Sheet Pan Meatballs and Broccolini
1 pound broccolini ends trimmed
2 T. extra virgin olive oil or avocado oil
1 tsp. Magic Mushroom Powder or Diamond Crystal kosher salt
1Â½ pounds Italian bulk sausage
1Â½ C. marinara sauce
Heat oven to 425Â°F or 400Â°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you donâ€™t have Magic Mushroom Powder, you can use 1 tsp. of Diamond Crystal kosher salt or Â½ tsp. Mortonâ€™s kosher salt/fine grain salt).Â Â Arrange the broccolini in a single layer on the rimmed baking sheet. Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1Â½ inches in diameter. Tuck the meatballs in any open spots between the broccolini on the baking sheet. Â Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180Â° at the 8 to 10 minute mark to ensure even cooking. While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven. When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!