Sheet Pan Baked Gnocchi and Meatballs
Sheet Pan Baked Gnocchi is having a moment -- and this Mediterranean version with feta-stuffed meatballs is the reason why. We are talking pillowy gnocchi, juicy beef meatballs with feta worked right into the mix, burst cherry tomatoes, and zucchini all roasted together in a lemony garlic oregano sauce. No boiling, no separate pans, no juggling. Just one sheet pan and 35 minutes in the oven.
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Servings: 5
Calories: 483kcal
Ingredients
Meatballs
- 1 lb ground beef 94/6
- ½ yellow onion grated
- 1 egg
- ½ cup panko breadcrumbs
- ⅓ cup feta cheese crumbled
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
Sheet pan
- 16 oz shelf stable gnocchi
- 1.5 cups cherry tomatoes whole
- 1 medium zucchini chopped
Sauce
- ¼ cup extra virgin olive oil
- ⅓ cup lemon juice
- 3 garlic cloves crushed
- 1 teaspoon dried oregano
- 2 teaspoon chicken bouillon
- Red pepper flakes to taste
Topping
- ⅓ cup feta cheese crumbled
- Fresh parsley chopped
Instructions
Make the meatballs
- Grate the onion directly into a large mixing bowl using a box grater. You want the pulp and all of the juice -- that moisture is what keeps the meatballs tender. Add the ground beef, egg, panko, crumbled feta, garlic powder, salt, and dried oregano. Mix with your hands until just combined. Do not overmix or the meatballs will be dense and tough.1 lb ground beef 94/6, ½ yellow onion, 1 egg, ½ cup panko breadcrumbs, ½ teaspoon salt, ½ teaspoon dried oregano, 3 garlic cloves, ⅓ cup feta cheese, 1 teaspoon garlic powder
- Wet your hands slightly to prevent sticking. Roll the mixture into 1.5 inch meatballs, pressing firmly so they are compact and will hold their shape on the pan. You should get roughly 16 to 18 meatballs. Set aside.
Make the sauce
- In a small bowl or jar, whisk together the olive oil, lemon juice, crushed garlic, dried oregano, chicken bouillon, and red pepper flakes. Whisk until the bouillon is fully dissolved and the sauce is combined. Taste it -- it should be bright, garlicky, and well seasoned. This sauce is doing a lot of work so make sure it tastes good before it goes on the pan.¼ cup extra virgin olive oil, ⅓ cup lemon juice, 3 garlic cloves, 1 teaspoon dried oregano, Red pepper flakes to taste, 2 teaspoon chicken bouillon
Build the sheet pan
- Preheat your oven to 425F. On a large rimmed sheet pan, arrange the meatballs, gnocchi, whole cherry tomatoes, and chopped zucchini in as even a layer as possible. Try not to pile things on top of each other -- everything needs contact with the pan and the sauce to cook properly.1.5 cups cherry tomatoes, 1 medium zucchini, 16 oz shelf stable gnocchi
- Pour the sauce evenly over everything on the pan. Using your hands or a large spoon, toss gently to coat. Make sure the gnocchi in particular is well coated in the sauce as that is what it will absorb as it cooks. Spread everything back out into an even layer after tossing.
Bake
- Bake at 425F for 35 minutes.
Finish and serve
- The gnocchi should be cooked through, the tomatoes should be bursting, and the sauce should have reduced slightly into the pan. Crumble the remaining feta evenly over the top and top generously with fresh chopped parsley. Taste the pan juices and add a pinch of salt or a squeeze of lemon if needed. Serve immediately straight from the pan.⅓ cup feta cheese, Fresh parsley
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Notes
Nutrition facts are only estimates.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb more of the sauce as it sits and will be slightly softer when reheated. Reheat in the oven at 350F for 10 minutes or in a skillet over medium heat with a splash of water or broth to loosen things up. Avoid the microwave if you can as it makes the gnocchi rubbery. Not recommended for freezing as the gnocchi loses its texture once frozen and thawed.
Nutrition
Calories: 483kcal | Carbohydrates: 44g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 902mg | Potassium: 597mg | Fiber: 3g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 25mg | Calcium: 160mg | Iron: 7mg
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