Sheet Pan Fajita Meatballs with Bell Peppers and Onions

Name: Sheet Pan Fajita Meatballs with Bell Peppers and Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound ground beef; 1.5 pound pork chorizo sausage; 1 cup panko bread crumbs; 1 small white onion, minced; 2 tablespoons garlic clove, minced; 1 teaspoon ground cumin; 0.5 teaspoon fresh cilantro; 1 large eggs; 0.5 teaspoon sea salt; 0.5 teaspoon black pepper; 1 tablespoon Worcestershire sauce; 2 medium yellow onions, sliced; 1 medium red bell pepper, sliced; 1 medium green bell pepper, sliced; 0.5 teaspoon ground cumin; 1 teaspoon olive oil; fresh cilantro, for garnish

A complete one-pan dinner that combines seasoned beef and chorizo meatballs with colorful bell peppers and onions. The cumin and cilantro give these meatballs a fajita-inspired flavor profile, while the sheet pan method ensures everything cooks together for easy cleanup. Perfect for busy weeknight dinners or meal prep, this dish delivers all the bold flavors of fajitas in meatball form. The combination of ground beef and chorizo adds richness and spice, while the roasted vegetables provide sweetness and texture.

Prep: 15 min
Cook: 25 min
Yield: 4 servings
Level: medium
Cuisine: American

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Dairy-Free Nut-Free

Ingredients

4 servings

1 ½ pound ground beef
ground turkey1:1healthier
Use 85/15 for best texture
Full guide →
1 ½ pound pork chorizo sausage
Italian sausage1:1milder
Reduce cumin slightly
Full guide →
1 cup panko bread crumbs
regular breadcrumbs1:1basicgluten-free
Texture will be denser
Full guide →
1 small white onion, minced
2 tablespoons garlic clove, minced
1 teaspoon ground cumin
½ teaspoon fresh cilantro
1 large eggs
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
2 medium yellow onions, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
½ teaspoon ground cumin
1 teaspoon olive oil
fresh cilantro, for garnish

Method

8 steps

1
Heat the oven to 375°F and grease a baking tray with cooking spray
2
Combine all meatball ingredients in a large bowl
3
Use a cookie scoop to portion beef mixture and form balls with your palm
4
Arrange meatballs on 3/4 of the baking tray, leaving space between them and room for vegetables
5
Combine all vegetable ingredients in another large bowl
6
Arrange seasoned vegetables next to the meatballs on the tray
7
Cook for 25 minutes until meatballs are golden and cooked through and vegetables are tender
8
Remove from oven, garnish with fresh cilantro and serve immediately

Tips

Tip 1

Use a cookie scoop for evenly sized meatballs that cook at the same rate

Tip 2

Don't overcrowd the pan - leave space between meatballs for proper browning

Tip 3

Slice vegetables uniformly so they cook evenly with the meatballs

Good to Know

Storage

Refrigerate leftovers for up to 3 days in covered container

Make Ahead

Meatballs can be formed and refrigerated up to 1 day before baking

Serve With

Serve with warm tortillas, rice, or over salad greens

See pairing guide →

Common Mistakes

Watch

Don't skip greasing the pan to prevent sticking

Watch

Avoid overmixing meatball mixture to keep them tender

Substitutions

Gluten-Free Swaps

panko→

regular breadcrumbs1:1basicgluten-free

Texture will be denser

Full guide →

General Alternatives

chorizo→

Italian sausage1:1milder

Reduce cumin slightly

Full guide →

ground beef→

ground turkey1:1healthier

Use 85/15 for best texture

Full guide →

Find more substitutions →

FAQ

Can I freeze these meatballs?

Yes, cooked meatballs freeze well for up to 3 months. Thaw overnight in refrigerator before reheating.

What if I don't have chorizo?

Use Italian sausage or add extra cumin and chili powder to ground beef for similar flavor.

Can I make smaller meatballs?

Yes, reduce cooking time to 18-20 minutes for smaller meatballs and check doneness with thermometer.