Sheet Pan Fajita Meatballs
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Savory Sheet Pan Fajita Meatballs are undeniably comforting yet healthy and easy to make. The amalgamation of ground beef, pork chorizo sausage, and an assortment of spices creates a symphony of flavors that dance on your taste buds. These savory meatballs, prepared on a sheet pan alongside a medley of perfectly roasted vegetables, offer a mouthwatering experience that’s hard to resist.
We enjoy fajita meatballs with green chile cheese rice, plain rice, or easy Mexican. rice and Vanilla Paloma mocktail or my famous holiday margarita.
Sheet Pan Fajita Meatballs
The meatballs are a perfect marriage of tender beef and zesty chorizo, yielding a succulent, juicy center that’s both hearty and satisfying. Adding minced onion, garlic, and a blend of spices like cumin and cilantro adds depth to each bite. The panko breadcrumbs act as a binder, ensuring a delightful texture that’s neither too dense nor too light.
The roasted vegetables—sliced onions, red bell peppers, and green bell peppers—are the perfect companions to the meatballs. Caramelized and slightly charred at the edges, they bring a subtle sweetness and a hint of smokiness to the ensemble. The blend of spices and a drizzle of olive oil elevate their flavors, creating a harmonious balance when paired with the robust meatballs.
Mexican Meatballs with Peppers and Onions Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- ground beef
- pork chorizo sausage
- panko breadcrumbs
- onion, minced
- minced garlic
- cumin
- cilantro
- egg
- sea salt
- Ground black pepper
- Worcestershire sauce
- yellow onion, sliced
- red bell pepper, sliced
- green bell pepper, sliced
- sea salt
- Ground black pepper
- ground cumin
- olive oil
How to store Meatball fajita leftovers
Store in the refrigerator in an airtight container for up to 5 days. Furthermore, you can freeze them. To freeze, first allow it to cool completely then freeze in an airtight container for one month.
Sheet Pan Fajita Meatballs FAQ
Absolutely! Experimentation is key in the kitchen. You can swap out the ground beef and pork chorizo for ground turkey, chicken, or even plant-based alternatives for a different taste profile.
Certainly! If you’re looking to make these meatballs gluten-free, you can use almond flour or gluten-free breadcrumbs as substitutes for the panko breadcrumbs.
Absolutely. Feel free to customize the vegetable mix according to your preferences. Add carrots, zucchini, or any other veggies you love for an extra burst of color and flavor.
Yes, you can! Prepare the meatball mixture in advance and store it in the refrigerator for up to a day before baking. This makes it a convenient option for meal prepping or planning ahead for gatherings.
These meatballs are versatile! Serve them with a side of fluffy mashed potatoes, over a bed of steamed rice, or even as a filling for tortillas, sandwiches, or wraps.
In conclusion, this sheet pan meal offers a delectable combination of flavors and textures that’s both hearty and comforting. It’s a crowd-pleaser that invites you to savor every bite, making it a perfect addition to your repertoire of go-to recipes.
Don’t go before you try these recipes!
- PASTA MEATBALL SOUP RECIPE
- Best BBQ Meatballs Recipe
- MONGOLIAN MEATBALLS RAMEN RECIPE
- Slow Cooker Bourbon Whiskey Meatballs
- Nashville Hot Chicken Meatball Sandwich
Sheet Pan Fajita Meatballs
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Save To Your Recipe BoxIngredients
For the meatballs
- 1 and ½ pound ground beef 23.98 oz | 680 g
- 1 and ½ pound pork chorizo sausage 23.98 oz | 680 g
- 1 cup panko breadcrumbs 2.11 oz| 60 g
- 1 small onion minced
- 2 tablespoons garlic minced
- 1 teaspoon cumin
- ½ teaspoon cilantro
- 1 large egg
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
Vegetables
- 2 medium yellow onions sliced
- 1 medium (5.07 oz | 144 g) red bell pepper sliced
- 1 medium (5.07 oz | 144 g) green bell pepper sliced
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 teaspoon olive oil
- Garnish with chopped cilantro if desired
Instructions
- Heat the oven to 375°F. Grease a baking tray with cooking spray.
- In a large bowl, combine meatball ingredients. With the help of a cookie scoop, scoop beef mixture and form balls with your palm.1 and ½ pound ground beef, 1 and ½ pound pork chorizo sausage, 1 cup panko breadcrumbs, 1 small onion, 2 tablespoons garlic, 1 teaspoon cumin, ½ teaspoon cilantro, 1 large egg, ½ teaspoon sea salt, ½ teaspoon ground black pepper, 1 tablespoon Worcestershire sauce
- Arrange on ¾ of the baking tray. Leave a bit of space between meatballs and also leave space for the peppers and onion.
- In another large bowl, combine vegetables ingredients.2 medium yellow onions, 1 medium (5.07 oz | 144 g) red bell pepper, 1 medium (5.07 oz | 144 g) green bell pepper, ½ teaspoon sea salt, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, 1 teaspoon olive oil
- Arrange them next to the meatballs.
- Cook for another 25 minutes until meatballs are golden and cooked through and vegetables are tender.
- Remove, garnish with cilantro and serve immediately.Garnish with chopped cilantro if desired
