Sheet Pan Italian Chicken Meatballs with Broccolini
Smashed Lemony Herbed Potatoes
Ingredients
- 2 (16-oz) pkg uncooked chicken meatballs (such as Murray's)
- 2 lb Broccolini
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (15.5-oz) jar marinara sauce (such as Rao's)
- ⅓ cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 425°F. Place meatballs on a large rimmed baking sheet. Combine Broccolini, garlic, oil, salt, and pepper on a second baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until meatballs are done and Broccolini is roasted, spooning marinara over meatballs during last 5 minutes of baking. Sprinkle meatballs with cheese before serving.
Side Dish Ingredients
- 2 (16-oz) pkg microwavable savory herb creamer potatoes (such as The Little Potato Company)
- 2 Tbsp butter
- ½ tsp lemon zest
Side Dish Instructions
- Cook potatoes according to package directions using butter. Toss with lemon zest; mash to desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
366
|
125
|
491
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 39 | 3 | 42 |
| Carb (g) | 16 | 21 | 37 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 793 | 297 | 1090 |
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