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Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 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!)

Instructions

  • 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.