Name: Sheet Pan Pork Meatballs with Yogurt Sauce & Ranch-Baked Broccoli
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (510 g) bags broccoli florets; 1.02 kg lean ground pork; ¾ cup plain Greek yogurt; 1 cup ranch dressing; black pepper; crushed red pepper; extra virgin olive oil; panko bread crumbs; salt

Sheet Pan Pork Meatballs with Yogurt Sauce & Ranch-Baked BroccoliSheet Pan Pork Meatballs with Yogurt Sauce & Ranch-Baked Broccoli — a 40-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 (510 g) bags broccoli florets

1.02 kg lean ground pork

¾ cup plain Greek yogurt

1 cup ranch dressing

black pepper

crushed red pepper

extra virgin olive oil

panko bread crumbs

salt

Instructions

Preheat oven to 220°C (425°F). Coat two large baking sheet pans with a thin layer of oil.

Place ⅔ of the dressing in a large bowl. Place remaining dressing in a small bowl and set aside for the sauce.

Add broccoli to the large bowl with the dressing along with salt and pepper. Stir to coat, then transfer broccoli to one of the baking sheets and spread out in an even layer. (Reserve bowl for the next step.)

Place pork, bread crumbs, and spices in the reserved bowl. Using your hands, mix well to combine.

Using a tablespoon measure, form the pork mixture into rounded meatballs. Arrange on the other baking sheet.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing broccoli and turning meatballs halfway through, until meatballs are cooked and broccoli is fork-tender, 18-20 minutes. Remove from oven.

Meanwhile, add yogurt, salt, and pepper to the small bowl with the dressing. Stir to combine the sauce.

To serve, divide sauce and broccoli between plates; top sauce with meatballs. Enjoy!

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