This make-ahead meal packs meat, starch and rich veggies on one easy-cleanup baking sheet. From the kitchen of Tracey Grant, a wellness program manager with Sharp Rees-Stealy’s Center for Health Management, this tasty combo is gluten-free and fits both paleo and Whole30 diets.
Meatball Sheet Pan Roast
Mashed sweet potatoes add tenderness to the meatballs while keeping them gluten-free.
Yields 6 servings
1 1/2 pounds carrots, cut into 1/2-inch pieces
1 1/2 pounds fingerling potatoes, cut into 1/2-inch pieces
2 broccoli heads, cut into florets (about 8 cups)
3 tablespoons olive oil, divided
1 pound ground pork
1 pound ground beef
2/3 cup steamed sweet potatoes, mashed
2 teaspoons salt
2 teaspoons dried sage
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon fennel seed
Heat oven to 350° F. Line 2 large baking sheets with parchment paper.
Distribute the carrots and potatoes evenly between the 2 baking sheets, and drizzle each sheet with 1 tablespoon of olive oil. Toss to combine. Bake for 20 minutes, tossing once halfway through.
In a large bowl, toss the broccoli florets with remaining olive oil, and set aside.
In a separate large bowl, mix mashed sweet potatoes and all of the spices. Add ground meat and mix until evenly distributed, being careful not to over-mix. Form approximately 32 (1-ounce) meatballs.
Remove trays from the oven and increase the temperature to 425° F. Add broccoli to both baking sheets, and carefully toss to combine. Nestle the meatballs among the veggies. Put the trays back in the oven and cook for 15 minutes, until meatballs have reached an internal temperature of 165° F and veggies are golden and tender.
Recipe courtesy of wholedailylife.com.