Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

gluten freemeat & poultry
Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

A quick sheet pan dinner that works well for leftovers and busy weeknights. Spiralized potatoes, roasted broccoli, and easy chicken meatballs with sauce or a simple grating of Parmesan is a delicious and nutritious meal that comes together in under an hour.

Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

Who doesn’t love spaghetti and meatballs? While this meal isn’t exactly spaghetti and meatballs, the spiralized potatoes here are starchy and hearty like spaghetti and is filling and comforting, like a bowl of pasta.

Potato noodles are a great pasta alternative but also just a fun way to enjoy potatoes. We use Blade C on the Inspiralizer here so that when they roast in the oven, they don’t burn before they cook fully. It also makes the potatoes more like curly fries!

Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

Simply seasoned, the potatoes and broccoli are a perfect side to these simple, gluten-free chicken meatballs. You can serve them dusted with freshly grated Parmesan or, my personal favorite, topped with some marinara sauce. Of course, you could sub in vegetarian meatballs here.

Best part? Easy cleanup! The potatoes, broccoli, and meatballs are all roasted on sheet pans, so while the vegetables and meatballs cook, simply clean the bowl used to mix the meatballs and the Inspiralizer used to slice the potatoes! By the time everything is ready, all you have to do is wash a couple sheet pans!

Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

Do you love sheet pan meals? What are some of your go-to sheet pan meals?

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Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

Prep Time10 mins
Cook Time35 mins
Total Time45 mins


  • 2 pounds Yukon gold potatoes or similar Blade C, noodles trimmed
  • 6 cups broccoli florets
  • olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 1 pound ground chicken
  • 1/4 cup almond flour
  • 1/4 teaspoon onion powder
  • 1 large egg
  • 1 large garlic clove minced
  • 1 tablespoon finely minced parsley
  • to serve: grated Parmesan cheese pesto or marinara sauce (whatever you want to pair with your meatballs!)


  • Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
  • On one prepared baking sheet, lay out the potatoes on one end and the broccoli on the other. Drizzle the vegetables with olive oil and toss to coat, still keeping broccoli and potato noodles separated on the baking sheet. Season with garlic powder, salt, and pepper and roast in the oven for 35-45 minutes or until potatoes are tender, tossing the vegetables halfway through.
  • After you place the vegetables in the oven, start the meatballs. In a large bowl, combine the chicken, almond flour, onion powder, egg, garlic, and parsley. Season with salt and pepper. Mix until combined. Roll the mixture into 12 round meatballs (I like to rinse my hands when forming meatballs – when your hands get sticky, rinse them and keep going) and place them on the other prepared baking sheet. Bake the meatballs until cooked through and starting to brown on the outside, 20-25 minutes.
  • The vegetables and meatballs should be done around the same time. Divide the vegetables and meatballs into bowls and top with Parmesan cheese or use marinara sauce on the meatballs, if you prefer. Serve.

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