This sheet pan meatballs potatoes and green beans recipe is an easy, delicious, hearty meal combining lean meatballs with tender potatoes and perfectly cooked green beans, all of which are seasoned to perfection with a bold blend of spices. It’s a filling meal that everyone in the family will love.
Once you discover sheet pan meals, an entirely new world of easy, delicious flavors opens up to you. These meals cook the main course and sides all at once, so you don’t have to manage your time or wrestle with multiple dishes and cooking methods, making it so much easier to get a delicious dinner on the table. As a mom who raised some wonderful but, ah, let’s say… energetic children who are now full-time bloggers, I appreciate easy meals, so I made and still make all kinds of sheet pan meals, like sheet pan chicken and potatoes, sheet pan chicken fajitas, and sheet pan sausage green beans and shrimp.
Now, I’ve added another delicious meal to my sheet pan rotation with this sheet pan meatballs potatoes and green beans recipe. It combines tender, juicy meatloaf flavored meatballs with perfectly cooked potatoes and green beans, and it’s all seasoned with bold spices that add tons of flavor and a kick of heat. It’s easily adjustable to make it kid-friendly, and it’s freezer-friendly for meal prep, as well!
Why You’ll Love This Recipe
- Basic Ingredients: Everything you need to make this recipe is at your local grocery store or in your kitchen.
- Easy: All you have to do is mix and roll the meatballs, then put everything on a baking sheet. That’s it!
- Customizable: You can easily adjust the seasonings, vegetables, and meatball ingredients to make this recipe your own. Although I hope you’ll try the original first!
- Great for Meal Prep: This is a freezer-friendly recipe, so you can make extra for meals later on.
Ingredients
Meatballs
- Ground Beef and Turkey: A blend of ground beef and turkey ensure the meatballs are tender and juicy without making everything greasy.
- Cheez-Its: Crushed Cheez-Its take the place of breadcrumbs, adding cheesy flavor while binding the meatballs together.
- Sauce: A blend of BBQ sauce, Worcestershire sauce, and ketchup adds sweet and savory flavor and plenty of moisture to keep the meatballs tender and juicy.
- Seasoning: A blend of Cajun seasoning, granulated garlic, onion powder, and smoked paprika gives the meatballs a deep, smoky aromatic note.
Green Beans and Potatoes
- Baby Gold Potatoes: Baby golds have a buttery flavor and hold their shape while still having a soft texture.
- Green Beans: Fresh green beans are cut in half so they cook up tender but firm.
- Seasonings: Cajun seasoning, garlic powder, paprika, and red pepper flakes add a smoky, aromatic flavor profile with a nice kick of heat.
- Olive Oil: Olive oil ensures the spices stick to the food and help the vegetables get good color.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Meatballs: You can use lean ground beef if you prefer.
- Mild: Cut the Cajun seasoning by half and leave out the red pepper flakes for a mild version.
- Extra Spicy: Add diced jalapenos to the meatballs for even more heat.
- BBQ Sauce: Use your favorite variety of BBQ sauce for this recipe. They all add a slightly different flavor profile to the meatballs.
- Cheesy: Add some parmesan to the meatballs and sprinkle everything with it, as well before baking.
- Vegetables: You can use other vegetables like carrots, broccoli, cauliflower, or any of your other favorites. Just be sure they’re cut into sizes that will cook at about the same rate.
Instructions
- Mix all the meatball ingredients in a large bowl. Then, roll them into 2-inch balls and randomly place them on two baking sheets lined with foil.
- Toss the green beans, potatoes, oil, and seasonings in a large bowl until evenly coated.
- Place the vegetables on the baking sheets in an even layer and bake at 375 degrees until the meatballs are cooked and the potatoes are tender.
Hint
Fatty ground meat is not recommended for this recipe. The meatballs will release too much fat and make everything greasy.
Storage
Refrigerate leftovers for up to 4 days in an airtight container. For longer storage, freeze for up to 3 months in an airtight, freezer-safe container or a heavy-duty freezer bag with as much air removed as possible.
To reheat the meatballs and veggies, defrost them overnight in the fridge if frozen. Then, microwave individual portions at 1-minute intervals until heated through.
Pairing Suggestions
These sheet pan meatballs potatoes and green beans are a full meal, so I like to keep things simple. I usually serve this with some garlic cheese toast or garlic knots.
Because this dish has some powerful seasonings and tons of beefy flavor, I like to serve rich, creamy desserts like my cherry cream cheese dessert, chocolate cream pie, or raspberry swirled lemon cheesecake bars that can hold their own with the bold flavors of the main course.
Tips
- I find it easiest to mix the meatball mixture by hand.
- Don’t overwork the meat mixture. Doing so will cause the proteins to contract as the meatballs bake, squeezing out the moisture and making them dry.
- If you can’t find baby Golds, just use Yukon Golds and cut them into cubes.
Frequently Asked Questions
I don’t recommend it. While the meatballs themselves would be delicious made with fattier ground meat, the veggies would be swimming in grease.
Yukon Gold and red potatoes are best for roasting. They both hold their shape well and have a nice flavor. Russets are not recommended. They get too soft.
Modern smoke detectors are very sensitive, and that can often mean false alarms while you roast your vegetables. If possible, move your smoke detector out of the kitchen while roasting your vegetables to keep it from constantly going off. Don’t forget to put it back, though! You can also roast the vegetables on the grill.
Try These Sheet Pan Meatballs Potatoes and Green Beans
These sheet pan meatballs potatoes and green beans are so easy to make and packed with flavor. They’re the perfect weeknight dinner or dish for your next party. With all that flavor, a simple process and a cooking time of about 45 minutes from start to finish, there’s no reason not to try AND love these!
More Delicious Sheet Pan Meals You’ll Enjoy
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Sheet Pan Meatballs Potatoes and Green Beans
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground turkey
- 2 large eggs
- 1 cup crushed Cheez-its
- 3 tablespoons barbecue sauce
- 3 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Green Beans and Potatoes
- 4 cups fresh green beans, ends cut and cut in half
- 1.5 pounds baby gold potatoes, cut in half or quartered if they are too big
- 1 teaspoon Slap Ya Mama
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees and line two baking sheets with aluminum foil. Set aside.
- In a large bowl, mix all the meatball ingredients together.
- Roll into 2-inch balls and randomly place on both baking sheets.
- In another bowl, add green beans, potatoes, seasonings, and olive oil. Toss to combine.
- Place on baking sheets with the meatballs. Spread out in an even layer.
- Bake for 30-35 minutes until meatballs are cooked through and potatoes are tender.
Notes
- I find it easiest to mix the meatball mixture by hand.
- Don’t overwork the meat mixture. Doing so will cause the proteins to contract as the meatballs bake, squeezing out the moisture and making them dry.
- If you can’t find baby Golds, just use Yukon Golds and cut them into cubes.
Nutrition
J’aime vos recette merci beaucoup
Thank you very much, Marie. :)