Get ready to elevate your weeknight dinner game with a mouthwatering recipe that combines the rich, savory goodness of spiced pork meatballs and the creamy decadence of almond sauce. This sheet pan marvel isn't just a meal—it's a culinary adventure that promises to tantalize your taste buds, simplify your cooking process, and impress even the pickiest eaters. With just one pan and less than an hour of your time, you'll create a restaurant-worthy dish that brings together succulent meatballs, roasted vegetables, and a luxurious almond sauce that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1 egg
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup almond butter
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- In a large mixing bowl, combine ground pork, breadcrumbs, egg, 1 teaspoon smoked paprika, garlic powder, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. You should be able to create about 12-16 meatballs depending on size.
- Chop the mixed vegetables into roughly 1-inch pieces. Toss vegetables with olive oil, remaining smoked paprika, salt, and pepper in a separate bowl.
- Arrange meatballs and chopped vegetables on the sheet pan, ensuring they are spread out in a single layer without overcrowding.
- In a small bowl, whisk almond butter with 2-3 tablespoons of warm water to create a smooth sauce consistency. Set aside.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until meatballs are fully cooked (internal temperature reaches 160°F) and vegetables are tender and slightly caramelized.
- Remove from oven and drizzle almond butter sauce over meatballs and vegetables before serving.
- Let rest for 3-5 minutes before plating to allow juices to redistribute. Serve hot.
Tips
- For the juiciest meatballs, avoid overmixing the meat mixture—mix just until ingredients are incorporated to prevent tough meatballs.
- Use a meat thermometer to ensure meatballs reach the safe internal temperature of 160°F without overcooking.
- Cut vegetables into uniform sizes to ensure even roasting and caramelization.
- Don't overcrowd the sheet pan—give meatballs and vegetables space to brown and roast properly.
- Let the dish rest for a few minutes after cooking to allow juices to redistribute, ensuring maximum flavor and tenderness.
- For extra flavor, consider adding a pinch of red pepper flakes to the meatball mixture or almond sauce for a subtle kick.
- If almond butter sauce is too thick, thin it with warm water or a splash of chicken broth to reach desired consistency.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 28g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 120mg
