A white baking dish with meatballs on a cutting board.
Photography, Steve Painter

Sheet-Pan Mediterranean Beef and Chorizo Meatballs

Roasted orange and red bell peppers bring colour to this comfort food feast.

Jenny Tschiesche and Liz Franklin are masters of making the life of the home cook easier with their recipes for easy meals with even easier clean-up, like these satisfying meatballs and peppers from their cookbook Sheet Pan Dinners: Over 150 All-In-One Dishes, Including Meat, Fish, Vegetarian and Vegan Recipes.

A white baking dish with meatballs on a cutting board.

Mediterranean Beef and Chorizo Meatballs

Servings 4


  • 1 medium red bell pepper deseeded and cut into ½ inch (1cm) strips
  • 1 medium orange bell pepper deseeded and cut into ½ inch (1cm) strips
  • ½ tsp sea salt
  • 2 tsp olive oil
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 2 oz passata/strained tomatoes
  • 1 tsp dried marjoram or oregano
  • 1 tbsp tomato purée/paste
  • 1 tsp garlic salt
  • ½ tsp honey
  • 100 g (3 ½ oz) chorizo
  • 400 g (14 oz) minced/ground beef


  • Preheat the oven to 200 ̊C (400 ̊F) Gas 6.
  • Put the bell peppers on a sheet pan with high sides, sprinkle over the salt and drizzle over the olive oil. Bake in the preheated oven for 15 minutes.
  • Meanwhile, put the onion, garlic, passata/strained tomatoes, marjoram/oregano, tomato purée/paste, garlic salt and honey in a bowl and stir together to make a sauce.
  • To make the meatballs, finely chop the chorizo or use a food processor to grind it to a paste and mix it together with the minced/ground beef. Roll the minced meat mix into 12 evenly-sized meatballs.
  • After 15 minutes of cooking the (bell) peppers, add the sauce and the meatballs to the sheet pan. Cover with foil and bake for a further 25–30 minutes until the meatballs are just cooked and still moist. Serve.

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