sheet pan bbq meatballs

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4


  • 1 pound lean ground beef
  • 1 egg
  • ¼ cup plain breadcrumbs
  • ½ cup BBQ sauce divided
  • 1 clove garlic minced
  • ½ teaspoon smoked paprika
  • 2 bell peppers
  • 1 red onion
  • 1 cup fresh pineapple large dice
  • 1 tablespoon olive oil
  • 2 green onions thinly sliced
  • 4 cups cooked rice for serving


  • Preheat the oven to 400ºF.
  • Combine 1 pound ground beef, 1 egg, ¼ cup plain breadcrumbs, 2 tablespoons of BBQ sauce (reserve the remaining sauce for later), 1 clove garlic (or frozen cube), ½ teaspoon smoked paprika, and a big pinch of salt and pepper in a bowl. Mix the ingredients together until evenly combined.
  • Quarter the meat mixture and divide and shape into 16 meatballs. (I like using a small cookie scoop for this step) Evenly space the meatballs on a non-stick sheet pan or line a sheet pan with parchment or aluminum foil and set aside.
  • Slice 1-2 bell peppers and 1 red onion into ¼-inch wide strips and dice 1 cup fresh pineapple. Transfer to the opposite side of the sheet tray or spread evenly over a second sheet tray and drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat evenly.
  • Place the sheet tray(s) in the preheated oven and roast for 15 minutes.
  • While the sheet pans are in the oven, cook 4 cups rice according to package directions.
  • Remove the sheet pan(s) from the oven and give the peppers and onions a stir. Use a pastry brush or spoon to lightly coat the meatballs with the remaining BBQ sauce. Return the sheet pan to the oven.
  • Finish roasting for an additional 10 minutes; 25 minutes total.
  • Once finished, serve the meatballs, peppers, onions, and pineapple over bowls of rice and top with the green onions, drizzled with additional BBQ sauce, if desired.


  • Serve with an asian salad kit.


  • Protein: Any lean ground meat will work for this recipe.
  • Vegetarian: Swap the ground meat for 1 (16 oz.) block of extra firm tofu (preferably vacuum packed) that has been thoroughly drained, patted dry, and diced evenly. Proceed with the same steps above as the meatballs.


  • Slice bell peppers, onions, and pineapple in advance and store in an airtight container.
  • Assemble meatballs on a sheet tray and freeze. Once frozen, store in a resealable freezer bag. Can be stored for up to 3 weeks in advance.


Calories: 546kcal | Carbohydrates: 76g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 515mg | Potassium: 795mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2210IU | Vitamin C: 99mg | Calcium: 78mg | Iron: 4mg