Sheet-Pan Meatballs with Onions and Artichokes
Preheat oven to 400°F. Brush two 15x10-inch baking pans with 1 Tbsp olive oil. In a large bowl combine bread crumbs and 2 Tablespoons water; let stand 5 minutes. Stir in egg, pork, lemon zest, herbs, shallot, and 1/2 teaspoon each salt and black pepper until well-combined, but don't overmix. In your palm, gently shape mixture into 2-inch balls. Place in one prepared pan.Advertisement
Place onions and artichoke hearts in second prepared pan; drizzle with remaining 1 Tbsp. olive oil. Sprinkle with salt and black pepper. Toss to coat. Bake on separate oven racks 15 minutes. Remove from oven. Turn oven to broil. Broil vegetables 4 to 5 inches from heat 5 to 7 minutes or until tender and browned, stirring halfway through. Repeat for meatballs, broiling until done (165°F) and browned, turning halfway through.
Transfer meatballs and vegetables to a platter. Pour half the lemon juice into each hot pan; scrape up browned bits. Drizzle lemon juice mixture over meatballs and vegetables. Serves 4.
For browner, crispier meatballs, preheat broiler. Broil meatballs 4 to 5 inches from the heat for 5 to 7 minutes, turning once.