When the holiday season hits and the “to-do” list seems to be never ending, it’s more important than ever to stay on track with your healthy cooking and eating even though that may seem like more work than you have time for. But with recipes like this Sausage Meatballs with Roasted Potatoes and Broccoli, you can put your weeknight cooking on autopilot and stay healthy during this busy time!
Is anyone else in denial about how the weeks on the calendar seem to be ticking by at lightning speed? I mean, come on, school has barely started (right?!?), and now it’s already time to be thinking of Thanksgiving!
And with Thanksgiving being so late in the month this year, Christmas is literally right around the corner!
I know it can SEEM easier to let it all go when it comes to your health and eating goals and then promise to get back on track in January. The problem is, when you indulge too much, or swap drive-through dinners for healthy homecooked dinners, your health and energy will suffer. And, I don’t know about you, but during the busy holiday season, I need all the energy I can get to get ALL THE THINGS done and be healthy enough to enjoy all the festive events that are happening.
Making meals like this Sausage Meatballs with Roasted Potatoes and Broccoli are an easy way to stay on track throughout the busy holiday season!
How Many Ingredients are in this Sausage Meatballs with Roasted Potatoes and Broccoli Recipe?
To make this recipe, you will need 5 simple ingredients, PLUS pantry ingredients of olive oil, salt, and pepper, and this Homemade Italian Sausage Seasoning Recipe, which is a simple homemade mixture of dried herbs and spices.
If you have a little extra time and want to make the meal even more flavorful, you can make this Creamy Roasted Pepper Tomato Sauce to go along with the meatballs and veggies. It especially tastes great with the meatballs and potatoes. Kind of like ketchup, only WAY better (and healthier!).
Can I Make this Sausage Meatballs with Roasted Potatoes and Broccoli Recipe without using the Italian Sausage Seasoning?
If you haven’t already made this Homemade Italian Sausage Seasoning Recipe, I’d suggest you give it a try. It’s really easy to make, and you can make a double or triple batch and keep it in your pantry for up to 6 months. Fresh (and healthier!) Italian sausage will always be at your fingertips if you keep this spice mix in your pantry!
If you want to make this Sausage Meatballs with Roasted Potatoes and Broccoli recipe and DON’T have any of the Homemade Italian Sausage Seasoning made (and don’t have time to whip up a batch), you can easily substitute a simpler mix of herbs and spices instead. I’ve given that substitution as a tip at the bottom of the recipe.
Can I use Frozen Broccoli in this Sausage Meatballs with Roasted Potatoes and Broccoli Recipe?
Frozen broccoli won’t turn out the same when roasted compared to fresh broccoli. I don’t recommend substituting frozen broccoli for this recipe.
Can I make this Sausage Meatballs with Roasted Potatoes and Broccoli Recipe Ahead?
If it’s easier, you can make parts of this recipe in advance. You can mix and shape the meatballs up to 24 hours in advance. Arrange them on the baking pan, cover the pan, and store them in the refrigerator up to 24 hours. Then, bake as directed in the recipe.
The broccoli can be cut into florets up to 24 hours ahead. Store the broccoli florets in an airtight container in the refrigerator up to 24 hours before finishing the recipe.
The potatoes should be washed and cut right when you’re ready to roast them.
If you’re making the Creamy Roasted Pepper Tomato Sauce to serve with this recipe, you can make it up to 3 days in advance. Store it in an airtight container (preferably non-plastic) in the refrigerator up to 3 days. Warm it before serving with the meatballs and veggies.
This holiday season, give yourself the gift of being intentional about staying on track with your healthy cooking and eating. You’ll thank yourself later, I promise!
Sausage Meatballs with Roasted Potatoes and Broccoli
- 1 pound lean ground pork
- ¼ cup finely chopped onion
- 2 teaspoons Homemade Italian Sausage Seasoning* (recipe link in blog text above this recipe)
- 1 pound Yukon gold potatoes (3 medium to large potatoes), scrubbed
- 3 heads fresh broccoli (about 1 ½ pounds total), cut into 1 ½ to 2 inch florets
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- ½ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- Creamy Roasted Pepper Tomato Sauce, warmed (optional) (recipe link in blog text above this recipe)
- Preheat oven to 425°F. Arrange racks in oven so the top rack is positioned in the upper one-third of the oven and the bottom rack is positioned in the lower one-third of the oven.
- Line a small shallow baking pan with parchment paper or foil; set aside. For meatballs, in a medium bowl combine pork, onion, and Sausage Seasoning. Shape meat mixture into twelve equal size meatballs. Place in prepared pan, leaving space between the meatballs. Set aside.
- Line a large shallow baking pan (such as a half sheet pan) with parchment paper. Cut potatoes lengthwise into ½ x ½ -inch-thick strips (to resemble thick French fries). Place potatoes on one half of the prepared pan. Add broccoli to other half of pan. Drizzle vegetables with oil. Sprinkle with salt, garlic, and pepper. Toss vegetables to coat with seasonings, keeping potatoes and broccoli on separate sides of the pan if desired.
- Roast vegetables, uncovered, on the top oven rack for 10 minutes. Stir vegetables. Place pan of vegetables on the lower rack in the oven. Place pan of meatballs on the top oven rack. Roast meatballs 18 to 22 minutes or until an instant-read thermometer inserted into two stacked meatballs registers 160°F. Roast vegetables 15 to 25 minutes more or until vegetables are just tender.
- If desired, serve meatballs and vegetables with warmed Creamy Roasted Pepper Tomato Sauce.