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Sheet Pan Paleo Meatballs with Root Vegetables and Salsa Verde (Low FODMAP Optional)

These sheet pan meatballs are a complete paleo meal and so easy. Feel free to use all beef or swap chicken or turkey – any meat you like. Leave out the garlic if you want to make this recipe low FODMAP. The ingredient list might seem involved, but this is weeknight cooking at its easiest!
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Author Phoebe Lapine

Ingredients

For the kale salsa verde:

  • 4 Lacinato kale leaves
  • 1 cup mixed herbs chives, mint, parsley
  • 1 garlic clove optional
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice from ½ a lemon
  • 2 tablespoons capers
  • 1/2 teaspoon sea salt
  • Pinch of red pepper flakes

For the sheet pan:

  • 4 medium carrots thinly sliced on the bias
  • 2 small sweet potatoes cut into thin wedges
  • 1 delicata squash seeded, and thinly sliced
  • 1 golden beet cut into thin wedges
  • Olive oil
  • Sea salt

For the meatballs:

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Make the salsa verde: In a blender or small food processor, combine the kale, herbs, garlic (if using), olive oil, lemon juice, capers, sea salt and red pepper. Taste for seasoning and set aside.
  3. On a parchment-lined sheet pan, arrange the carrots, sweet potato, delicata and beets. Drizzle with a scant amount of olive oil and season with salt. Toss to combine and arrange in an even layer.
  4. In a large bowl, combine the ground beef and pork, egg, almond flour, chia seeds, sea salt, and smoked paprika. Add ¼ cup of the salsa verde to the meatballs.
  5. With clean hands, mix the meat with the other ingredients until loosely combined. You don’t want to overly break up the meat. Form the mixture into 2-inch balls (1/4 cup measure or an ice cream scoop works well for portioning) and roll in your hands until round and smooth. You should have a dozen balls.
  6. Arrange the balls on top of the vegetables and bake in the oven until cooked through and beginning to brown on the top, about 25-30 minutes.
  7. When the vegetables are caramelized and the meatballs have browned, remove from the oven and drizzle with the salsa verde. Enjoy!