Sheet Pan Meatballs and Potatoes with Zucchini Without Onion Without Garlic
Ingredients
- 1 lb. ground beef 450g
- 1 medium egg
- 2 tablespoons seltzer water or plain unflavored sparkling water
- 8 tablespoons plain breadcrumbs
- 1 teaspoon parsley flakes for meatballs
- ½ teaspoon ground rosemary for meatballs
- 2 lb potatoes 900g
- 2 medium sized zucchini
- ¾ teaspoon ground rosemary for vegetables
- 1 teaspoon parsley flakes for vegetables
- 1 tablespoon cooking oil for vegetables
- salt & pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the ground meat, egg, ground rosemary, parsley flakes, salt, pepper, seltzer water, and breadcrumbs. Mix until well combined, then shape into meatballs slightly smaller than a tennis ball.
- Wash and peel the potatoes, then cut them into slices or cubes. Place them in a large mixing bowl.
- Wash and cut the zucchini into slices or cubes, then add them to the bowl with the potatoes. Season with salt and ground rosemary, drizzle with cooking oil, and toss to coat evenly.
- Line a baking sheet with parchment paper. Spread the potatoes and zucchini in a single layer and bake for 10 minutes.
- After 10 minutes, add the meatballs to the pan. Continue baking for 25 to 30 minutes, or until the meatballs are fully cooked (165°F / 75°C inside) and the potatoes are crispy on the outside and tender on the inside.
Notes
- LOW FODMAP: use plain gluten-free breadcrumbs instead of plain breadcrumbs, or skip the breadcrumbs completely. If you leave out the breadcrumbs, also leave out the seltzer water, otherwise the meatballs will turn out too soft.
- Gallbladder diet: use no more than 1 tablespoon of oil. To help the potatoes crisp up, avoid overcrowding the baking sheet so they have enough room to brown evenly.
- Broiler trick for extra crispy potatoes: if you like extra-crispy potatoes, but they aren’t crispy enough by the time the meatballs are done, remove the meatballs from the pan. Switch the oven to broil and broil the potatoes and zucchini for a few minutes, keeping a close eye on them so they don’t burn.
- Seltzer water: adds lightness and tenderness to the meatballs by creating small air bubbles in the mixture. This keeps them from becoming dense or heavy. Use plain, unflavored sparkling water or club soda, not flavored or sweetened types.