Put the meatballs and tomatoes on the hot tray, drizzle with the oil and roast for 20 minutes, turning once, until browned and cooked through.

   Mark done Start 20 min timer

4. Rest for 3 minutes and spoon the burst tomatoes over the meatballs.

   Mark done Start 3 min timer

After You've Cooked It

Keeps in the fridge for up to 3 days. Reheat at 180°C for 12 minutes. The meatballs freeze for up to 3 months.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good With

• Spaghetti
• Crusty rolls
• Green salad
• Garlic bread

Still Wondering?

Sheet Pan Meatballs Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.