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Sheet Pan Meatballs with Vegetables

Prep Time: 15 Minutes   
Cook Time: 30 Minutes  
Serves 4


1 pound Thomas Farms Grass Fed Ground Lamb
1 large zucchini, sliced ½-inch thick (about 2 cups)
1 large onion, cut in half and sliced (about 1 cup)
2 cups grape tomatoes
2 cloves garlic, chopped
1 tablespoon olive oil
1 egg
½ cup plain or seasoned dry breadcrumbs
¼ cup water
¼ cup grated Parmesan cheese
¼ cup chopped parsley


1. Heat the oven to 425° While the oven is heating, place the zucchini, onion , tomatoes on one half of a rimmed baking sheet and season with salt and pepper.  Add the garlic and oil and toss to coat.

2. Roast the vegetables for 10 minutes.

3. While the vegetables are roasting, place the lamb, egg, breadcrumbs, water, cheese and parsley in a large bowl. Season with salt and pepper and mix just until combined (do not overmix). Shape the lamb mixture into 12 (2-inch) meatballs.

4. Remove the baking sheet from the oven and stir the vegetables. Add the meatballs to the other half of the baking sheet.  Roast for 20 minutes or until the internal temperature of the meatballs reaches 160° and the vegetables are tender.  Serve the meatballs with sauce for dipping, if desired.

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