Sheet Pan Cumin Meatballs and Cauliflower

3 Reviews / 5 Average
Adapted from Rachael Ray Magazine
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It’s hard to beat an (almost) one-dish dinner that takes only 15 minutes to cook in the oven! This is a great one to double while you’re at it and eat leftover for lunch or an easy dinner the next day. This cumin meatballs and cauliflower recipe was adapted from Rachael Ray Magazine.

Sheet Pan Cumin Meatballs and Cauliflower

Sheet Pan Cumin Meatballs and Cauliflower

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7 thoughts on “Sheet Pan Cumin Meatballs and Cauliflower”

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Recipe Rating




  1. 5 stars
    I made this with half ground beef and half ground turkey because that is what I had in my freezer. I loved the flavor of this! My husband said it tasted like a good gyro. Thanks!

  2. 5 stars
    This dish was surprisingly tasty and (equally surprisingly) well-received by every member of my family (husband & children, ages 5, 3, almost 2). I served with warm whole wheat pita in place of couscous (because I hate cleaning up after couscous with kids, lol). I really cannot say enough about how delicious this was. Even the cauliflower!! Such a simple recipe and preparation. This is definitely going into our regular rotation.

    I used unthawed, frozen cauliflower florets (even easier!) and grass fed beef but I’m eager to try lamb, too. I will also DOUBLE this recipe next time because there is so much tzatziki left over and—more importantly—we were all looking at each other’s plates, hoping to scavenge…without a morsel to be found!