Sheet Pan Chicken and Ricotta Meatballs with Broccoli

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A delicious meal that's ready to serve in under 45 minutes!

Meet our Sheet Pan Chicken and Ricotta Meatballs with Broccoli, a well-balanced, healthy meal with layers of flavor without feeling too heavy—the perfect blend of fresh and hearty in every bite. We love a good sheet pan meal because they are so easy to clean up!

This delicious dish comes together in under 45 minutes, making it perfect for busy evenings. To save even more time, prepare the meatball mixture in the morning and refrigerate it until dinner.

The best part: This recipe is freezer-friendly, making it convenient for future dinners too!

Sheet Pan Chicken and Ricotta Meatballs with Broccoli

Ingredients

1 lb ground chicken
½ cup ricotta cheese
¼ cup breadcrumbs
¼ cup grated Pecorino Romano cheese
1 egg
2 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
½ tsp Kosher salt
1 head of broccoli, florets only
Olive oil for drizzling
Salt and pepper to taste
Paprika

Garnish

Grated Pecorino Ramono cheese

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, 1/2 teaspoon Kosher salt, and the desired amount of ground black pepper. Mix until well combined. Chill for 30 minutes or make ahead and store in the refrigerator for up to one day.
Shape the chicken mixture into meatballs about 1.5” inches in diameter and place them on the parchment-lined baking sheet. Top each meatball with a bit of paprika to add color.
Arrange the broccoli florets on the baking sheet around the meatballs.
Drizzle olive oil over the broccoli and season with salt and pepper to taste.
Bake in the preheated oven for 25-30 minutes or until the meatballs are cooked and the broccoli is tender and slightly charred.
Serve immediately. Add additional Grated Pecorino Romano cheese if desired.