There’s something magical about a meal that comes together on a single sheet pan—minimal cleanup, maximum flavor, and that irresistible caramelized goodness only a hot oven can deliver. This recipe for meatballs with onions and artichokes is one of those dishes that feels like a warm hug, with juicy, tender meatballs nestled among sweet roasted onions and tangy artichokes. It’s the kind of meal that’ll have everyone hovering around the kitchen, stealing bites before it even hits the table.
Essential Ingredients & Tools
Ingredients:
- 1/2 lb ground beef & 1/2 lb ground pork – The combo keeps things juicy and flavorful. (Substitute: All beef or turkey for a lighter option.)
- 1/2 cup panko breadcrumbs & 1/4 cup whole milk – This little soak (called a panade) is the secret to tender meatballs. (Substitute: Gluten-free breadcrumbs or ground oats.)
- 2 cloves garlic, minced – For that essential savory depth.
- 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/4 tsp red pepper flakes – Because every great meatball needs a little herbaceous kick.
- 1 large onion, cut into 1-inch wedges & 1 (12-oz) jar marinated artichokes, drained and patted dry – Sweet and briny, the perfect veggie duo.
- 3 tbsp olive oil, divided, 1 tsp salt, 1/2 tsp black pepper – The essentials for roasting perfection.
Tools:
- Rimmed baking sheet – A must for even roasting. (Substitute: A large roasting pan if needed.)
- Parchment paper or foil – For effortless cleanup.
- Instant-read thermometer – Because guessing with meat is never a good idea.
How to Make Sheet-Pan Meatballs with Onions & Artichokes
- Preheat & Prep
Crank that oven to 425°F (220°C)—this isn’t the time for timid heat. We want crispy edges and deep caramelization. While it heats up, pat those artichokes dry like you’re prepping them for a photoshoot. Moisture is the enemy of browning, and we’re not here for soggy veggies. - Soak the Breadcrumbs
Mix your 1/2 cup panko breadcrumbs with 1/4 cup whole milk and let it sit for 5–10 minutes. This step is like giving your meatballs a little insurance policy against dryness. The breadcrumbs absorb the milk, creating a soft, custardy texture that keeps every bite tender. - Mix the Meatball Base
In a big bowl, combine the 1/2 lb ground beef, 1/2 lb ground pork, soaked breadcrumbs, 2 cloves minced garlic, 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Now, here’s where things get important: be gentle. Use your hands to fold everything together like you’re tucking a baby into bed—no roughhousing. Overmixing leads to tough, dense meatballs, and nobody wants that. - Shape with Care
Lightly oil your hands (trust me, it helps) and roll the mixture into 1.5-inch balls. Think of shaping them like you’re holding a delicate little cloud—don’t pack them too tight. A loose hand means a tender bite. - Toss the Veggies
On your lined sheet pan, toss the 1 large onion, cut into 1-inch wedges and 1 (12-oz) jar marinated artichokes, drained and patted dry with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread them out in a single layer—crowding is the fast track to steamed, sad veggies. We want golden, crispy edges, not a soggy pile. - Roast to Perfection
Nestle the meatballs among the veggies, drizzle with the remaining 1 tbsp olive oil, and slide the pan into the oven. After 15 minutes, flip the meatballs and give the veggies a stir. This ensures everything gets evenly browned and delicious. - Rest & Serve
Once the meatballs hit 160°F (71°C), pull them out and let them rest for 5 minutes. This little break lets the juices settle back in, so every bite stays succulent. Finish with a sprinkle of fresh parsley and serve immediately.
Pro Technique
- The Gentle Fold Method – Treat your meat mixture like a fragile masterpiece. Lift and fold, don’t squeeze. Overworking = tough meatballs.
- Dry Veggies = Crispy Veggies – Seriously, pat those artichokes dry. It’s the difference between limp and golden.
- Don’t Crowd the Pan – Give everything room to breathe. If you pack it in, you’ll steam instead of roast.
Ingredient Variations and Their Impact
This recipe is endlessly adaptable. Swap the pork for lamb and add mint for a Middle Eastern twist, or go lighter with turkey and sage. Gluten-free? Use ground oats instead of panko. The world (or at least your sheet pan) is your oyster.
Perfect Pairings
Complementary Dishes
- Creamy Polenta: The silky texture catches meatball juices, while the mild corn flavor lets the herbs shine. Top with extra parsley for color.
- Garlicky Green Beans: Blanched-then-sautéed beans add crunch and freshness, cutting through the dish’s richness.
Drinks
- Chianti Classico: This medium-bodied Italian red wine has enough acidity to balance the meatballs’ fat and complement the artichokes’ tang.
- Sparkling Lemonade: For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites.
Something Sweet
- Olive Oil Cake: Its subtle fruitiness and moist crumb echo the Mediterranean flavors without overpowering.
- Vanilla Gelato: A cool, creamy contrast to the savory roast—add a drizzle of balsamic reduction for sophistication.
Storage & Freshness Guide
Store any extras in an airtight container for 3–4 days, or freeze uncooked meatballs for future meals. Reheat in the oven to keep that texture perfect—microwaving is a one-way ticket to rubbery artichoke town.
This dish is proof that simple ingredients, a hot oven, and a little patience can create something truly special. Happy cooking, friends—now go enjoy those golden, juicy meatballs!
Sheet-Pan Meatballs with Onions & Artichokes: A One-Pan Wonder
Recipe Controls
Try my easy Sheet-Pan Meatballs with Onions & Artichokes for a flavorful, one-pan meal. Juicy meatballs, roasted veggies, and zero fuss. Get the recipe now!
Ingredients
For the Meatballs
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1/2 lb ground beef
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1/2 lb ground pork
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1/2 cup panko breadcrumbs
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1/4 cup whole milk
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2 cloves garlic (minced)
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2 tbsp chopped fresh parsley
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1 tsp dried oregano
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1/4 tsp red pepper flakes
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1 tsp salt
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1/2 tsp black pepper
For the Veggies
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1 large onion (cut into 1-inch wedges)
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1 jar marinated artichokes (12-oz, drained and patted dry)
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3 tbsp olive oil (divided)
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1 tsp salt
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1/2 tsp black pepper
Instructions
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Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.01
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In a small bowl, combine 1/2 cup panko breadcrumbs and 1/4 cup whole milk. Let sit for 5–10 minutes.02
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In a large bowl, gently mix 1/2 lb ground beef, 1/2 lb ground pork, soaked breadcrumbs, 2 cloves minced garlic, 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.03
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Lightly oil hands and shape mixture into 1.5-inch balls.04
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On the prepared sheet pan, toss 1 large onion, cut into 1-inch wedges and 1 (12-oz) jar marinated artichokes, drained and patted dry with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer.05
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Nestle meatballs among veggies, drizzle with remaining 1 tbsp olive oil, and roast for 15 minutes.06
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Flip meatballs and stir veggies. Roast for another 10–15 minutes, or until meatballs reach 160°F (71°C).07
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Let rest for 5 minutes before serving.08
