Description
This Chicken Meatball & Roasted Vegetable Sheet Pan Dinner is a simple, wholesome meal perfect for busy weeknights. Featuring tender chicken meatballs paired with roasted potatoes, broccoli, and carrots, this recipe is baked on sheet pans for a hands-off, flavorful dinner that comes together in just 45 minutes.
Ingredients
Vegetables
- 1 1/4 pounds (565g) Yukon or golden potatoes, chopped into 1/2-inch chunks
- 1 pound (450g) broccoli crowns, chopped into florets
- 1 pound (450g) carrots, sliced into 1/4-inch thick sticks about 3-4 inches long (or use baby carrots)
Meat
- 1 pound (450g) chicken meatballs (raw or cooked) OR raw chicken sausage
Oils and Seasonings
- 4 tablespoons olive oil (divided: 1 tablespoon for potatoes, 1 tablespoon for broccoli, 2 teaspoons for carrots, 2 teaspoons for greasing or parchment paper alternative)
- Salt and pepper to taste
Optional
- Enchilada or pasta sauce for brushing on cooked meatballs
Instructions
- Preheat Oven: Preheat your oven to 400ºF (205ºC). Arrange oven racks in the upper and lower third positions. Grease two rimmed baking sheets with 2 teaspoons of olive oil each, or line them with parchment paper for easier cleanup.
- Prepare Meat: If using chicken meatballs, keep them ready. If using raw chicken sausage, remove the casing, break the meat apart, and shape into meatballs roughly 1-inch in size.
- Chop Vegetables: Cut broccoli crowns into florets. Slice carrots into sticks about 1/4-inch thick and 3-4 inches long, or halve baby carrots if thick. Chop potatoes into 1/2-inch chunks to ensure even roasting.
- Roast Potatoes: Toss chopped potatoes with 1 tablespoon olive oil and a generous pinch of salt. Spread them evenly between the two baking sheets and place them on the upper and lower racks in the oven. Roast for 20 to 25 minutes, tossing halfway through for even cooking.
- Toss Other Vegetables: While potatoes roast, toss broccoli florets with 1 tablespoon olive oil and salt. Separately, toss carrots with 2 teaspoons olive oil and salt.
- Add Vegetables and Meatballs: Remove baking sheets from oven and stir the potatoes. Evenly spread broccoli, carrots, and meatballs (raw or cooked) across the baking sheets. Return to the oven and bake for 15 minutes until meatballs reach an internal temperature of 165ºF (75ºC). For cooked meatballs, bake only 8 to 10 minutes to heat through. Add cooked meatballs last.
- Season and Serve: Remove from oven, season vegetables and meatballs with additional salt and pepper as desired. Optionally, brush meatballs with enchilada or pasta sauce for extra flavor. Serve hot.
Notes
- Use parchment paper for easier cleanup and avoid greasing baking sheets.
- Adjust roasting times to ensure vegetables and meatballs are cooked through; thicker vegetables may need extra time.
- If using cooked meatballs, add them towards the end of roasting to prevent drying out.
- Check meatball internal temperature with a meat thermometer to ensure food safety.
- Feel free to swap vegetables based on preference or seasonality, such as bell peppers or zucchini.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
