Ingredients
Vegetables and Gnocchi
- 8 oz gnocchi (½ lb)
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 small red onion, sliced (or half a medium onion)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Chicken Sage Meatballs
- 1 lb ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup parmesan cheese, grated
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Lemon Maple Dijon Sauce
- 2 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon extra virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat and prepare the pan: Preheat the oven to 400℉ (200°C) and line a large rimmed baking sheet with parchment paper. Spray with cooking spray to prevent sticking.
- Mix vegetables and gnocchi: In a large bowl, combine diced butternut squash, halved Brussels sprouts, sliced red onion, gnocchi, olive oil, dried thyme, garlic powder, dried rosemary, kosher salt, and black pepper. Toss thoroughly to coat everything evenly with the oil and seasonings.
- Prepare the chicken sage meatballs: In another bowl, gently combine ground chicken, egg, panko breadcrumbs, grated parmesan, fresh sage, fresh parsley, olive oil, lemon juice, garlic powder, onion powder, kosher salt, and black pepper. Be careful not to overmix to keep the meatballs tender.
- Form and arrange meatballs: Using a small cookie scoop or tablespoon, portion out about 2 tablespoons of the meat mixture and form into meatballs. Place each meatball directly onto the sheet pan with the gnocchi and vegetables in a single layer. You should have approximately 18 meatballs.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the meatballs reach an internal temperature of 165℉ (75°C) and the vegetables and gnocchi are tender and lightly browned.
- Make the lemon sauce: While the sheet pan meal cooks, whisk together lemon juice, pure maple syrup, Dijon mustard, olive oil, garlic powder, kosher salt, and black pepper in a small bowl or mason jar until smooth.
- Serve: Once baked, remove the sheet pan from the oven and drizzle the lemon maple Dijon sauce over the gnocchi and meatballs. Optionally, top with extra grated parmesan cheese before serving. The sauce can also be served on the side if preferred.
- Enjoy your meal: Serve immediately while warm. Be sure to use a large sheet pan so that everything is spread in a single layer for even roasting and cooking.
Notes
- Use a large rimmed sheet pan to avoid overcrowding, which prevents proper roasting and makes the gnocchi and vegetables soggy.
- Careful not to overmix the meatball mixture to keep meatballs tender and juicy.
- You can customize the vegetables with other fall veggies like carrots or sweet potatoes if desired.
- Use a meat thermometer to ensure the chicken meatballs are fully cooked to 165℉ (75°C) for food safety.
- Leftover sauce can be stored in the refrigerator for up to 3 days and used as a flavorful dressing or dip.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
