Sheet Pan Fajita Meatballs with Bell Peppers and Onions
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.
Ingredients
- 1 ½ pound ground beef
- 1 ½ pound pork chorizo sausage
- 1 cup panko bread crumbs
- 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
Instructions
- 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
Use a cookie scoop for evenly sized meatballs that cook at the same rate
Don't overcrowd the pan - leave space between meatballs for proper browning
Slice vegetables uniformly so they cook evenly with the meatballs
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Meatballs can be formed and refrigerated up to 1 day before baking
Serve with warm tortillas, rice, or over salad greens
Common Mistakes
Don't skip greasing the pan to prevent sticking
Avoid overmixing meatball mixture to keep them tender
Substitutions
Gluten-Free Swaps
General Alternatives
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.