Description
This Sheet Pan Meatballs with Chickpeas, Cauliflower, and Butternut Squash recipe is a wholesome, easy-to-make meal featuring roasted vegetables and flavorful herby meatballs. Tender cauliflower, broccoli, butternut squash, and chickpeas are seasoned and roasted to perfection alongside juicy, spiced meatballs made with ground bison, beef, or lamb. Finished with fresh herbs and optional tzatziki or harissa, this dish offers a balanced and satisfying dinner that’s packed with protein and vibrant flavors.
Ingredients
Scale
Veggie Mixture
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 3 cups cubed butternut squash
- 1 15-ounce can chickpeas, rinsed and drained well
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
Herby Meatballs
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 4 tablespoons chopped dill, plus more for garnish
- 4 tablespoons chopped parsley
- 1 teaspoon lemon zest
- ¼ cup breadcrumbs, plain or gluten-free
- 1 pound lean ground bison, beef or lamb
- Tzatziki, optional for serving
- Harissa, optional for serving
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 425 degrees Fahrenheit. Line a half sheet tray with parchment paper for the vegetables and a smaller sheet pan with parchment paper for the meatballs. Set both pans aside until ready to use.
- Make and Roast Vegetable Mixture: In a large bowl, combine cauliflower florets, broccoli florets, cubed butternut squash, and rinsed chickpeas. Drizzle with extra virgin olive oil and season with kosher salt, garlic powder, onion powder, cumin, ground coriander, and black pepper. Stir well to evenly coat all vegetables. Spread this mixture evenly on the larger sheet pan and place it on the middle rack of the oven. Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
- Mix and Form Meatballs: While the vegetables roast, whisk together the egg, kosher salt, chopped dill, chopped parsley, lemon zest, and 2 tablespoons of water in a mixing bowl. Add the breadcrumbs and mix well. Incorporate the ground meat into the mixture and combine thoroughly but gently. Form the mixture into 16 meatballs, each about 2 tablespoons in size. Arrange the meatballs on the smaller sheet pan lined with parchment.
- Roast Meatballs: Place the meatballs on the top rack of the oven. Roast for 15 minutes, then optionally broil for the last 2 minutes to achieve a golden-brown crust. Ensure the meatballs are cooked through.
- Serve: To serve, spoon the roasted vegetable mixture into bowls and top with the herby meatballs. Garnish with additional chopped dill. Offer tzatziki and harissa on the side for optional dipping to enhance the flavors.
Notes
- You can substitute ground bison with ground beef or lamb based on preference or availability.
- Use gluten-free breadcrumbs if you want to make the recipe gluten-free.
- Adjust spices according to your taste preference, especially the cumin and coriander.
- For extra crispy meatballs, broil them for the last minute or two as suggested.
- Leftover roasted vegetables and meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Tzatziki and harissa are optional but add vibrant flavor contrasts to the dish.
Keywords: sheet pan meatballs, roasted vegetables, chickpeas, cauliflower, butternut squash, healthy dinner, one-pan meal, herby meatballs, easy weeknight dinner, Mediterranean flavors