Sheet Pan Chicken Meatballs and Broccoli
This Sheet Pan Chicken Meatballs and Broccoli is quick, healthy, and easy! A one-pan meal packed with protein and vibrant veggies perfect for busy weeknights.
Equipment
- Large Mixing Bowl
- Sheet Pan
- Parchment Paper
- Measuring cups and spoons
- Cooking spatula
Ingredients
- 1 pound ground chicken
- 3 green onions chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 egg
- ½ cup whole wheat breadcrumbs
- 1 pound broccoli chopped
- 1 tablespoon olive oil
- Additional salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to prepare for baking the meatballs and broccoli.
- In a large mixing bowl, combine ground chicken, chopped green onions, garlic powder, kosher salt, ground black pepper, egg, and whole wheat breadcrumbs. Mix gently until well combined.
- Form the mixture into meatballs about 1-2 inches in diameter and place them on one side of the sheet pan.
- Toss the chopped broccoli in the same bowl with olive oil, salt, and pepper until evenly coated.
- Arrange the seasoned broccoli on the other side of the sheet pan, spreading everything evenly.
- Bake in the preheated oven for 20-25 minutes until meatballs are cooked through and broccoli is tender and slightly crispy, turning meatballs halfway through.
- Remove from oven, let cool a few minutes, then serve the meatballs and broccoli together.
Notes
- Use a meat thermometer to ensure meatballs reach 165°F (74°C) for safe eating.
- Don't overcrowd the sheet pan to avoid steaming the ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen up to 3 months.
- Swap ground chicken with turkey or beef and breadcrumbs with quinoa or oats for variations.
- Add other seasonal vegetables like bell peppers or zucchini for more variety.