Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pint grape or cherry tomatoes, halved
- 1head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch pieces (about 4 cups)
- ½pound cremini mushrooms, trimmed and sliced (about 3 cups)
- ¼cup olive oil, plus more as needed
- 1½teaspoons dried oregano
- 1teaspoon red-pepper flakes
- Kosher salt
- ¾pound bulk spicy or sweet Italian sausage (or fresh sausages removed from casing)
- ¼cup plus 2 tablespoons grated Parmesan, plus more for serving
- 1loaf soft Italian bread, split lengthwise
- 3 to 5small garlic cloves, grated or minced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
595 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 33 grams protein; 1203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with ¼ cup oil. Season with 1 teaspoon oregano, ½ teaspoon red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch balls. (There should be about 30.) Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons Parmesan. Roast for 15 minutes.
- Step 2
Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons of oil. Spread the grated garlic on the bread, then sprinkle with the remaining ½ teaspoon red-pepper flakes, ½ teaspoon oregano and salt to taste. Cut into 3- to 4-inch pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.
- Step 3
After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining ¼ cup Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)
- Step 4
Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese.
Private Notes
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Cooking Notes
barbara
We loved this! No pasta. No additional sauce. I added an onion quartered and a head of garlic to the roast. You could also add diced potatoes as well as bell peppers. This recipe is easily adapted to whatever you have.
rm
This was so great. After I made it I thought about it all week. It would just hit me in the middle of the day-like wow. Remember when you made that Saturday, that was really good. Or when I made other dinners I thought-this really isn’t as good as that dinner.
Dawning Hope
To Lea - no, making small meatballs of the sausage is not just pretentious make-work. The sausage balls cooks in less time, so can be thoroughly cooked without becoming dried out as full-size sausages can do. Similarly, the greater surface area of sausage in balls vs links enables each bite to be bathed in the tomato juices. And It really didn’t take very much time to make 1” balls - so well worth it!
Cian
Delicious. I used cherry tomatoes and I think it would come out different (less liquid) with grape tomatoes. I think the recipe should have indicated a preference for one or the other in terms of how they think it should turn out? Mine was great but I wondered. As I didn't plan on making garlic toast, I roasted a head of garlic and squeezed it over the mix before serving. Also added an onion cut into big pieces because I love roasted onion with most roasted veggies.
franw
Adding this with a side of polenta.....delish!
Jessica
I panicked at the last minute and threw in a can of drained cannellini beans - and it was a very good idea! It kind of brought everything together to feel like a more complete meal. (I also added onion quarters and some whole peeled garlic cloves from the start, which worked really well.)
Tracy
I really enjoyed this meal, and so did everyone in my house. I think I would add some tomato sauce next time, maybe just replace the tomatoes completely with it, although they were yummy roasted as well, but I thought it could have done with something to add some moisture. You could probably sub whatever veg you have and just add time if needed. Will make again.
Johnny
"Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack" So it's the opposite of that to start...
zack
We didn’t have a loaf of bread so we served this on a bed of polenta with the bread ingredients (oregano, garlic, red pepper) mixed into it.
Ron Nemirow
Made this using frozen Beyond Sausage and it turned out good
Olivia J.
I probably make some variation of this once a week for a quick dinner. I’ve used bell pepper, onions, broccoli and hot sausage. I also like to add a few whole garlic cloves to infuse the oil while roasting.
Courtney
This is the best sheet pan dinner ever! All the veggies were perfectly roasted, pinched-sausage meatballs are genius (mine did not require rolling), and WHY NOT throw in a sheet of garlic bread?! This came together so fast and all kids 6-3-1 ate it. A keeper!
Gaily Tucson
Made this: using a coarse microplane, and the parm made lovely lacy frico on parchment paper, canola oil spray first. New favorite garnish! Used little toaster oven tray to make frico again. Better than I ever achieved in a skillet.
Liam
That’s right Lea! It’s all about boosting my ego.
Jean Miller
Zowie wowie this was good. Everyone, makes this immediately. I ignored the fussy part about flipping the grape tomatoes, and you should too. Otherwise followed as written. Astoundingly delicious and minimal effort—a perfect meal. We are making it again this week.
ChristineMDB
My husband took two bites and said "When are you going to make this again?" We loved the combination of flavors. Used smoked garlic sausage cut in chunks and everything roasted perfectly. Used less olive oil than called for. Next time I will roast less meat and more veg, just personal preference.
VP
This was good! For a quick and easy weeknight meal with minimal effort we loved it. We omitted the bread and I added skillet gnocchi which was good but next time I will make the effort to actually make the gnocchi in a skillet to crisp for some added texture. I added minced garlic to the sheet pan mixture. We liked that the tomatoes were juicy it made it not so dry which was a concern. Lastly, we added fresh basil and lightly added balsamic glaze. Simple and good.
Susan Mc
Frozen corn, snap peas, broccoli, shallots, garlic, extra red pepper flakes
Gloria R
Followed the directions as stated. I thought the meatballs were a bit blah - could be the sausage meat I bought. Used sweet - but prefer spicy. Veggies and juice were good.
Tammy
Delicious and an easy quick weekday meal!!
J
This came out very wet. Not surprising given the tomatoes and mushrooms I guess. But the idea that there would be crispy parm to scrape up after baking is a bit hilarious when the entire pan had about 1 cm of liquid at the bottom. Nothing really roasted - it more steamed. And coating the bread pan with oil before adding the bread just meant the bottom of the bread got sopping wet with oil too. So a very wet dinner all around. Wouldn’t make this again.
Katie
I made it tonight exactly as written, and I found it just OK. It was flavorful, but not anything special.
Evan
I don’t know how 3/4lb meat would ever come even close to 30x 1” meatballs. You’re lucky to get 12-16 out of 1lb. Are you supposed to make them smaller than 1”, or are you supposed to use more than 3/4lb sausage?
Chris G.
Made this tonight. Followed recipe. Was a little too spicy for us. In future I would use just 1/4 tsp Red pepper flakes in veggies. Also would not put any red pepper flakes on the bread.
deb
I can’t say this was that great that it deserved 5 stars. I gave it 4. Would make it again. Tasty, good for company. I am going to try leftovers with pasta and the bread on the side.
Merry Andromeda
This was fantastic! I added some sliced onions, a bulb of crushed garlic, waaay too many mushrooms, and some asparagus that needed to be cooked soon. Might have doubled the crushed red pepper. I also used some chicken Italian sausage instead to make my cardiologist happy. Hubby was very happy, too! He kept talking about how awesome it was. I also set aside the vege mixture and made that for a vegan in the house. Gardien has vegan meatballs that will go fantastic with this dish. Yum!
cookin’ in Tempe, Australia
Sausages! Or as we call them in Australia, “snags”, “bangers” or “mystery bags”… This has been my cheating heart’s method for making meatball sauce for years now. If you have a great butcher making real and properly spiced and flavoured sausages it’s magical but it can even make supermarket sausages taste fantastic.
Karen
If you are oil-conservative and dairy free, you can do great with this just spraying the veg to roasr. Any sausage will give you a bit more sauce, and if not saucy enough just toss it with any version of vinagrette or just a couple tablespoons of apple juice or white wine to moisten when you take it out of oven. Diced potatoes or canellini both effective for making it a “no-recipe” yummy weeknight feast. Can jazz it up tossing chopped any-fresh -herb or even arugula at the end,
Jennifer M
One of my absolute favorites. So easy. And if there are leftovers, I usually add them to plain pasta for a second round meal that's also incredible!
Kathy W
I made this with Impossible breakfast sausage and added fennel to the veggies--really delicious, but....my cherry tomatoes were so juicy that the Parmesan just disappeared into the ensuing liquid and didn't crisp up. Next time I will put the Parmesan on the sheet pan with the bread instead. I also took someone else's advice and roasted whole cloves of garlic, then squeezed them over the toasted bread instead of adding garlic to the olive oil mix. That was a great tip.
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