Vegetarian · 30 min
Sheet Pan Pork Meatballs with Yogurt Sauce & Ranch-Baked Broccoli
- 30 min
- 2–6 servings
- 700 kcal / serving
Tender pork meatballs bake alongside a crisp broccoli and a tangy yogurt sauce, all on one sheet pan for a quick weeknight dinner. The mix of bite-sized meatballs and roasted greens holds together well with a simple sauce.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (18 oz) bagbroccoli florets
- ¾ lblean ground pork
- ¼ cupplain Greek yogurt
- 80 mlranch dressing
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, panko bread crumbs, salt
Cookware
baking sheet pan · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 (18 oz) bagbroccoli florets
Meat & seafood
- ¾ lblean ground pork
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Sauces, oils & condiments
- 80 mlranch dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli florets | 1 (18 oz) bag | 2 (18 oz) bags | 3 (18 oz) bags |
| lean ground pork | ¾ lb | 1 ½ lb | 2 ¼ lb |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| ranch dressing | 80 ml | 160 ml | 1 cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Heat the oven to 425°F and lightly oil a large baking sheet.
- 2. In a medium bowl, start by combining two-thirds of the ranch dressing; reserve the remaining dressing for the sauce.
- 3. Add the broccoli to the bowl with the dressing, season with salt and pepper, and toss to coat. Spread the broccoli on one half of the sheet pan in an even layer.
- 4. In the reserved bowl, mix the lean pork, bread crumbs, salt, pepper, and crushed red pepper until everything is well incorporated.
- 5. Using a tablespoon, shape the pork mixture into small meatballs and place them on the other half of the sheet pan.
- 6. Slide the sheet into the oven and bake, tossing the broccoli halfway and turning the meatballs once, until the meatballs are cooked through and the broccoli is fork-tender, about 15–18 minutes.
- 7. In the small bowl with the remaining dressing, whisk in the plain Greek yogurt, plus a pinch of salt and pepper to make the sauce.
- 8. Serve by dividing the broccoli and sauce on plates and topping the sauce with the meatballs.”
Two tips
- Make ahead: assemble the meatball mixture and chill it for up to a day before baking.
- Serving idea: if you want a lighter sauce, whisk in a bit more yogurt.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 42 g
- Carbs
- 27 g
- Fat
- 49 g
- Fiber
- 7 g
- Sodium
- 631 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.