Description
This Sheet Pan Meatballs with Chickpeas, Cauliflower, and Butternut Squash recipe is a wholesome, flavorful meal that features tender, herby meatballs roasted alongside a colorful medley of roasted vegetables and chickpeas. Cooked entirely on sheet pans, this dish combines the earthiness of cumin and coriander-spiced veggies with bright, fresh herbs in the meatballs, making it an easy one-pan dinner perfect for weeknights. Serve with cooling tzatziki and spicy harissa for an irresistible Mediterranean-inspired flavor profile.
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 teaspoons 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: Preheat your oven to 425 degrees Fahrenheit. Line a half sheet pan with parchment paper and prepare a second, smaller sheet pan with parchment paper as well. Set them aside to use later.
- Prepare Veggies: In a large bowl, combine the cauliflower, broccoli, butternut squash, and chickpeas. Drizzle with olive oil and season with kosher salt, black pepper, garlic powder, onion powder, cumin, and ground coriander. Toss well to coat everything evenly. Spread this mixture onto the larger sheet pan and place it on the middle oven rack. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and have some browning.
- Mix Meatballs: While the vegetables roast, whisk together the egg, kosher salt, chopped dill, chopped parsley, lemon zest, cumin, and 2 tablespoons of water in a bowl. Add breadcrumbs and mix well, then incorporate the ground meat. Mix gently but thoroughly until well combined. Shape the mixture into 16 uniform meatballs (about 2 tablespoons each) and arrange them on the smaller sheet pan.
- Roast Meatballs: Place the smaller sheet pan with the meatballs on the oven’s top rack. Roast for 15 minutes, finishing by broiling for a couple of minutes if you want a nice browned crust. Check to ensure meatballs are cooked through.
- Serve: Divide the roasted vegetable mixture into bowls and top with the herby meatballs. Garnish with additional chopped dill. Serve alongside tzatziki and harissa, if desired, to add cooling and spicy flavors.
Notes
- You can swap ground bison for lean beef or lamb based on preference.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Broiling the meatballs at the end adds a lovely crust but watch carefully to avoid burning.
- Leftover meatballs and veggies reheat well and make great next-day lunches.
- For a vegan version, substitute meatballs with a plant-based alternative and omit egg and dairy-based tzatziki.
Keywords: sheet pan meatballs, roasted vegetables, chickpeas, cauliflower, butternut squash, Mediterranean dinner, healthy one-pan meal