Chicken meatballs are a meal prepping wonder and a fantastic addition to any chef’s arsenal of easy to prep items. These juicy, healthy, and freezer friendly balls of goodness paired with our balsamic brussel sprouts will have you coming back time and time again.
Ease of Making: Easy
How to Make Chicken Meatballs with Brussel Sprouts
If you love easy to prep, and even easier to cook recipes, look no further than our chicken meatballs with balsamic roasted brussel sprouts. We use a premade chicken meatball in this recipe which reduces your prep and bake time, making it even easier to pull together on a busy night. If you want to make your own meatballs, that’s fine too!
If making your own, choose a sausage with less than 8% saturated fat and one that is at least 90% meat so that it doesn’t have any fillers or other byproducts. Chicken and turkey sausage make the best healthy alternative to a traditional pork sausage with only 140-160 calories and 7-10 grams of fat per link compared to otherswhich can have up to 290-455 calories and 23-38 grams of fat.
How to Cook Balsamic Brussel Sprouts
Brussel sprouts typically come on a giant step or pre-plucked at your local grocery store. If you’re lucky enough to find already halved sprouts at your market, skip this next step.
If your chosen brussel sprouts are whole, slice them in half and trim off the bottom of the sprouts. Next you want to marinate the sprouts with the concentrated balsamic vinegar, garlic powder, salt, and olive oil.
Concentrated balsamic vinegar or balsamic reduction can be found at grocery stores, online or you can make your own. To make your own reduction, add balsamic vinegar to a non-stick pot or pan over a medium low heat and reduce it until it thickens enough to coat the back of a spoon with a smooth thick layer. Once you make your balsamic reduction you can store it in an airtight container for up to three months in the fridge.
How to Cook Chicken Meatballs
Start by preheating your oven to 400℉. Prep your vegetables by slicing your onion and rough chopping your garlic. Did you know garlic is actually a vegetable but is most referred to as an herb or spice?
Arrange your meatballs and brussel sprouts on your baking pan and top it off with the prepared onions and garlic. Bake in the oven for 15-20 minutes until the meatballs heat through and the veggies are properly roasted. Another option is to pop all of this into your air fryer for a crispier experience.
Meal Prep Tips for Chicken Meatballs with Brussel Sprouts
- Using pre-made chicken meatballs reduces prep time and the amount of dishes you need to wash afterwards.
- Easily substitute in turkey, beef or pork meatballs if that’s what you have on hand.
Sheet Pan Chicken Sausage Meatballs with Balsamic Brussel Sprouts
- 1.5 lbs pre-cooked meatballs (about 30 each)
- 12 oz brussel sprouts
- 1/4 each red onions (sliced)
- 2 cloves garlic (chopped)
- 2 tbsp concentrated balsamic vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
Pre-Cook (Mise En Place):
- Gather your equipment: cutting board, knife, sheet pan, parchment paper
- Pre-heat oven to 400F
- If brussel sprouts are whole, then slice them in half. Next, slice the red onions and chop the garlic.
- Marinate the brussel sprouts with the concentrated balsamic vinegar, garlic powder, salt, and olive oil.
- Place the meatballs and brussel sprouts on the sheet pan and top it off with the red onions and garlic.
- Bake in the oven for 15-20 minutes until the meatballs heat through and the veggies are roasted. Eat and enjoy!
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