To all my friends out there embarking on a September Whole30:  how’s it going!?
 
I did my one-and-only “pregnant Whole30” in July, so I’m more of a spectator & cheerleader this month.  🙂  
 
I’ve had questions about how I decided when to do my pregnant Whole30 and why- and for me it was when I started to feel more “myself” and less like a walking nausea pit after the first trimester!!
 
You can read more on my first trimester HERE.  It could have been worse, but could have been better.

I truly ate as many nutrient dense meals as I could, but there were definitely a number of nights where I really could not stomach much at all- and what I could stomach was along the lines of cheese quesadillas & gluten free pizza.  So I took it day by day, meal by meal, and forced down as many healthy options as possible before I was in the clear.

 
As soon as that passed and I felt less like a sick-to-my-stomach zombie, I gave myself a little time to just get back to my usual eating habits.  A Whole30 felt right a couple of weeks after that, and gave me the reset I needed to get my mindset right for a healthy remainder of my pregnancy.  
 
There’s information on a “pregnant Whole30” and what modifications you can make if needed HERE:  https://whole30.com/2017/03/whole30-pregnancy/
 
 
Now onto this one pan deliciousness: whether you are Whole30ing or not!
 
These sheet pan meatballs came to life in my IG stories months ago and I got (literally) HUNDREDS of messages asking for details on how to make them.  At that point, I didn’t have an official recipe because I was just doing my thang in the kitchen and flying by the seat of my pants- which is my favorite way to cook.
 
I’ve made these a few more times since then, and nailed down a recipe that includes a whole other sheet pan full of veggies to serve the meatballs over.  You could totally do spaghetti squash or zoodles too!
 
 
Cooking for a smaller crowd, or don’t love ALL leftovers like I do?  Feel free to cut the recipe in half.  🙂  You could then fit it all on one sheet pan.
 
PS:  I don’t usually include serving size because I find that very hard to determine.  I’m more of a four-meatball girl, while my husband easily eats at least six.  Eat what fills you up & meets your needs based on your lifestyle & activity levels.  
 
This makes 24 meatballs- so think about how many meatballs you would eat in one sitting, and go from there.  🙂
 
Hope you enjoy!!
 
 

Print Recipe

Sheet Pan Marinara Meatballs & Veggies

Servings: 6
Calories: 805kcal

Ingredients

  • 1 lb ground beef
  • 1 lb sausage
  • 1/4 cup almond flour
  • 1 tsp Italian herb blend
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1 large red bell pepper, cut into bite-sized pieces
  • 2-3 cups zucchini, cut into into bite-sized pieces
  • 3 cups broccoli florets
  • 1 tbsp olive oil
  • pinch salt & pepper to taste
  • 1 jar (24oz jar) marinara sauce (Thrive Market makes our favorite Whole30 compliant sauces)

Instructions

  • Preheat the oven to 400ºF.
  • Line two baking sheets with parchment paper for easy cleanup, or leave them bare if you prefer!
  • Line two baking sheets with parchment paper for easy cleanup, or leave them bare if you prefer!
  • Roll the mixture into 24 meatballs.  Arrange the meatballs on one of the lined baking sheets in rows, not touching.  Drizzle the tops with olive oil.
  • On a second baking sheet, add the vegetables:  bell pepper, zucchini, and broccoli.  Drizzle lightly with olive oil and season with salt & pepper, then toss to coat.  Spread the veggies out in a single layer.
  • Transfer both baking sheets to the oven and bake for 20 minutes or until the meatballs are cooked through & vegetables are slightly crispy.  I broil the meatballs for a few minutes at the end to brown the tops a bit, but it's optional!
  • Meanwhile, warm the marinara sauce (if using) in a medium saucepan over low heat.
  • Serve the meatballs & veggies in bowls with marinara scooped over top.  Enjoy!

Notes

  • Feel free to substitute whatever veggies you love or have on hand.  Cauliflower florets, baby tomatoes, & green beans make great additions to this dish!  Just aim for roughly 6 cups total of veggies, or whatever will fit on your baking dish without overcrowding too much.
  • For the sausage, I use the ground pork sausage from ButcherBox or an Italian sausage from the grocery store or Trader Joe’s (just be sure to remove any casings).  You could substitute ground pork if you like, or use beef only.
  • Some of my favorite Whole30 compliant marinara sauces include sugar free options from:  Cucina Antica, Rao’s, Thrive Market (they have some great Whole30 options for a great price), and Whole Foods 365 brand.
 

Nutrition

Calories: 805kcal | Carbohydrates: 19g | Protein: 45g | Fat: 62g | Saturated Fat: 20g | Cholesterol: 203mg | Sodium: 2023mg | Fiber: 7g | Sugar: 11g | Iron: 7mg
Filed   Beef, one dish meals, pork, Whole 30