Sheet Pan Harissa Meatballs and Cabbage
This Sheet Pan Harissa Meatballs and Cabbage delivers 24g protein and 505 calories per serving with 8 servings from quick stovetop prep. Built for mid-range protein targets and clean meal rotation across the week. Use this recipe to diversify beyond chicken while maintaining structured macro tracking for strength training.
Ingredients
- •80/20 Ground Beef(907g)
Standard ground beef. Drain fat thoroughly after cooking to reduce calories.
- •Egg, Whole, Large
- •Bread Crumbs, Dry, Plain(120g)
- •Cumin, Ground(15g)
- •Parsley, Fresh(60g)
- •Garlic
- •Paprika, Smoked(10g)
- •2 teaspoons kosher salt
- •Cabbage, Green
- •Olive oil(105g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Harissa Paste, Prepared(60g)
- •Lemon Juice, Fresh(60g)
- •Mint, Fresh(60g)
- •Greek Yogurt (Nonfat)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
Instructions
- 1In a large bowl, combine the ground beef, eggs, bread crumbs, cumin, parsley, garlic, and paprika. Mix until just combined, then wet your hands and form the mixture into golf ball–sized meatballs (about 2 tablespoons each)—you should have approximately 30 meatballs.
- 2Heat 3 tablespoons of olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches to avoid crowding, cook the meatballs 8–10 minutes, turning occasionally, until browned on all sides and an internal thermometer reads 165°F. Transfer cooked meatballs to a plate.
- 3In the same skillet, add the remaining olive oil over medium-high heat. Add the cabbage in a single layer and cook 6–8 minutes, stirring occasionally, until it begins to soften and develop light golden edges.
- 4In a small bowl, whisk together the harissa paste, lemon juice, and any remaining oil from the skillet.
- 5Return the cooked meatballs to the skillet with the cabbage. Pour the harissa mixture over everything and stir gently to coat. Cook over medium heat for 3–5 minutes, stirring occasionally, until the cabbage is tender and the sauce is heated through.
- 6Remove from heat and divide the meatballs and cabbage evenly into 8 airtight containers while hot. Let cool to room temperature before sealing.
- 7Top each portion with fresh mint and a dollop of Greek yogurt just before serving.
Nutrition — Per Serving
505
calories
24g
protein
38g
fat
- Carbohydrates
- 18g
- Saturated fat
- 10.9g
- Sodium
- 411 mg
- Dietary fiber
- 4.8g
8 servings per batch · ~175g each
Macro data sourced from USDA FoodData Central
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How much protein does Sheet Pan Harissa Meatballs and Cabbage have per serving?
Each serving delivers 24g of protein and 505 calories with 38g fat and 18g carbs. This is a high-protein, high-fat option well-suited for reaching daily protein targets.
How long does Sheet Pan Harissa Meatballs and Cabbage take to prep?
This is a quick prep stovetop recipe that batch-cooks 8 servings at once, effectively doubling your weekly meal prep output. Each serving averages minimal active time when spread across multiple meals throughout the week.
Is Sheet Pan Harissa Meatballs and Cabbage good for muscle gain?
At 24g protein and 505 calories per serving with 18g carbs, this recipe supports muscle gain phases with solid protein delivery in a moderate-calorie package. The fat content provides caloric density while carbs fuel training performance.
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