2-Ingredient Costco Sheet Pan Meatballs with Fire-Roasted Veggies

published Mar 29, 2023
Costco Sheet Pan Meatballs with Fire-Roasted Veggies Recipe

Meatballs and frozen veggies from Costco make this a speedy sheet-pan dinner with little-to-no prep.

Serves4

Prep10 minutes

Cook15 minutes to 20 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Costco meatballs and veggies on a sheet pan.
Credit: Kelli Foster

My grocery shopping strategy starts at Costco, where I stock up on long-lasting staples and perishable foods that my family eats regularly. This makes my neighborhood grocery store stops far more efficient, because I’m only picking up a few ingredients to round out our meals. 

In the evenings after a large Costco run, I usually serve a quick meal that requires little-to-no prep, like rotisserie chicken and a salad or our favorite warm steak sandwiches. Thanks to a pair of purchases from Costco, I’ve added a new zero-effort dinner to the rotation: sheet pan meatballs with fire-roasted vegetables. 

Credit: Kelli Foster

Ingredients You Will Need

To make this easy sheet pan supper, you will need just two ingredients from Costco: Amylu Spinach & Red Pepper or Italian-Style Chicken Meatballs (in the refrigerated prepared foods section) and Pura Vida Fire-Roasted Vegetable Mélange, a flavorful frozen vegetable mix of Brussels sprouts, bell peppers, mushrooms, and red onion.

If you want to dress up your dinner, mix up a creamy pesto dressing (also made with Costco ingredients) or add your favorite store-bought sauce. The meatballs and vegetables are delicious served on their own, but they’re also excellent served over cooked pasta or with a hunk of crusty bread from Costco’s bakery.

How to Get Maximum Flavor from a Few Ingredients

The success of a two-ingredient meal starts with choosing foods that are already packed with flavor. For this recipe, I picked up pre-made meatballs (available in spinach and red pepper or Italian-style varieties, depending on your Costco inventory) that are packed with herbs and seasonings. Instead of plain frozen vegetables, fire-roasted frozen vegetables give every bite a boost of flavor that the plain variety just can’t match. 

How to Use Up the Rest of the Package

In true Costco fashion, you’ll be left with enough ingredients to make this recipe a second time before running out. If you are looking for other ways to use up the meatballs, frozen veggies, pesto, sour cream, and lemon, here are some ideas.

Recipes That Use Meatballs

Recipes That Use Frozen Vegetables

Recipes That Use Basil Pesto

Recipes That Use Sour Cream

Recipes That Use Lemon

Costco Sheet Pan Meatballs with Fire-Roasted Veggies Recipe

Meatballs and frozen veggies from Costco make this a speedy sheet-pan dinner with little-to-no prep.

Prep time 10 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    olive oil

  • 1 pound

    frozen Puravida Fire-Roasted Vegetable Mélange (4 cups, do not thaw)

  • 1/2

    (32- to 46-ounce) package refrigerated Amylu Spinach & Red Pepper or Italian-Style Chicken Meatballs (20 to 30 meatballs)

  • 1/2

    medium lemon

  • 1/4 cup

    sour cream

  • 2 tablespoons

    whole or 2% milk

  • 1 tablespoon

    basil pesto

  • 1 pinch

    kosher salt

  • 1 pinch

    freshly ground black pepper

  • Optional for serving: crusty bread, cooked pasta, grated Parmesan cheese

Instructions

  1. Arrange a rack in the top third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 450°F.

  2. Drizzle 2 tablespoons olive oil onto the heated baking sheet and tilt to coat the bottom. Place 1 pound Puravida Fire-Roasted Vegetable Mélange (about 4 cups) and 1/2 (46-ounce) package Amylu Spinach & Red Pepper or Italian-Style Chicken Meatballs (20 to 30 meatballs) onto the baking sheet and spread into an even layer.

  3. Roast until the meatballs are browned and heated through (an instant-read thermometer inserted into the center of a meatball should register at least 160°F), and the vegetables are tender, 15 to 20 minutes.

  4. Meanwhile, juice 1/2 medium lemon into a small bowl until you have 2 teaspoons. Add 1/4 cup sour cream, 2 tablespoons whole or 2% milk, 1 tablespoon basil pesto, and a pinch each of kosher salt and black pepper. Whisk until mostly smooth and no lumps remain.

  5. Divide the meatballs and vegetables into bowls and drizzle with the pesto sauce. Top with grated Parmesan cheese and serve with crusty bread or over cooked pasta if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.