Sheet Pan Meatballs with Portobello Mushrooms

Serves 2 
​
Meatballs:
1 pound ground beef
1 pound ground pork or sausage meat
2 large eggs
​1/2 cup parsley, chopped
1 cup parmesan cheese, grated
4 cloves garlic, minced or 1 teaspoon dried garlic

Vegetables:
3 Tbs extra virgin olive oil
1 garlic clove, minced
Kosher salt and black pepper 8 ounces portobello mushrooms, sliced
2 medium tomatoes, each cut into 6 wedges
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs parsley, chopped

1. To prepare the meatballs, place the meatball ingredients in a bowl and combine. Divide into eight meatballs-about 4 ounces each. 
2. Heat the oven to 425 degrees. Cover a sheet pan with parchment paper.
3. In a large bowl, combine the olive oil, garlic clove, mushrooms, and tomatoes. Season with salt and pepper and toss all together. Place onto the sheet pan in one layer. Place the meatballs on top. Cook in the oven for 20 minutes.
4. Sprinkle the feta over the meatballs and vegetables. Serve hot.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, chicken thighs, or sirloin tips.
Red pepper, fennel bulb, leeks, sliced red or yellow onion (cut into 1/2 inch wedges). 
Serving ideas: Serve as is or serve over pasta, baked polenta, or spaghetti squash.