Sheet Pan Meatballs and Roasted Kale Salad
This Sheet Pan Meatballs and Roasted Kale Salad is an easy, nourishing meal that delivers big flavor with minimal effort. The juicy, golden-brown meatballs pair perfectly with a nutrient-dense salad and tangy dressing, making this a well-balanced dinner that’s just as delicious as it is simple.
Ingredients
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.