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Chicken Meatball Sheet Pan with Veggies & Romesco Sauce

Romesco sauce on a plate piled with Chicken meatballs and roasted carrots and cauliflower that were all baked on a sheet pan
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 1 pound ground chicken
  • 1 large egg, beaten
  • ⅓ cup panko breadcrumbs
  • ¼ cup finely chopped parsley, plus more for serving
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 3 large carrots, peeled, quartered, and cut into 3-inch pieces
  • 1 small head cauliflower, cut into small florets (about 4 cups)
  • 4 tablespoons extra-virgin olive oil

Romesco Sauce

  • 1 (12-ounce) jar roasted red peppers, drained
  • ⅓ cup pine nuts or blanched almonds, plus more if needed for thickness
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic cloves, smashed
  • 2 teaspoons sherry vinegar
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine sea salt

Method

  1. Preheat the oven to 400°F with a rack in the center position.
  2. In a large bowl, combine the ground chicken, egg, panko, parsley, cumin, granulated garlic, paprika, and ½ teaspoon of the salt. Mix well, then with wet hands, form golf ball-sized meatballs (about 2 tablespoons each) and set them on a plate. You should have about 16 meatballs.
  3. Place the carrots and cauliflower on a large rimmed sheet pan. Toss with 2 tablespoons of the olive oil and remaining ½ teaspoon of salt. Nestle in the meatballs and brush with the remaining 2 tablespoons of olive oil. Bake for 25 minutes, or until the carrots and cauliflower are tender and the internal temperature of the meatballs reaches 165°F on an instant-read thermometer.
  4. Meanwhile, make the romesco sauce. In a blender or food processor, combine the red peppers, pine nuts, parsley, olive oil, garlic, vinegar, paprika, and salt. Blend until your desired consistency is reached, about 1 minute.
  5. Sprinkle the meatballs and vegetables with the parsley and serve with the romesco sauce on the side.