Cooking with Aubrey

Sheet Pan Meatballs

It never occurred to me make meatballs for dinner. Reading this recipe in the latest edition of Cooking Light , I was motivated to try it out because it made a large batch that you cook once and eat three times. I tried all three recipes; Swedish Meatballs, Banh Mi Bowls, Greek Stuffed Pitas. My favorite was the pitas. You can find that recipe in the source link below. I’ve shared the basic meatball recipe below. Serving these meatballs with spaghetti sauce and your favorite pasta would be weeknight meal.

Sheet Pan Meatballs


  • Olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes
  • Sea salt
  • Black pepper
  • ¼ cup whole wheat bread, crusts removed
  • 1 lb ground beef
  • 1 lb ground pork


  1. Heat oil in a large skillet over medium heat. Add onion, garlic, 1 tsp salt, 1 tsp black pepper, fennel, red pepper flakes and cook for about 10 minutes, until the onion is very tender. Remove from heat and allow to cool.
  2. Tear bread into small pieces. Place onion mixture, bread pieces, beef and pork in a large bowl. Mix gently with your hands to combine. Shape mixture into 42 meatballs, about 1 ½ Tbsp each. Arrange the meatballs on foil lined baking sheets coated lightly with olive oil.
  3. Preheat the broiler. Broil meatballs for 7 minutes or until browned and done. Serve warm in your preferred manner.

Source: Cooking Light

Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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