Sheet Pan Sausage Meatballs with Tomato Jam and Gnocchi
Let’s be honest:
By 6:15pm—especially post–daylight savings when it’s already dark and your energy is in the gutter—most of us are staring into the fridge like it’s a magic portal, hoping something (anything) will whisper “dinner is handled.”
This is that whisper.
Or rather, a juicy, caramelized, sweet-salty shout:
Sheet pan sausage meatballs with sticky tomato jam and pillowy-edged gnocchi.
It’s the 30-minute anti-inflammatory comfort meal that feels indulgent, feeds the whole fam, and somehow tastes even better the next day.
One pan. Barely any cleanup. Zero drama.
Why I Keep Coming Back to This Meal
Because it's the rare unicorn:
🌟 Anti-inflammatory
🌟 Hormone-supportive
🌟 Family-approved
🌟 Ridiculously easy
🌟 Leftovers are even better on Day 2—trust me. Reheat them in a skillet or air fryer for crispy, juicy magic.
In the season of early darkness, low energy, and creeping decision fatigue, this is the kind of recipe that gives back. It nourishes your body and lightens your mental load.
And no one at the table asks, “is this diet food?”
They’re too busy asking for seconds.
If you make this recipe, tag me on Instagram. I love seeing this community cooking together!
Sheet Pan Sausage Meatballs with Tomato Jam and Gnocchi
prep time: 10 min | cook time: 30 min | serves: 4-6
Ingredients:
1lb Italian sausage, casings removed
1 large shallot, thinly sliced
2 pints cherry tomatoes
1lb potato gnocchi
1/4 cup extra-virgin olive oil
1 tsp dried oregano
Kosher salt and freshly ground black pepper
1/2 tsp garlic powder
3 tbsp ghee or unsalted butter
pesto for garnish
Directions:
Preheat the oven to 425F. Line a sheet pan with parchment paper.
Squeeze the meat out of the casings of 1lb of Italian sausage - a little at a time so meatballs are about 1” in diameter. Roll the meatballs between your hands a bit. Add the meatballs to the sheet pan.
Thinly slice the shallot and add it to the sheet pan too, along with 2 pints of cherry tomatoes, 1lb potato gnocchi, 1/4 cup olive oil, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp ground pepper, 1/2 tsp garlic powder.
Use your hands to toss everything and coat. Place the sheet pan on the center rack of the oven and roast for 25-30 mins.
Remove the sheet pan from the oven and dot with butter or ghee, add 1-2 handfuls of baby spinach and give everything a good stir. Place back in the oven to help wilt the spinach a bit.
Serve with a drizzle of pesto and some Parmesan if desired.
📌 Enjoy and Pin this recipe!
Notes:
Store It: Refrigerate in a sealed container for up to 4 days.
Reheat It: This makes epic leftovers!
Want more easy, family-friendly hormone-supportive recipes like this?
✨ Join my free Skool community here and grab your free Busy Gal’s High Protein Breakfast Guide
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We’re making midlife feel really good—with meals like this to prove it. 💛
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