Sheet Pan Meatballs and Broccolini is a cheap, fast, and easy Whole30 dinner that can be on your table in 30 minutes! It’s kid-approved and keto-friendly as well!
For this simple weeknight sheet pan meatballs and broccolini meal, I use a few store-bought Whole30-friendly items that help bring this dish from oven to belly in a flash: bulk Italian sausage, my Magic Mushroom Powder, and junk-free marinara sauce. I keep all three staples in my fridge and pantry so I can throw together quick meals like this one when I’m pressed for time, but still want a delicious home cooked dinner!
How do I find Whole30 Italian Sausage for Sheet Pan Meatballs?
I’ve found Whole30-compliant Italian sausage behind the butcher counter at my local grocery stores (e.g. Whole Foods Market, New Seasons Market, etc.), but you should definitely double-check by reading labels and asking your butcher for a list of ingredients. Sometimes, I’ll opt for a different type of sausage (e.g. breakfast, merguez, etc.) depending on what’s available.
Can I make Whole30-friendly Italian sausage myself?
Yes—it’s super simple! In a large bowl, mix together 1½ pounds ground pork (not the super lean stuff) with 1½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt, 1½ teaspoons crushed toasted fennel seeds, 1½ tablespoons mild paprika, and 6 minced garlic cloves. Fry up a tiny patty to check for seasoning and you’re good to go! (Credit where credit’s due: this recipe was adapted from the New York Times. Thanks, David Tanis!)
Can I use cooked sausage instead?
Most definitely! Just toss the whole sausage links in after you season the broccolini and make sure everything is in a single layer on the sheet pan. The cooking time should be about the same as with the sheet pan meatballs.
Can I use another vegetable in place of the broccolini?
Yes! I use regular broccoli and cauliflower all the time in place of broccolini. Just make sure you cut the florets in half (or smaller) so they cook in about the same time as the more thin-stemmed broccolini.
What are some Whole30-compliant marinara sauces?
There are lots of Whole30-compliant marinara sauces on the market, but again: make sure you read the labels to double check! Some of my favorite brands are Rao’s, Bianco DiNapoli, and Cucina Antica. (Yes, you can totally make your own marinara sauce! Here’s a good recipe from Serious Eats.)
Do I have to use Magic Mushroom Powder?
Of course not, but it does make the dish taste better! I use my Magic Mushroom Powder in place of salt because it adds an incredible boost of umami (a.k.a. indescribable deliciousness) to all my savory dishes. You can buy Magic Mushroom Powder at brick and mortar Whole Foods Market locations or you can make some by following this recipe.
What do I serve with this sheet pan meatballs and broccolini supper?
This sheet pan meal is an all-in-one supper, but you can choose to pack in more vegetables by serving it with a giant green salad, cauliflower mashed faux-tatoes, or spiralized zucchini noodles.
Let’s get cooking!
Serves 4
Ingredients:
- 1 pound broccolini, ends trimmed
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal brand kosher salt
- 1½ pounds Italian bulk sausage (make sure it’s Whole30 compliant!)
- 1½ cups marinara sauce
Equipment:
- Cutting board
- Chef’s knife
- Rimmed baking sheet
- Measuring spoons
- Medium disher
- Small saucepan
- Silicone spatula
Method:
Heat oven to 425°F or 400°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon Morton’s kosher salt/fine grain salt).
Arrange the broccolini in a single layer on the rimmed baking sheet.
Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher…
…and roll out about 24 meatballs that are about 1½ inches in diameter.
Tuck the meatballs in any open spots between the broccolini on the baking sheet.
Pop the baking sheet in the oven.
Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking.
While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven.
When the sheet pan meatball supper is ready, take it out of the oven…
…and spoon on the marinara sauce!
Time to chow down on Sheet Pan Meatballs and Broccolini!
Want more inspiration from past January Whole30s? Check out my Day 1 posts from 2018 and 2017!
2018 Whole30 Day 1: Sheet Pan Salmon Supper
2017 Whole30 Day 1: Let’s Get Spicy and Saucy!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Sheet Pan Meatballs and Broccolini
Ingredients
- 1 pound broccolini ends trimmed
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
- 1½ pounds Italian bulk sausage make sure it’s Whole30 compliant!
- 1½ cups marinara sauce
Instructions
- Heat oven to 425°F or 400°F convection bake with the rack in the middle.
- On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon Morton’s kosher salt/fine grain salt).
- Arrange the broccolini in a single layer on the rimmed baking sheet.
- Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter.
- Tuck the meatballs in any open spots between the broccolini on the baking sheet.
- Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking.
- While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven.
- When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!
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