Sheet Pan Lamb Meatballs with Veggies Recipe

Sheet Pan Lamb Meatballs with Veggies

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 758
  Total Fat: 51 g
  Saturated Fat: 19 g
  Carbohydrates: 45 g
  Dietary Fiber: 7 g
  Sugar: 8 g
  Protein: 34 g
  Cholesterol: 151 mg
  Sodium: 1250 mg
• Total: 1 hr 15 min
• Active: 40 min

Sheet pan meals are my weekly go-to for effortless, flavorful dinners! These juicy lamb meatballs burst with Mediterranean flair, but the real stars are the golden Yukon gold potatoescrispy edges, tender centers, and that irresistible zing from a fresh lemon squeeze. One bite, and you'll be hookedthis dish is pure comfort with a vibrant twist!

Lamb Meatballs:

• 1 pound ground lamb
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Pecorino-Romano
• 3 tablespoons grated yellow onion
• 1 tablespoon chopped fresh mint
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten

Sheet Pan:

• 1 cup grape tomatoes
• 1/2 cup pitted Kalamata olives
• 1 teaspoon dried oregano
• 8 cloves garlic
• 3 small Yukon gold potatoes, sliced into 1/2-inch pieces
• 2 small zucchini, cut into 1/2-inch half-moons
• 1 lemon, halved
• 1 small red onion, cut into 1/2-inch pieces
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Yogurt Sauce:

• 1/4 cup crumbled feta
• 1 cup plain reduced-fat Greek yogurt
• 1 to 2 tablespoons lemon juice
• 1 tablespoon chopped fresh mint
• Freshly ground black pepper

Instructions:

1. Prepare the lamb meatballs: In a large mixing bowl, combine the ground lamb, panko, Pecorino-Romano, onion, mint, oregano, salt, garlic powder, pepper and egg. Mix everything together and set aside.
2. Prepare the sheet pan: Preheat your oven to 425 degrees F.
3. On a rimmed baking sheet, combine the tomatoes, olives, oregano, garlic cloves, potatoes, zucchini, lemon halves and onion. Drizzle with olive oil and season with salt and pepper to taste. Toss thoroughly for even coating.
4. Shape the meat mixture into nine 1 1/2-inch meatballs and nestle them among the veggies. Bake until veggies are golden and meatballs are cooked through, about 40 to 45 minutes.
5. Make the yogurt sauce: In a small bowl, crumble the feta with a fork, then stir in yogurt, lemon juice, mint, and pepper to taste.
6. Remove from oven and gently toss everything together, squeezing the roasted lemon halves over top for bright flavor.
7. Serve meatballs and veggies on plates, drizzled generously with creamy yogurt sauce. Dig in and savor every herby, tangy bite!

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