Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing

This Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing is an easy and healthy weeknight dinner to enjoy all Autumn long! Sweet potato, brussels sprouts, chickpeas and gluten free chicken meatballs all get baked on one sheet pan for minimal clean-up. Finish it off with a drizzle of creamy maple tahini dressing, and dinner is served! You won’t even know it’s gluten free, dairy free, high in protein and fiber.

Ahhh…it’s officially time for Fall recipes! I mean…it’s not technically Fall yet but I can’t wait any longer. So hello and welcome to my first fall recipe of 2024! And, it just so happens to be the 6th recipe of my 30-in-30 series, where every meal has at least 30 grams of protein and is ready in 30 minutes or less.

This was my first time ever adding meatballs to a sheet pan recipe, and I can’t believe it took me this long to try it out. It’s so convenient that the chicken meatballs are cooked on the same sheet pan as the sweet potato and brussels sprouts. Less clean up = more time to eat and enjoy your meal!

And don’t even get me started on the maple tahini dressing. This fall sheet pan dinner is delicious on it’s own, but when you finish it off with a drizzle of that maple tahini dressing…it’s game over. It’s truly the perfect touch!

So whether you just need an easy, quick and healthy weeknight dinner, or you want to fully lean into the autumn vibes, this fall sheet pan chicken meatballs and veggies with maple tahini dressing is the recipe for youuu! In just 30 minutes, you’ll have a gluten free, dairy free, high protein and high fiber dinner ready to go. Enjoy 🙂

Why You’ll Love this Fall Sheet Pan Dinner

• It packs in 34g of protein and 13g of fiber per serving!
• The maple tahini dressing brings this sheet pan dinner to the next level.
• It’s easy to make and ready in just 30 minutes!
• This is the perfect way to enjoy Fall produce like sweet potato and brussels sprouts.
• It’s gluten free and dairy free.
• Everything gets baked on one sheet pan for easy clean-up.

What You Need to Make this Fall Sheet Pan Dinner with Maple Tahini Dressing

For the Gluten Free Chicken Meatballs:

• Ground Chicken: This is a great source of lean protein! I prefer to use 92% lean so that they aren’t too dry. You could also use ground turkey instead.
• Egg: 1 large egg helps the chicken meatballs bind together.
• Coconut Flour: Coconut flour is a great gluten-free, grain-free substitute for panko breadcrumbs. You just need a little bit, as coconut flour is super absorbent.
• Grated Apple: This doesn’t change the flavor of the chicken meatballs dramatically, but it does add moisture and a fall flare! I used Gala apple, but you do you.
• Grated Onion: Grating the onion vs dicing it allows it to incorporate into the ground chicken mixture better.
• Garlic: 2-3 large cloves, minced.
• Fresh Sage: I know this seems like a force but trust me…it’s worth it!
• Dried Thyme, Kosher Salt & Black Pepper: No worries if you don’t have any dried thyme on hand…these chicken meatballs will still be delicious!

For the Fall Sheet Pan Dinner:

• Shaved Brussels Sprouts: For convenience, grab a bag of pre-shaved brussels sprouts from your local grocery store.
• Sweet Potato: You’ll need one medium sweet potato (roughly 12oz). No need to peel it…just wash thoroughly and then cut it into small cubes (about 1/2-3/4″). If they’re too big, they won’t get tender within the 20 minute cook time.
• Chickpeas: 1 can of chickpeas (garbanzo beans), drained & rinsed. This adds some lovely fiber!
• Avocado Oil: Coat all of the veggies in avocado oil, or your preferred oil.
• Italian Seasoning, Onion Powder, Garlic Powder, Smoked Paprika, Kosher Salt & Black Pepper: These simple seasonings impart some fall flavor and a bit of smoke.

For the Maple Tahini Dressing:

• Tahini: Tahini, AKA ground-up sesame seeds, has a nutty and slightly bitter taste. It’s also great for hormone balance! However, quality really does matter. I like Soom or Sesame King, but would NOT recommend the Trader Joe’s brand.
• Maple Syrup: Sweeten up the tahini dressing with a bit of maple syrup (or honey).
• White Wine Vinegar: Every dressing needs some acidity. You can use white wine vinegar or apple cider vinegar.
• Lemon Juice: Feel free to reduce the amount of lemon juice if you don’t love super acidic things. In a pinch, you could probably just substitute more vinegar.
• Garlic Powder, Kosher Salt & Black Pepper: Simple seasonings…you definitely already have them!
• Water: Start with 1 tbsp and then add more as needed to thin out the maple tahini dressing.

How To Make this Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing

Prepare the Gluten Free Chicken Meatballs:

First, preheat your oven to 400F. Then, add egg, coconut flour, grated apple, grated yellow onion, garlic, sage, thyme, salt & pepper to a large bowl. Whisk until combined. Add in the ground chicken and use your hands to gently incorporate, without over-mixing. Set aside.

Toss Sweet Potato, Brussels Sprouts & Chickpeas in Oil & Spices:

Next, add sweet potato, brussels sprouts and chickpeas to an extra-large baking sheet (21 x 15″). If you don’t own one this big, split it between two normal-sized baking sheets. Then, drizzle avocado oil and seasonings over the top. Toss to coat and then spread out evenly on the baking sheet(s). There should be minimal overlap.

Add Chicken Meatballs to the Sheet Pan:

Now, scoop out 2 tbsp of the ground chicken mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. Transfer to the oven and cook for 20 minutes. Optionally, switch your oven to broil for a few more minutes to get a nice golden finish on the meatballs and the veggies.

Mix together Maple Tahini Dressing & Drizzle on Top:

Meanwhile, add all maple tahini sauce ingredients to a small bowl and stir until combined and smooth. Continue to add more water as needed to get it to your desired consistency. It thickens up as it sits. Finally, drizzle the maple tahini sauce over the sheet pan. Top with chopped parsley, if you’d like. Enjoy!

What is Tahini?

Tahini is one of the most underrated ingredients, imo! It’s ground-up sesame seeds…kinda like sesame seed butter. It’s common in Mediterranean and Middle Eastern cuisine, but luckily is becoming more and more popular across the world. You may recognize it as one of the main ingredients in hummus.

The flavor of tahini is nutty and slightly bitter. It’s incredibly creamy so it makes for the perfect salad dressing base. I always pair it with some acid and a bit of sweetness, in this case maple syrup.

And lastly…if this matters to you, tahini is a good source of healthy fats, acts as an antioxidant and aids in hormone balance. So this maple tahini dressing not only tastes delicious but has tons of health benefits too!

Can I Use Ground Turkey Instead of Ground Chicken?

Yes, absolutely! These gluten free meatballs can be made with either ground chicken or ground turkey, but make sure to use about 92-93% lean for the best results. If you use 99% lean, they are more prone to drying out!

Are There Any Substitutes for Coconut Flour in the Gluten Free Chicken Meatballs?

Coconut flour is a great gluten-free and grain-free substitute for panko breadcrumbs. You really only need a small amount of it too, since it’s super absorbent. However, if you don’t have any on hand, you can try using 1/2 cup of almond flour, oat flour or normal panko breadcrumbs (if you’re not gluten free).

Equipment Recommendations:

You can make this recipe work with whatever equipment you have on hand, but here are two things that I think will make your life a lot easier!

• Extra Large Baking Sheet: This is the best $15 I’ve ever spent! This baking sheet is 21″ x 15″ and allows you to fit so much. If you don’t have one of these, you’ll want to split the recipe between two normal-sized baking sheets so that there’s not too much overlap.
• Cookie Scoop: I always use this 2 tbsp cookie scoop to measure out my meatballs. It ensures that they’re uniform in size which leads to even cooking.

How Should I Store Leftovers of this Fall Sheet Pan Dinner with Maple Tahini Dressing?

This Fall Sheet Pan Dinner with Maple Tahini Dressing would be perfect for meal prep! Simply allow it to cool down, then transfer it to an airtight container and store in the fridge for up to 4 days.

I would recommend leaving off the maple tahini dressing and storing it in a separate container. It will likely thicken up in the fridge, but you can fix that by thinning it out with a bit of water. When you’re ready to eat, re-heat the chicken meatballs and veggies gently in the microwave and then top with some of the maple tahini dressing!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Sheet Pan Dinner Recipes?

• Honey Mustard Salmon Sheet Pan Meal
• Spanish Chicken and Chorizo Sheet Pan Dinner
• Kung Pao Chicken and Cauliflower Sheet Pan Meal

Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing

This Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing is an easy and healthy weeknight dinner to enjoy all Autumn long! Sweet potato, brussels sprouts, chickpeas and gluten free chicken meatballs all get baked on one sheet pan for minimal clean-up. Finish it off with a drizzle of creamy maple tahini dressing, and dinner is served! You won't even know it's gluten free, dairy free, high in protein and fiber.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Equipment

• cutting board
• knife
• grater
• large bowl
• spoon or whisk
• extra large baking sheet or 2 normal ones
• 2 tbsp cookie scoop (optional)
• small bowl

Ingredients

For the Gluten Free Chicken Meatballs:

• 1 lb ground chicken (I prefer 92% lean)
• 1 large egg
• 2 tbsp coconut flour
• ⅓ cup grated apple (I used Gala)*
• ¼ cup grated yellow onion
• 3 garlic cloves minced
• 1 tbsp finely chopped fresh sage
• 1 tsp kosher salt
• ½ tsp dried thyme
• ¼ tsp black pepper

For the Fall Sheet Pan Dinner:

• 10 oz shaved brussels sprouts **
• 1 medium sweet potato (12oz), cut into 1/2" cubes
• 1 can chickpeas (15oz), drained & rinsed
• 2 tbsp avocado oil
• 1 tsp kosher salt
• 1 tsp italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp black pepper

For the Maple Tahini Dressing:

• ¼ cup tahini
• 1 tbsp maple syrup
• 1 tbsp white wine vinegar or apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp water + more as needed to thin
• ½ tsp kosher salt
• ¼ tsp garlic powder
• ¼ tsp black pepper

Instructions

• Preheat your oven to 400F. Then, add egg, coconut flour, grated apple, grated yellow onion, garlic, sage, thyme, salt & pepper to a large bowl. Whisk until combined. Add in the ground chicken and use your hands to gently incorporate, without over-mixing. Set aside.
  1 lb ground chicken, 1 large egg, 2 tbsp coconut flour, ⅓ cup grated apple, ¼ cup grated yellow onion, 3 garlic cloves, 1 tbsp finely chopped fresh sage, 1 tsp kosher salt, ½ tsp dried thyme, ¼ tsp black pepper
• Add sweet potato, brussels sprouts and chickpeas to an extra-large baking sheet (21 x 15"). If you don't own one this big, split it between two normal-sized baking sheets. Then, drizzle avocado oil and seasonings over the top. Toss to coat and then spread out evenly on the baking sheet(s). There should be minimal overlap.
  10 oz shaved brussels sprouts, 1 medium sweet potato, 1 can chickpeas, 2 tbsp avocado oil, 1 tsp kosher salt, 1 tsp italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ¼ tsp black pepper
• Scoop out 2 tbsp of the ground chicken mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. It should make about 16-18 meatballs. Transfer to the oven and cook for 20 minutes. Optionally, switch your oven to broil for a few more minutes to get a nice golden finish on the meatballs and the veggies.
• Meanwhile, add all maple tahini sauce ingredients to a small bowl and stir until combined and smooth. Continue to add more water as needed to get it to your desired consistency. It thickens up as it sits.
  ¼ cup tahini, 1 tbsp maple syrup, 1 tbsp white wine vinegar, 1 tbsp fresh lemon juice, 1 tbsp water, ½ tsp kosher salt, ¼ tsp garlic powder, ¼ tsp black pepper
• Drizzle the maple tahini sauce over the sheet pan. Top with chopped parsley, if you'd like. Enjoy!

Video

Notes

*NOTE: The apple doesn’t change the flavor of the meatballs dramatically, but it does keep them nice and moist. I have not tried this recipe without the apple, but let me know if you do. Also, if you don’t want to waste the rest of the apple, you could always chop it up and add it to the sheet pan after it’s done cooking.

**NOTE: I used a bag of pre-shaved brussels sprouts from the grocery store for convenience. 

Calories: 573kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free, Dairy Free

Keyword: 30 Minute Meal, 30-in-30 Series, Brussels Sprouts, Chicken Meatballs, Chickpeas, Dairy Free, Gluten Free, Ground Chicken, High Protein, Meatballs, Sheet Pan Meal, Sweet Potato, Tahini

Nutrition

Calories: 573kcal | Carbohydrates: 50g | Protein: 34g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1910mg | Potassium: 1532mg | Fiber: 13g | Sugar: 11g | Vitamin A: 14218IU | Vitamin C: 78mg | Calcium: 168mg | Iron: 5mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.