Sheet Pan Meatballs & Gnocchi
Posted: | Categories: Recipes | Tags:Easy dinner
Sheet Pan Meatballs & Gnocchi
Rated 5.0 stars by 1 users
This is not a three-ingredient meal, but it is easy. Throwing everything on a sheet pan makes the gnocchi and meatballs crisp up perfectly, with tomatoes adding extra flavor as the juices fill the pan. I made a quick pesto vinaigrette to serve it with while everything was baking—well worth it if you have the time. Serve on a lightly dressed bed of arugula for a weeknight meal that makes you feel taken care of.
Ingredients
For the meatballs
-
1 lb. ground beef
-
1 egg
-
¼ cup bone broth
-
1 teaspoon dried oregano
-
1 teaspoon sweet paprika
-
1 teaspoon salt
-
Black pepper
-
2 garlic cloves, grated
-
Juice of 1 lemon cheek
-
¼ teaspoon baking soda
-
¼ cup breadcrumbs
For the sheet pan
-
9 small tomatoes (like Campari), cut into quarters
-
1 garlic clove, grated
-
3 tablespoons olive oil
-
½ teaspoon salt
-
¼ teaspoon dried oregano
-
10 oz. fresh gnocchi
For the pesto vinaigrette
-
¼ cup basil (.75 oz)
-
Juice of 1 lemon
-
Splash of white vinegar
-
¼ cup olive oil
-
2 tablespoons pumpkin seeds
-
½” chunk Parmesan cheese, grated
-
Black pepper
-
½ teaspoon salt
-
1 garlic clove
To serve
-
3 cups arugula
-
Juice of ½ lemon
-
2 tablespoons olive oil
-
½ teaspoon dried oregano
-
½ teaspoon salt
-
Black pepper
-
Freshly grated parmesan
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Make the meatballs. Add the ground beef, egg, bone broth, oregano, paprika, salt, a few turns of black pepper, garlic, lemon juice, baking soda, and breadcrumbs to a large bowl and combine with your hands. Once everything is well incorporated, let sit at room temperature for 10 minutes.
- While the meatball mixture rests, prep the rest of the sheetpan.
- In another bowl, add the cut tomatoes, garlic, olive oil, salt, oregano, and gnocchi. Mix to get everything coated in oil and transfer to the sheet pan.
Roll the meatball mixture into balls (about 2 tablespoons worth—but go as small as you have the patience for. They can be bigger if you need!). Add the meatballs to the sheet pan with the tomatoes and gnocchi, spreading them out slightly so all the flavors combine.
- Bake for 30 minutes, until the gnocchi and meatballs are crispy.
- While the sheet pan’s in the oven, make the pesto. In a food processor or blender, pulse the basil, lemon juice, vinegar, olive oil, pumpkin seeds, parmesan, a few turns of black pepper, salt, and garlic until mostly smooth (it’s ok to still see green flecks).
- Finally, dress the arugula. In a large bowl, add the arugula, lemon juice, olive oil, oregano, salt, and pepper, and gently mix to coat. Top with freshly grated parm.
- To serve, plate the arugula, then top with the sheet pan meatballs and gnocchi. Drizzle with pesto vinaigrette and enjoy.
What You'll Need
