Sheet Pan Meatballs with Charred Broccoli

Preheat oven to 475ºF with pan and silicone mat inside the oven.

In a small bowl, mix water, cream of tartar and baking soda.

In a large bowl, thoroughly mix remaining meatball ingredients, including baking soda water. Form into meatballs with approximately 1 tablespoonful mixture each. Place meatballs in the fridge while preparing broccoli.

Add mayonnaise, lemon juice, minced garlic and garlic salt in a large bowl and stir until well mixed. Place broccoli florets into the bowl and toss with a spoon until each broccoli piece is evenly coated.

Remove pan from oven. On one half, spread out roasted broccoli. Ensure that you don’t crowd the pan. On the other half, place the meatballs about 1/2 to 1 inch apart. Depending on the size of your pan, you may need two pans.

Roast for 20–30 minutes, tossing broccoli halfway through and checking meatballs for doneness. Serve!

Notes:
• The leftovers for these are amazing with fried eggs and some potatoes. Fry eggs with a bit of paprika in the pan before you drop the eggs in.
• Mix up the meatballs with whatever ingredients you can think of! The broccoli will be good with just about any meatball you can think of.