a week of easy to make, easy to clean up meals

+ early access to this week's new recipe 🤫

Dec 08, 2024

I hope you’re loving my one pan meals series over on Instagram, TikTok, and YouTube this week! So far you’ve seen 7 one pan meals, so here’s a round up of the full week—maybe you want to use them as this week’s dinner plan?!

I have three more one pan meals coming at you this week… and if you want early access to my NEW lemon garlic sheet pan gnocchi with chicken meatballs recipe, keep on scrolling!! You know I love a sheet pan gnocchi situation and this one is the perfect balance of cozy vibes, tangy lemon, and salty parmesan. And of course we’re packing in two different veggies —this one is a must try! Keep scrolling for early access to the recipe and let me know if you try it 😊

one pan meals roundup

Here are all the one pan or one pot meals featured so far in the series! Watch videos on how to make all of these here. (vids are also included on each recipe!)

🍠 one pot warm veggie pasta — last week’s new recipe!!

🍄‍🟫 creamy mushroom chicken — elevate your next 30 minute meal

🐟 sheet pan mediterranean inspired salmon & veggies— truly eating the rainbow!

🌿 one pot spinach artichoke chicken thighs— cashews for creaminess 👌🏼

🍅 sheet pan gnocchi with pesto — love the festive colors of this one

🥣 three bean chili — the ideal comfort food, so easy to modify for preference

🥘 one pot chicken sausage, spinach, and rice — one of my first viral recipes!

🥬 white bean, kale, and sausage soup — the coziest winter soup, IMO

🍋 one-pan tuscan inspired chicken and rice — this is one of YOUR faves

lemon garlic sheet pan gnocchi with chicken meatballs

This lemon garlic sheet pan is bright & hearty thanks to the tart lemon used in both the meatballs and sauce. Combined with the crisp veggies and gnocchi, it’s the perfect mid-week meal that comes together super quick! Cut down on prep time with pre-chopped broccoli and brussels sprouts.

**Serves: 4 | Prep time: 20 minutes | Cook time: 20**

Ingredients

For the sheet pan

9 oz gluten-free potato gnocchi, or frozen cauliflower gnocchi (personally I prefer the frozen gnocchi, but either works!)
2 heaping cups 1-inch broccoli florets (about 1 head)
2 heaping cups halved brussels sprouts (about 1 pound)
2 tbsp olive oil
2 tsp garlic powder
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground black pepper

For the chicken meatballs

1 lb ground chicken
zest of 1 lemon
1/2 tsp kosher salt
1/4 cup grated parmesan cheese, optional

For the lemon garlic sauce

1/3 cup lemon juice (1 large or 2 small lemons) (reduce to 1/4 cup juice if desired)
3 tbsp melted butter, ghee, or vegan butter (can sub olive oil)
2 tbsp finely chopped parsley leaves (optional)
2 garlic cloves, peeled and minced
1/2 tsp kosher salt, plus additional to taste
1/2 tsp ground black pepper

Instructions:

Preheat the oven to 400F. Add the sheet pan gnocchi ingredients to a large lined sheet pan. With clean hands or a spatula, toss to coat the gnocchi and vegetables evenly with the oil and spices. Set the sheet pan aside.
In a large bowl, combine the ground chicken, lemon zest, and salt. With lightly oiled hands, shape into 12-15 evenly sized meatballs, and place them on the sheet pan.
Bake for 17 to 20 minutes, until the meatballs reach an internal temperature of 165F and the vegetables and gnocchi are crisp. (add 5 more minutes for extra crispy vegetables)
Meanwhile, prepare the lemon garlic sauce by combining all ingredients in a small bowl. Whisk vigorously for 30 to 60 seconds until evenly combined.
To serve, drizzle the sheet pan with the lemon garlic sauce and divide evenly among 4 plates. If prepping ahead, leave the sauce off until you are ready to eat. enjoy 💕

Storage: Refrigerate leftovers in a sealed container for up to 4 days.

Reheating: Microwave in a microwave safe dish for 2 to 4 minutes, or heat in an oven or air fryer at 350F for about 10 minutes, until warmed.

Notes: You can use either shelf stable gnocchi or frozen cauliflower gnocchi for this recipe, follow recipe directions as is for both! Swap out the brussels and broccoli for whatever root veggies you have on hand, adjust bake time accordingly.