Basil Cheddar Quinoa Meatballs Sheet Pan Meal with Potatoes and Peppers
Serves: 4 servings
  • ½ pound ground beef
  • 1 cup cooked quinoa, cooled (cook according to package directions)
  • 1 cup (4 ounces) finely grated cheddar cheese
  • 1 small onion, finely chopped
  • 1 egg
  • ½ cup (1/4 ounce) loosely packed basil leaves, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 bell peppers of varying colors, seeded, ribs removed, and cut into ½ inch strips
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 24 baby potatoes no larger than 1½ ounces each, halved
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat the oven to 400 degrees.
  2. Thoroughly combine the meatball ingredients and set aside.
  3. Place the pepper strips on a half sheet pan (12 x 17), toss with the olive oil, salt, and pepper, and push them to one end of the pan, leaving a little more than half of the pan empty.
  4. For the potatoes, brush the empty part of the pan with 2 teaspoons of olive oil and sprinkle with half the salt and pepper. Place the potatoes on the pan, cut side down, in even rows. Brush the tops with the remaining teaspoon of olive oil, and sprinkle with remaining salt and pepper.
  5. Shape the beef mixture into 12 meatballs using a 1½ ounce ice cream scoop and place them, evenly spaced, on top of the potatoes. (Use the potatoes as a rack by nestling the meatballs in the open spaces created by the potatoes.)
  6. Bake on the bottom rack of the oven for 20-30 minutes until the potatoes are tender and can be easily pierced with a toothpick (see notes).
  7. Serve with Roasted Garlic Ketchup.
Total cooking time will depend on how big your potatoes are. If they are 1 ounce or less, cooking time will be closer to 20 minutes. Do not use baby potatoes larger than 1½ ounces each or they will not be fully cooked in 20-30 minutes.
Recipe by Queen of My Kitchen at