Step 1

Heat oven to 425°F or 400°F convection bake with the rack in the middle.

Step 2

On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon Morton’s kosher salt/fine grain salt).

Step 3

Arrange the broccolini in a single layer on the rimmed baking sheet.

Step 4

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 1½ inches in diameter.

Step 5

Tuck the meatballs in any open spots between the broccolini on the baking sheet.

Step 6

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 180° at the 8 to 10 minute mark to ensure even cooking.

Step 7

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.

Step 8

When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!