Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

This lemon garlic sheet pan is bright and 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! To cut down on prep time, you could buy pre-chopped broccoli and brussels sprouts.

Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs Ingredient Notes

Gnocchi: Roasts beautifully on a sheet pan, creating a crispy outside and pillowy inside. It’s a convenient pantry staple that cooks quickly and adds satisfying texture. Cauliflower-based versions work well for a lighter option.

Broccoli: Adds a hearty, slightly sweet flavor that caramelizes nicely in the oven. It brings vibrant color and a good source of fiber to the dish. Roasting enhances its nutty undertones and keeps the texture crisp-tender.

Brussels sprouts: These develop deep, savory flavor when roasted, balancing out the brightness of the lemon sauce. Their edges become golden and crispy, adding great texture to each bite. They’re also nutrient-dense and hold up well on a hot sheet pan.

Ground chicken: Provides a lean protein base for the meatballs while staying tender and juicy when baked. It absorbs the lemon zest and seasonings well, making it flavorful without being heavy. A versatile choice that pairs well with both bold sauces and delicate vegetables.

Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

Recipe by Jenn Lueke

4.4 from 57 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

20

minutes

This lemon garlic sheet pan is bright and 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! To cut down on prep time, you could buy pre-chopped broccoli and brussels sprouts.

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Ingredients

• For the Sheet Pan

• 9 to 12 ounces gluten-free potato gnocchi

• 2 heaping cups 1-inch broccoli florets (about 1 head)

• 2 heaping cups halved brussels sprouts (about 1 pound)

• 2 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• For the Chicken Meatballs

• 1 pound ground chicken

• zest of 1 lemon

• 1/2 teaspoon kosher salt

• 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 tablespoons melted butter, ghee, or vegan butter (can sub olive oil)

• 2 tablespoons finely chopped parsley leaves (optional)

• 2 garlic cloves, peeled and minced

• 1/2 teaspoon kosher salt, plus additional to taste

• 1/2 teaspoon ground black pepper

• For Serving

• 1/4 cup grated parmesan cheese, optional

Directions

• Preheat the oven to 400ºF.
• Add the gnocchi, broccoli, and brussels sprouts to a large lined sheet pan. Add the olive oil, garlic powder, dried oregano, salt, and ground black pepper, and 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 to 15 evenly sized meatballs, and place them on the sheet pan.
• Bake until the meatballs reach an internal temperature of 165ºF and the vegetables and gnocchi are crisp, 17 to 20 minutes. Add 5 minutes of baking time prior to adding the meatballs for extra crispy vegetables.
• Meanwhile, prepare the Lemon Garlic Sauce: add the ingredients to a small bowl and whisk vigorously until evenly combined, 30 to 60 seconds.
• To serve, drizzle the sauce over the sheet pan and divide evenly among 4 plates. Top with grated parmesan.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days.
• Reheating: For best results, bake or air fry at 350ºF until crisp and warm, 5 to 10 minutes. Or, microwave until warm, about 2 minutes.
• Gnocchi: Easily swap the fresh gnocchi for frozen cauliflower gnocchi and follow the recipe as is.
• Sauce: You can drizzle the sauce on plates individually or across the entire sheet pan. If prepping ahead, leave the sauce off until you are ready to eat.

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