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.