Chicken Meatball Sheet Pan Recipe with Romesco

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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Egg, Whole, Large
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  Bread Crumbs, Panko, Dry(80g)
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  Parsley, Fresh(60g)
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  Cumin, Ground(5g)
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  Garlic powder(5g)
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  Paprika, Ground(5g)
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  1 teaspoon kosher salt
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  Carrots
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  Cauliflower(960g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Red Peppers, Roasted, Jarred
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  Pine Nuts(80g)
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  Parsley, Fresh(30g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Sherry, Dry(10g)
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  Paprika, Smoked(3g)
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  ½ teaspoon fine sea salt

Instructions

1. 1Preheat the oven to 400°F with a rack in the center position.
2. 2In a large bowl, combine the ground chicken, eggs, panko, parsley, cumin, garlic powder, and paprika. Mix until just combined, then with wet hands, form golf ball-sized meatballs (about 2 tablespoons each) and set them on a plate—you should have approximately 16 meatballs.
3. 3Spread the carrots and cauliflower on a large rimmed sheet pan, toss with half of the olive oil, and season with salt. Nestle the meatballs among the vegetables and brush them with the remaining olive oil.
4. 4Bake at 400°F for 25 minutes, until the carrots and cauliflower are tender and the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
5. 5While the meatballs bake, make the romesco sauce by combining the roasted red peppers, pine nuts, parsley, olive oil, fresh garlic, sherry, smoked paprika, and salt in a blender or food processor. Blend for about 1 minute until your desired consistency is reached.
6. 6Remove the sheet pan from the oven and let cool slightly, about 5 minutes.
7. 7Divide the meatballs and vegetables evenly into 6 airtight containers while still warm, then drizzle each portion with romesco sauce (or store the sauce separately and add before serving).