Name: sheet pan bbq meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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)

sheet pan bbq meatballs

5 from 1 vote

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Ingredients

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

Instructions

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.

SERVING SUGGESTIONS

Serve with an asian salad kit.

SWAP SUGGESTIONS

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.

WEEKEND PREP / MAKE AHEAD

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.

Nutrition