Chicken Meatball Sheet Pan with Veggies & Romesco Sauce
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
Preheat the oven to 400°F with a rack in the center position.
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.
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.
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.
Sprinkle the meatballs and vegetables with the parsley and serve with the romesco sauce on the side.