Sheet Pan Beef Meatballs with Roasted Tomatoes

Tender, parmesan-herb infused beef meatballs roasted alongside cherry tomatoes that burst into a natural, sweet-savory sauce. This streamlined, one-pan meal offers a comforting flavor profile with an Italian-inspired twist.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb ground beef
• 1 large egg
• 0.33 cup breadcrumbs
• 0.25 cup Parmesan
• 1 tsp dried Italian herbs
• 0.5 tsp salt
• 2 cup cherry tomatoes
• 1 tbsp olive oil

Cooking instructions

1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. — 425°F
2. In a large bowl, combine the ground beef, egg, breadcrumbs, grated Parmesan, Italian herbs, and salt; mix gently by hand until combined, being careful not to overwork the meat.
3. Shape the beef mixture into 16 equal-sized meatballs and arrange them in a single layer on one side of the prepared baking sheet.
4. Place the cherry tomatoes on the other side of the sheet, drizzle with olive oil, and toss gently with your hands to coat.
5. Bake in the center of the oven until the meatballs are browned and reach an internal temperature of 160°F and the tomatoes have softened and begun to burst, about 18 to 20 minutes. (about 20 min) — 425°F
6. Remove from the oven, gently smash some of the tomatoes with a fork to release their juices over the meatballs, and serve immediately.