Teton Waters Ranch Sheet Pan Meatballs with Roasted Vegetables
An easy weeknight dinner full of flavor and healthy ingredients.
Teton Waters Ranch Sheet Pan Meatballs with Roasted Vegetables
Servings: 4
Ingredients
- 12 Teton Waters Ranch Grass-Fed Beef Meatballs Italian Style or Homestyle
- 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 large red onion sliced into wedges
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- Optional: pinch of red pepper flakes
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- On the sheet pan, toss the butternut squash, bell peppers, and red onion with olive oil, salt, pepper, garlic powder, and oregano until evenly coated. Spread into a single layer.
- Roast vegetables for 15 minutes to give the squash a head start.
- Remove the pan from the oven, gently toss the vegetables, then nestle the meatballs evenly across the pan.
- Return to the oven and roast for an additional 15–20 minutes, until the vegetables are tender and caramelized and the meatballs are heated through.
- Top with fresh herbs and a sprinkle of Parmesan if desired. Serve directly from the pan or over rice, farro, or crusty bread.
Notes
Optional Variations
Drizzle with balsamic glaze before serving for a sweet-savory finish
Serve with a dollop of ricotta for a richer, plated dish
Drizzle with balsamic glaze before serving for a sweet-savory finish
Serve with a dollop of ricotta for a richer, plated dish
Tried this recipe?Mention @twrgrassfedbeef or tag #TetonWatersRanch!
