Menu

Sheet Pan Greek Dinner - Dump and Go Dinner

<p>Marinated chunks of sweet red pepper, bold yellow onion, and summery zucchini join garbanzo and pinto bean balls in this greek sheet pan meal. Greek seasoning gives a fragrant herbaceousness that pairs well with a smattering of greek yogurt.</p>
4 Servings Recipe By

Ingredients

  • 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 15 1/2 ounces rinse and drain Pinto Beans, Canned
  • 1/2 cups Bread Crumbs
  • 1 tablespoon Greek Seasoning #1
  • 2 tablespoons Worcestershire sauce
  • 1/4 cups Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Greek Seasoning #2
  • 1 1/4 cups chunk Bell Pepper, Red
  • 1 1/2 cups chunk Onion, Yellow
  • 1 cup chunk Zucchini

Serving Day Ingredients

  • 1/2 cups Greek Yogurt, Plain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 meatballs & 1/2 cup veggies
  • 498 Calories
  • 19g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 1mg Cholesterol
  • 709mg Sodium
  • 63g Total Carb
  • 14g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor puree chickpeas and pinto beans until smooth (similar to the texture of refried beans)
  2. In a bowl, combine bean puree, bread crumbs, greek seasoning #1 and Worcestershire.
  3. Mix with your hands until well combined.
  4. Shape into 1- 1 1/2" balls.
  5. Flash freeze for 1 hour.
  6. In a small bowl combine olive oil, lemon juice and greek seasoning #2.
  7. Marinate chopped veggies in olive oil mixture for 30-60 minutes.
  8. Spread the meatballs and veggies on a greased baking sheet.
  9. Cook at 400 degrees for 10-15 minutes or until the veggies are cooked to your preference of doneness.
  10. Serve with greek yogurt.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor puree chickpeas and pinto beans until smooth (similar to the texture of refried beans)
  2. In a bowl combine bean puree, bread crumbs, greek seasoning #1 and worcestershire.
  3. Mix with your hands until well combined.
  4. Shape into 1- 1 1/2" balls.
  5. Flash freeze for one hour.
  6. Divide meatballs among the indicated number of gallon freezer bags.
  7. In a small bowl combine olive oil, lemon juice and greek seasoning #2.
  8. Divide olive oil mixture and veggies among the indicated number of quart freezer bags.
  9. Seal, label and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Spread the meatballs and veggies on a greased baking sheet.
  3. Cook at 400 degrees for 10-15 minutes or until the veggies are cooked to your preference of doneness.
  4. Serve with greek yogurt.

© 2024