Chicken Meatball Sheet Pan Recipe with Romesco

• •
  1 lbs Ground Chicken

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

• •
  1 Egg, Whole, Large(44g)
• •
  0.3 cup Bread Crumbs, Panko, Dry
• •
  1 tsp Cumin, Ground
• •
  1 tsp Garlic powder
• •
  1 tsp Paprika, Ground
• •
  1 tsp 1 teaspoon kosher salt
• •
  3 Carrots(183g)
• •
  1 Cauliflower(588g)
• •
  12 oz Red Peppers, Roasted, Jarred
• •
  0.3 cup Pine Nuts
• •
  2 tbsp Parsley, Fresh
• •
  2 tbsp Olive oil

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

• •
  1 Garlic(3g)
• •
  2 tsp Sherry, Dry
• •
  0.5 tsp Paprika, Smoked
• •
  0.5 tsp ½ teaspoon fine sea salt

Instructions

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