Sheet Pan Meatballs and Roasted Kale Salad
Looking for an easy, nutritious dinner that comes together on a single pan? This Sheet Pan Meatballs and Roasted Kale Salad is the perfect solution. Juicy, flavorful chicken meatballs roast alongside a kale salad, creating a meal that’s satisfying, nutrient-packed, and full of texture. The combination of tender meatballs, crispy roasted kale, and a bright, zesty dressing makes this dish both delicious and effortlessly simple.
Why You’ll Love Sheet Pan Meatballs and Roasted Kale Salad
This Sheet Pan Chicken Meatballs and Roasted Kale Salad is a perfect blend of ease, nutrition, and classic Italian flavors. With everything roasting on a single pan, cleanup is effortless, making it an ideal weeknight meal. While the meatballs cook, you’ll prep the kale, carrots, and sun-dried tomatoes, which are then added to the pan to roast together on top of the meatballs. The result is a wholesome, satisfying dish featuring juicy, tender meatballs, slightly caramelized and crispy greens, and a tangy balsamic dressing. Plus, it reheats beautifully, making it a great choice for meal prep or leftovers!
Ingredient Notes
Ground Chicken. Lean yet flavorful, ground chicken keeps the meatballs light but juicy. You can also use ground turkey.
Panko Breadcrumbs. Helps bind the meatballs while keeping them tender.
Parmesan Cheese. Adds umami and richness to the meatballs.
Kale. Roasting kale brings out its natural sweetness and makes it perfectly crispy.
Carrots and Sun Dried Tomatoes. Add a variety of textures and flavor to the salad.
Balsamic Vinaigrette. The key to a bright, zesty dressing that ties everything together.
Tips for Making This Recipe
- Customize Your Meatballs – Add Calabrian chili paste, garlic, chopped fresh herbs, etc to build your perfect meatball
- Don’t Overwork the Meat Mixture – Mix just until combined to keep the meatballs tender
- Maximize Your Efficiency – Prep the salad while the meatballs cook to cut down on time in the kitchen
- Add Dressing While Warm – Tossing the roasted kale with the balsamic vinaigrette while it’s still warm helps the flavors meld
More Weeknight Dinners You’ll Love
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Weeknight Kimchi Shiitake Ramen (only 30 minutes!)
20 Minute Pesto Pasta with Charred Radicchio and Sun Dried Tomatoes
Sheet Pan Meatballs and Roasted Kale Salad
PRINT PINIngredients
Chicken Meatballs
- 1 lb ground chicken or turkey
- 1 egg
- ½ c panko breadcrumbs
- 1 tbsp minced parsley
- 2 tbsp grated parmesan cheese plus more for serving
- ½ tsp salt
- pepper
Kale Salad
- 1 bunch dino kale
- 1 medium carrot
- ½ c sliced sun dried tomatoes
- extra virgin olive oil
- salt to taste
Balsamic Dressing
- ¼ c balsamic vinegar
- 1 tsp dijon mustard
- ½ c extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400℉ and line a sheet pan with parchment paper.
- First make the meatballs: mix all the meatball ingredients together in a large bowl. Roll the meatballs into 16 meatballs and arrange them on the baking sheet. Bake 20 minutes.
- As the meatballs cook, prep the salad ingredients. Remove large stems from kale and thinly slice. Slice the carrot into thin ribbons with a Y-vegetable peeler or mandoline. Measure out 1/2 of sun dried tomatoes and slice (if they are not already sliced).
- When the timer goes off for the meatballs, add the kale, carrots, and sun dried tomatoes onto the sheet pan on top of cooked meatballs. Toss with a generous drizzle of olive oil and sprinkle of salt. Roast for another 5 minutes.
- Make the vinaigrette: in a small jar shake together all of the vinaigrette ingredients.
- Serve the meatballs and salad topped with a drizzle of balsamic vinaigrette and a generous sprinkle of parmesan cheese.