Sheet Pan Chicken Tuscan Meatballs & Broccoli

Indulge in the savory, Italian-inspired flavors of Chicken Tuscan Meatballs, a low-carb dish that combines the richness of chicken meatballs with the bold, aromatic taste of Tuscan ingredients. These meatballs are made with a blend of fresh herbs, sun-dried tomatoes, and a touch of Parmesan, bringing a burst of flavor in every bite. These meatballs are perfectly crispy on the outside while remaining juicy on the inside, all with the convenience of only using one sheet pan. Paired with perfectly roasted broccoli, this meal is a satisfying, healthy option for anyone looking to enjoy a nutritious dinner without the hassle.

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Not only is this dish packed with flavor, but it’s also quick and easy to prepare. Baking makes cooking the meatballs a breeze, reducing the messy splatter and fuss, while the broccoli adds a crunchy and fiber-rich complement to the meal. This recipe is perfect for a busy weeknight or meal prep, offering a delicious and filling meal that’s low in carbs. Whether you’re following a keto diet or simply craving a wholesome, flavorful dish, these meatballs and roasted broccoli are sure to become a repeat family favorite!

Yields 4 servings of Sheet Pan Chicken Tuscan Meatballs & Broccoli

The Preparation

Tomato Pesto Meatballs:

• 20 ounce ground chicken
• 1/3 cup parmesan cheese, grated
• 1 large egg
• 1/4 cup pesto
• 1/4 cup sundried tomatoes, chopped and oil drained
• 2 teaspoons fresh garlic, minced
• 1/2 medium red onion, diced
• salt and pepper, to taste
• 1 tablespoon olive oil

Roasted Broccoli:

• 16 ounce broccoli florets
• 4 tablespoon olive oil
• salt and pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

The Execution

1. Gather and prep all of your ingredients. Pre-heat oven to 400F.

2. Add all of the ingredients for the meatballs in a large bowl. If your pesto is oily, you can skip adding the olive oil.

3. Using your hands, toss the ingredients to combine. Try not to overwork the mixture. Allow to rest for 5-10 minutes.

4. While the meatball mixture is resting, prepare the broccoli. Combine the broccoli, olive oil, onion, garlic, and salt and pepper to taste. Toss well in a bowl, or add to a plastic bag and shake until well coated.

5. Form the meatballs by scooping the mixture with a spoon, packing into your palm, and rolling into a ball. Meatballs should be a little larger than golf balls. Space the meatballs evenly on a baking sheet lined with parchment paper. Sprinkle the broccoli between the meatballs.

6. Bake for 23-26 minutes, or until meatballs are cooked through and broccoli is well roasted.

7. Serve immediately and enjoy!

This makes a total of 4 servings of Sheet Pan Chicken Tuscan Meatballs & Broccoli. Each serving comes out to be 521 calories, 37.9g fats, 9.4g net carbs, and 33.8g protein.

Sheet Pan Chicken Tuscan Meatballs & Broccoli

This makes a total of 4 servings of Sheet Pan Chicken Tuscan Meatballs & Broccoli. Each serving comes out to be 521 calories, 37.9g fats, 9.4g net carbs, and 33.8g protein.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients  

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Tomato Pesto Meatballs:

• 20 ounce ground chicken
• ⅓ cup parmesan cheese grated
• 1 large egg
• ¼ cup pesto
• ¼ cup sundried tomatoes chopped and oil drained
• 2 teaspoons fresh garlic minced
• ½ medium red onion diced
• salt and pepper to taste
• 1 tablespoon olive oil

Roasted Broccoli:

• 16 ounce broccoli florets
• 4 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions 

• Gather and prep all of your ingredients. Pre-heat oven to 400F.

• Add all of the ingredients for the meatballs in a large bowl. If your pesto is oily, you can skip adding the olive oil.

• Using your hands, toss the ingredients to combine. Try not to overwork the mixture. Allow to rest for 5-10 minutes.

• While the meatball mixture is resting, prepare the broccoli. Combine the broccoli, olive oil, onion, garlic, and salt and pepper to taste. Toss well in a bowl, or add to a plastic bag and shake until well coated.

• Form the meatballs by scooping the mixture with a spoon, packing into your palm, and rolling into a ball. Meatballs should be a little larger than golf balls. Space the meatballs evenly on a baking sheet lined with parchment paper. Sprinkle the broccoli between the meatballs.

• Bake for 23-26 minutes, or until meatballs are cooked through and broccoli is well roasted.

• Serve immediately and enjoy!