Sheet-Pan Meatballs with Burst Tomatoes and Parmesan Toast

Yield: 4 servings

Time: 40-50 minutes

Ingredients:

• 1 baguette

• 1/2 cup (1 stick) unsalted butter, room temperature

• 4 garlic cloves, finely grated, divided

• 1 Tbsp. extra-virgin olive oil, plus more for drizzling

• 1/3 cup finely grated Parmesan, plus more for serving

• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

• Freshly ground black pepper

• 1 large egg

• 1 cup panko

• 1 cup finely chopped tender herbs (such as basil and/or parsley)

• 1 lb. ground beef

• 3 pints cherry tomatoes (about 5 cups)

• 1 1/2 cups sliced roasted red peppers from a jar

• 1 red onion, coarsely chopped

• Basil leaves (for serving)

Instructions:

1. Place racks in upper and lower thirds of oven; preheat to 425°. Cut 1 baguette in half lengthwise, then crosswise. Mix 1/2 cup (1 stick) unsalted butter, room temperature, 3 garlic cloves, finely grated, and 1 Tbsp. extra-virgin olive oil in a small bowl. Spread over cut sides of bread. Top with 1/3 cup finely grated Parmesan; season with kosher salt and freshly ground pepper. Place bread, cut side up, on a rimmed baking sheet; set aside.

2. Mix 1 large egg, 1 cup panko, 1 cup finely chopped tender herbs (such as basil and/or parsley), 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, remaining 1 garlic clove, finely grated, and 3 Tbsp. water in a large bowl; season with lots of black pepper. Add 1 lb. ground beef and gently mix together with your hands. Form into 1 1/2"-diameter balls (you should have 16 total).

3. Cut half of 3 pints cherry tomatoes (about 5 cups) in half. Place all of the tomatoes in a medium bowl; add 1 1/2 cups sliced roasted red peppers from a jar. Drizzle with oil, season with salt and black pepper, and toss to coat.

4. Place 1 red onion, coarsely chopped, on a second rimmed baking sheet; drizzle with oil. Season with salt and black pepper; toss to coat. Arrange in a single layer; roast on top rack until starting to brown, about 5 minutes. Add tomato mixture and roast until tomatoes soften, 10–12 minutes.

5. Place meatballs throughout vegetables; drizzle with oil. Roast, shaking pan once, until meatballs are cooked through and most of the tomatoes have burst, 9–11 minutes.

6. Meanwhile, bake reserved garlic bread on bottom rack until golden brown, 8–10 minutes.

7. Divide meatball mixture among plates and top with basil leaves and Parmesan. Serve with garlic bread.

Source: bon appétit

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