This recipe came together on one of those busy weeknights when I needed dinner on the table, didn’t want a sink full of dishes, and was determined to use up what was already in my fridge. I had a cauliflower, a couple of sweet potatoes, half an onion, and a bunch of herbs that were getting close to the end of their life. Instead of overthinking it, I threw everything onto a sheet pan, mixed up some simple herby meatballs, and let the oven do the rest. The result was such a hit that it’s now one of my favorite back-pocket dinners. I love that it’s flexible enough to work with whatever vegetables or herbs you have on hand, which means less food waste and fewer last-minute trips to the grocery store.
Sheet Pan Meatballs and Roasted Vegetables with Tahini & Zhug
This Sheet Pan Meatballs and Roasted Vegetables recipe is the perfect clean-out-the-fridge dinner. Juicy herby beef meatballs roast alongside caramelized cauliflower, sweet potatoes, onion, and garlic for an easy one-pan meal. Finished with creamy tahini and spicy zhug, it's packed with flavor and endlessly adaptable, swap in whatever vegetables or herbs you have on hand and make it your own.
Ingredients
For the Vegetables
- 1 small head of cauliflower cut into florets
- 2 medium sweet potatoes peeled and halved, then cut into 1 inch slices
- ½ red onion cut into ½-in slices
- 4 garlic gloves smashed
- 2 tbsp olive oil
- kosher salt
- freshly ground black pepper
For the Meatballs
- 1½ lb ground beef 80/20 if you can
- ¼ cup parsley chopped fine
- ¼ cup fresh mint chopped fine
- ¼ cup tarragon chopped fine
- 1 garlic clove grated on a microplane
- ¼ cup panko bread crumbs
- 1 tsp kosher salt
- freshly ground black pepper
Tahini Sauce for serving
- ¼ cup tahini paste
- 2 tbsp lemon juice
- 1 garlic clove grated on a microplane
- 3 tbsp ice water plus more as needed
- zhug for serving
Instructions
- Place a clean sheet tray inside the oven and preheat the oven to 450°
- Add the cauliflower, sweet potatoes, onion, and smashed garlic cloves to a bowl. Drizzle with olive oil and season generously with salt and pepper. Toss to coat.
- When the oven has come up to temperature, carefully remove the hot tray and place the vegetables in an even layer. Roast for 20-25 minutes, or until the vegetables begin to soften and lightly char around the edges.
- Meanwhile, make the meatballs. In a large bowl, combine the ground beef, parsley, mint, tarragon, minced garlic, panko breadcrumbs, salt, and pepper. Mix until just combined and form into 1½-in meatballs (about 12-15)
- Make tahini sauce by combining tahini paste, lemon juice, garlic and a pinch of salt in a bowl with a whisk. Once the mixture has hardened into a lumpy mess, add ice water and mix slowly until incorporated. The tahini should have a pourable consistency.
- Remove the sheet pan from the oven and nestle the meatballs among the vegetables. Return the pan to the oven and roast for 12-15 more minutes, or until the meatballs are cooked through and the vegetables are caramelized and tender.
- Transfer to a serving platter or serve directly from the pan. Drizzle with tahini and spoon over zhug.
If you plan to double or trip the recipe, make sure to use an additional sheet pan. The space around the vegetables allows it to sear and not steam, and that is where the flavor lies.
Swap in any vegetables you need to use up, such as broccoli, carrots, Brussels sprouts, squash, or bell peppers.
Fresh dill, cilantro, or oregano work well in place of the tarragon, mint, or parsley.
Ground lamb or turkey can be substituted for the beef.