Sheet pan meals are the best, because they're the equivalent of one-pot meals, but better, because THAT GOLDEN CHAR gets me every time.
This recipe is SO easy. It's great for meal prep, or even just to throw together on a weeknight! Here's the recipe:
Whole30 Sweet Potato Meatball Sheet Pan Roast
1.5# carrots, chopped into coins
1.5# fingerling potatoes, cut in half
2 heads organic broccoli, cut into florets (about 8 cups)
3 tbsp olive oil, divided
1# ground pork
1# ground beef
2/3 cup cooked and mashed sweet potato
2.5 tsp salt
2 tsp dried sage
2 tsp dried oregano
1 tsp garlic powder
1 tsp fennel seed
1. Line two baking sheets with parchment paper and preheat oven to 350 degrees.
2. Distribute the carrots and potatoes evenly between the baking sheets and drizzle each sheet with 1 tbsp oil and 1/2 tsp salt. Toss to combine. Bake for 20 minutes, tossing half way through.
3. While the veggies are roasting, toss the broccoli florets with the remaining 1 tbsp olive oil and set aside. In another large bowl, combine the mashed sweet potato with all of the remaining spices and mix well. Add the ground meat and mix until evenly distributed, taking care not to over-mix. Form approximately 32 meatballs using a 1 oz scoop (or your hands).
4. After 20 minutes of roasting the potatoes and carrots, remove the trays from the oven and increase the temperature to 425. Add half of the broccoli to each sheet and carefully toss to combine. Nestle the meatballs among the veggies on the two trays.
5. Increase the heat to 425 and put the trays back in the oven for 15 minutes, until meatballs have reached an internal temperature of 165 and veggies are golden and tender.
NOTE: You can use any veggies you have and any ground meat that you prefer. The key is to give the more dense veggies a head start by roasting them for a period of time on their own before adding the rest! This meal is also easy to make AIP friendly by subbing the potatoes for cubed sweet potato and omitting the fennel seed!