SHEET-PAN SAUSAGE MEATBALLS WITH TOMATOES AND BROCCOLI
Instead of making meatballs from scratch, this weeknight recipe calls for rolling bulk sausage into small meatballs that cook alongside broccoli, tomatoes and mushrooms. Sprinkling a layer of Parmesan over the entire pan during the second half of cooking allows it to melt and crisp simultaneously; a blanket of gooey cheese coats the roasted tomatoes, while the Parmesan that falls directly onto the sheet pan becomes crunchy and frico-like. Use the garlic bread that cooks alongside to scrape up any pan juices or to assemble French bread pizzas.
Provided by Yasmin Fahr
Categories dinner, weekday, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 1/4 cup oil. Season with 1 teaspoon oregano, 1/2 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.
- 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 1/2 teaspoon red-pepper flakes, 1/2 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.
- After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining 1/4 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.)
- 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.
SAUSAGE AND VEGETABLE SHEET PAN DINNER
An easy dinner exploding with flavor baked all in one pan! Broccoli, baby potatoes, and carrots are tossed in a mixture of olive oil, whole grain mustard, and Pecorino cheese, then baked alongside mild Italian sausage. The result is a satisfying family-friendly supper that requires hardly any effort.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
- Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 475.7 calories, Carbohydrate 25.2 g, Cholesterol 48.2 mg, Fat 33.3 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 9.6 g, Sodium 1164.4 mg, Sugar 4.1 g
SHEET-PAN SAUSAGE PARMESAN WITH GARLICKY BROCCOLI
Using quarter sheet pans (small rimmed baking pans measuring about 12 inches by 9 inches) allows you to cook your main course and side dish at the same time in the same oven, but without the mixing of flavors that would happen if you combined everything in one large pan. So the sausage juices can mingle with the tomato sauce and melted cheese, without compromising the roasted garlicky broccoli to serve alongside. You can use hot or sweet Italian sausages here, or a combination - as long as you can remember which is which for serving.
Provided by Melissa Clark
Categories dinner, quick, weekday, sausages, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oven to 450 degrees. Prepare sauce: In a large skillet over medium heat, heat oil until shimmering. Stir in garlic and red pepper flakes, and cook until fragrant, about 1 minute. Stir in tomatoes, basil sprig, salt and pepper, and bring to a brisk simmer. Simmer until sauce is very thick and most of the moisture is evaporated, 15 to 20 minutes. It should be thicker than the usual marinara sauce. Remove and discard basil sprig.
- While sauce is cooking, toss broccoli with oil, red pepper flakes and salt on a quarter-size rimmed baking sheet (or use a regular sized rimmed baking sheet), and place in oven.
- Arrange sausage in a single layer on a quarter-size rimmed baking sheet or in a 9-by-13-inch roasting pan, and roast along with broccoli until golden on the bottom, about 15 minutes. Flip sausages over so browned sides are on top.
- When you flip the sausages, remove broccoli from oven and toss with sliced garlic. (Reserve grated garlic for later.) Drizzle broccoli with a little more oil. Return pan to oven and continue to roast broccoli and sausages until sausages are cooked through and broccoli is tender and browned, about 5 minutes longer.
- Meanwhile, mix ricotta with grated garlic.
- When broccoli is done, remove from oven and tent with foil to keep warm. Top sausage with tomato sauce and dollops of ricotta, then drizzle with olive oil and grind pepper generously over top. Sprinkle on mozzarella and Parmesan. Bake until cheese is melted and bubbly, and the garlic is opaque, 3 to 5 minutes. Or if you prefer you can broil the cheese to melt it, 1 to 3 minutes.
- Serve sausages, sauce and cheeses with broccoli on the side. Pass crusty bread for sopping up the tomato sauce.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 1211 milligrams, Sugar 4 grams
EASY SHEET-PAN MEATBALLS
No-mess meatballs! Just pat the meat mixture in a pan and bake and they're ready in 35 minutes. Keep some on hand in the freezer for a variety of recipes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. In large bowl, beat egg. Stir in all remaining ingredients.
- In sprayed foil-lined pan, shape beef mixture into 8-inch square. Cut into 25 squares; do not separate.
- Bake 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. With sharp knife, cut apart meatballs.
Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 1/2 g
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