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lamb meatballs
Photo credit Chaya Rapaport

Sheet Pan Lamb Meatballs and Veggies

Your new favorite weeknight dinner!

  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x



For the roasted root vegetables:

  • 1 bunch colorful carrots, scrubbed clean and tops removed
  • 1 large parsnip, scrubbed clean
  • 1 large turnip, scrubbed clean
  • 1 large sweet potato, scrubbed clean
  • 2 Tbsp olive oil
  • 3 Tbsp honey, divided
  • juice of half lemon
  • half lemon cut into slices
  • 1 ½ tsp sea salt
  • 1 tsp za’atar
  • ¼ tsp red pepper flakes
  • ½ tsp black pepper
  • ¼ cup finely chopped fresh parsley
  • 2 Tbsp chopped fresh rosemary
  • flaky salt, for serving

For the lamb meatballs:

  • 1 lb ground lamb
  • 1 medium yellow onion, chopped
  • 23 medium cloves garlic, finely minced
  • ½ cup finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh sage leaves
  • 2 Tbsp finely chopped fresh mint
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp dried omani lime powder (or substitute 1-2 Tbsp fresh lemon juice)
  • 1 tsp fine sea salt
  • ⅛ tsp black pepper
  • 3 Tbsp pomegranate molasses for serving (optional)


  1. To roast the vegetables: Preheat the oven to 425 degrees F. Slice the carrots, parsnip and sweet potato in half lengthwise and then again crosswise several times to create long, slightly uneven spears. Cut the turnip in half and then slice into thin planks. 
  2. Toss the cut vegetables with the olive oil, 2 tablespoons of the honey, lemon juice, lemon slices, spices and herbs. Spread out on a baking paper lined baking sheet and roast for 30-40 minutes, until, crispy and blackened in areas.
  3. When the vegetables are finished cooking, quickly drizzle with the remaining tablespoon of honey and some flaky salt while still hot. 
  4. To make the meatballs: Line a baking sheet with parchment paper and drizzle with a thin, even layer of olive oil. 
  5.  Combine the lamb, onion, garlic, herbs, spices and salt in a large bowl. Roll into balls around the size of 2 tablespoons (this will yield around 16 meatballs) and set on the prepared baking sheet. 
  6. Bake for 15 minutes, then turn over and bake for another 5, until the meatballs are well browned and lamb juices are bubbling on the sheet pan. Remove from oven.
  7. Pour the lamb juices/fat off from the sheet into a small sauce-pan and add the pomegranate molasses. Heat together over a medium flame and add the meatballs to the pan, tossing to coat until sticky and glistening, 3-4 minutes.
  8. Serve meatballs with roasted vegetables and rice or couscous if desired.


If you don’t have pomegranate syrup on hand, you can just reserve some of the liquid from the meatballs to drizzle on top.

  • Author: Chaya Rappoport
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: One pan
  • Cuisine: Israeli