Sheet Pan Chicken Tuscan Meatballs & Broccoli
This makes a total of 4 servings of Sheet Pan Chicken Tuscan Meatballs & Broccoli. Each serving comes out to be 521 calories, 37.9g fats, 9.4g net carbs, and 33.8g protein.
Ingredients
Tomato Pesto Meatballs:
- 20 ounce ground chicken
- ⅓ cup parmesan cheese grated
- 1 large egg
- ¼ cup pesto
- ¼ cup sundried tomatoes chopped and oil drained
- 2 teaspoons fresh garlic minced
- ½ medium red onion diced
- salt and pepper to taste
- 1 tablespoon olive oil
Roasted Broccoli:
- 16 ounce broccoli florets
- 4 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 400F.
- Add all of the ingredients for the meatballs in a large bowl. If your pesto is oily, you can skip adding the olive oil.
- Using your hands, toss the ingredients to combine. Try not to overwork the mixture. Allow to rest for 5-10 minutes.
- While the meatball mixture is resting, prepare the broccoli. Combine the broccoli, olive oil, onion, garlic, and salt and pepper to taste. Toss well in a bowl, or add to a plastic bag and shake until well coated.
- Form the meatballs by scooping the mixture with a spoon, packing into your palm, and rolling into a ball. Meatballs should be a little larger than golf balls. Space the meatballs evenly on a baking sheet lined with parchment paper. Sprinkle the broccoli between the meatballs.
- Bake for 23-26 minutes, or until meatballs are cooked through and broccoli is well roasted.
- Serve immediately and enjoy!