Sheet Pan Meatballs and Potatoes with Zucchini Without Onion Without Garlic
Equipment
- 1 baking tray
- 1 parchment paper
- 1 small bowl
- 2 medium size bowls
- 1 cutting board
- 1 chef's knife
- 1 spoon
Ingredients
Meatball
- 1 lb. ground meat 450g
- 1 egg
- 2 tablespoons seltzer water or any other carbonated non flavored water
- 2 tablespoons breadcrumbs
- 1 teaspoon parsley flakes
- ¾ teaspoon ground rosemary
- salt to taste
- pepper to taste
Vegetable
- 2 lb potatoes 900g
- 14 oz zucchini 400g
Seasoning
- 1 tablespoon cooking oil
- ¾ teaspoon ground rosemary
- 1 teaspoon parsley flakes
- salt to taste
Instructions
Meatballs
- Put the ground meat in a bowl.
- Add egg, salt, paper, ground rosemary, and parsley flaxes. Mix it until combined.
- Add seltzer water or any other non flavored carbonated water. Mix it until combined.
- In the end, add breadcrumbs, and mix until combined.
Seasoning
- In a small bowl add: salt, ground rosemary, and parsley flakes. Mix it to combine.
Potato
- Wash, but do not peel the potato.
- Cut potato into ½ -inch slices.
- Place potato in the bowl.
Zucchini
- Wash and cut zucchini into ½-inch rounds.
- Place zucchini on the top of cut potatoes.
- Add the seasoning, and rub potato, and zucchini until they are covered with the mixture. Then drizzle oil and mix until they are covered evenly.
Assembling
- Preheat the oven to 355℉/180℃.
- Place the parchment paper on the baking tray.
- First, put potato and zucchini on the parchment paper.
- Form the meatball from the ground meat mixture, and put the meatballs on the potato.
- Bake it for about 35 minutes. Meatballs have to have a golden brown color, and potatoes pale brown color.