Description
Smoky and fragrant Middle Eastern-inspired sheet pan dinner featuring harissa-spiced meatballs baked alongside tender cabbage wedges, delivering bold flavors with minimal cleanup.
Ingredients
Meatballs
- 2 pounds 80/20 ground beef
- 2 large eggs
- ½ cup plain breadcrumbs
- 1 tablespoon ground cumin
- ¼ cup flat leaf parsley, minced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt (divided: 1½ tsp for meatballs, ½ tsp for cabbage)
Vegetables & Sauce
- 1 small head green cabbage, cored and cut into 1-inch wedges
- 7 tablespoons extra-virgin olive oil (divided: 3 tbsp for brushing meatballs and cabbage, 4 tbsp for harissa sauce)
- ¼ cup harissa
- ¼ cup lemon juice (from 2 lemons)
- ¼ cup fresh mint leaves, chopped
Optional
- Greek yogurt, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F and position a rack in the center to ensure even baking.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, eggs, breadcrumbs, cumin, parsley, minced garlic, smoked paprika, and 1½ teaspoons kosher salt. Mix thoroughly until evenly combined.
- Form Meatballs: With wet hands to prevent sticking, shape the mixture into golf ball–size meatballs (about 2 tablespoons each). Arrange them on a large rimmed baking sheet. You should get about 30 meatballs.
- Arrange Cabbage: Place the 1-inch wedge-cut cabbage pieces around the meatballs on the sheet pan. Brush both meatballs and cabbage wedges with 3 tablespoons of olive oil. Sprinkle the remaining ½ teaspoon kosher salt over the cabbage.
- Bake First Stage: Bake in the preheated oven for 30 minutes. This allows the meatballs to cook through and the cabbage to start becoming tender.
- Prepare Harissa Sauce: While baking, mix harissa, remaining 4 tablespoons olive oil, and lemon juice in a small bowl to create a vibrant, tangy sauce.
- Brush Meatballs and Finish Baking: Remove the sheet tray from the oven and brush the meatballs generously with the harissa sauce. Return the pan to the oven and continue baking until the cabbage is tender and the meatballs reach an internal temperature of 165°F, about 5 more minutes.
- Garnish and Serve: Sprinkle fresh mint leaves over the meatballs and cabbage for brightness. Serve warm, accompanied by Greek yogurt if desired for a creamy contrast.
Notes
- Use a meat thermometer to ensure meatballs are cooked safely to 165°F.
- Adjust harissa amount based on spice preference.
- For gluten-free option, substitute plain breadcrumbs with gluten-free breadcrumbs.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven or air fryer.
- Greek yogurt adds a cooling element but can be omitted for a dairy-free meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
