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Diagonal shot of Sheet Pan Meatballs and Broccolini supper topped with marinara sauce.
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5 from 3 votes

Sheet Pan Meatballs and Broccolini

This delicious Sheet Pan Meatballs and Broccolini is a cheap, fast, and easy Whole30 weeknight dinner that can be on your table in 30 minutes. It’s also kid-approved and keto-friendy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, keto, low carb, paleo, Primal, Sheet Pan, Whole30
Servings: 4 people
Calories: 531kcal

Ingredients

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!

Video

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Nutrition

Calories: 531kcal | Carbohydrates: 11g | Protein: 31g | Fat: 43g | Fiber: 3g