One-Pan Meatballs with Potatoes and Broccoli

Serves 2

This recipe is an example of how an efficient use of time helps you turn out a terrific dinner with very little effort or stress. While the potatoes and broccoli roast, stir and shape the meatballs. Add them to the sheet pan with the veggies, then clean up in the 15 minutes it takes for the meatballs to cook. And then there’s only one pan to deal with when dinner is done!

Prep: 20 minutes

Roast: 25 minutes

Total: 45 minutes

• FOR THE POTATOES AND BROCCOLI
• 2 medium Yukon Gold potatoes (about 8 ounces total), scrubbed and cut into ½-inch-thick wedges
• 2 cups broccoli florets
• 1 clove garlic, thinly sliced
• ¼ teaspoon salt
• 2 tablespoons extra-virgin olive oil

• FOR THE MEATBALLS
• 1 large egg
• 2 tablespoons almond flour
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon salt
• ⅛ teaspoon red pepper flakes
• 8 ounces ground beef
• 1 ounce thinly sliced pancetta, chopped
• ¼ cup finely chopped onion
• ¾ cup Whole30-compliant tomato-basil pasta sauce, warmed
• Lemon wedges

Preheat the oven to 425°F. Line a large rimmed baking pan with foil.

PREPARE THE POTATOES AND BROCCOLI: Place the potatoes and broccoli on the pan, sprinkle with the garlic and salt, and drizzle with the olive oil. Toss to coat and spread in an even layer on half of the pan. Roast for 10 minutes.

PREPARE THE MEATBALLS: Meanwhile, in a medium bowl, whisk together the egg, almond flour, Italian seasoning, salt, and pepper flakes. Add the ground beef, pancetta, and onion. Mix with your hands just until combined, then shape into 6 meatballs.

Arrange the meatballs on the other side of the pan. Roast until the vegetables are tender and the meatballs’ internal temperature is 160°F, about 15 minutes longer.

Toss the meatballs with the warmed pasta sauce. Serve with the vegetables and lemon wedges.