Sausage Meatball and Kale Sheet Pan Meal

Name: Sausage Meatball and Kale Sheet Pan Meal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 1 lb red potatoes, quartered; 3/4 cup olive oil, divided; 1 tsp smoked paprika; 3 1/2 tsp kosher salt, divided; 1/4 tsp black pepper; 1/4 tsp red pepper flakes; 1 pint Cherry or grape tomatoes; 1/2 cup panko breadcrumbs; 1/4 cup milk; 1 lb Italian Ground Sausage; 1 large egg, beaten; 1 lb kale, chopped; 3 Tbsp red wine vinegar; 2 tsp Dijon mustard; 1 tsp brown sugar; 1/2 tsp garlic powder

User Reviews

4.1

30 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 bowls
Calories
919 kcal
Course
Lunch, Dinner, Brunch
Cuisine
American

Sausage Meatball and Kale Sheet Pan Meal

Robert Zimmerman

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This hearty Italian Sausage Meatballs and Kale Sheet Pan Meal is chock full of deep, tangy flavors and succulent textures! It's perfect for those days when you don't feel like cooking.

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Ingredients

Servings

1 lb red potatoes, quartered $1.25
3/4 cup olive oil, divided $1.44
1 tsp smoked paprika $0.10
3 1/2 tsp kosher salt, divided $0.28
1/4 tsp black pepper $0.02
1/4 tsp red pepper flakes $0.08
1 pint Cherry or grape tomatoes $1.89
1/2 cup panko breadcrumbs $0.50
1/4 cup milk $0.06
1 lb Italian Ground Sausage $4.99
1 large egg, beaten $0.17
1 lb kale, chopped $2.49
3 Tbsp red wine vinegar $0.42
2 tsp Dijon mustard $0.06
1 tsp brown sugar $0.02
1/2 tsp garlic powder $0.08

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Instructions

Preheat oven to 450°F. Place quartered red potatoes in a large bowl and drizzle with 1/4 cup olive oil. Mix smoked paprika, 2 teaspoons of salt, black pepper, and chili flakes. Sprinkle over the potatoes and toss. Place the potatoes in a sheet pan.
In the same bowl, add the tomatoes and sprinkle with 1/4 teaspoon salt. Scatter them over the potatoes.
Soak the breadcrumbs in milk. Break up Italian sausage in a large bowl. Mix in breadcrumbs and egg. Wet your fingers with a bit of leftover oil from the bowl the tomatoes were in. Roll 16 meatballs and place them on the sheet pan between the potatoes and tomatoes.
Bake for 10 minutes, then turn the meatballs and bake for another 10 minutes.
While the meatballs bake, add 1/2 lb of the kale to the same bowl the potatoes and tomatoes were in. Mix red wine vinegar, 1/2 cup olive oil, Dijon mustard, brown sugar, garlic powder, and 1/4 teaspoon salt. Toss the kale in the dressing, massaging it into the leaves.
Remove the sheet pan from the oven, and scatter kale all over.
Roast for 3 to 4 minutes until the kale has charred in spots. To serve, split raw kale between 4 bowls. Top with charred kale and tomatoes and mix. Finally, top with meatballs and potatoes.