sheet pan bbq meatballs

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4


  • 1 lb. lean ground beef, chicken or turkey
  • 1 large egg
  • ¼ cup plain breadcrumbs
  • ½ cup BBQ sauce, divided
  • 1 clove garlic, minced
  • ½ teaspoon smoked paprika
  • Kosher salt and cracked black pepper
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 cup large diced fresh pineapple
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
  • 4 cups cooked rice, for serving


  • Preheat the oven to 400ºF. Line a sheet pan with parchment or aluminum foil or use a nonstick sheet pan and set aside.
  • Combine in a large bowl 1 lb. ground beef, 1 egg, ¼ cup breadcrumbs, 2 tablespoons BBQ sauce, 1 clove garlic, ½ teaspoon smoked paprika, and a big pinch salt and pepper. Mix the ingredients together until evenly combined.
  • Quarter the meat mixture; divide and shape into 16 meatballs. I like using a small cookie scoop for this step. Evenly space meatballs on prepared sheet pan and set aside.
  • Transfer 2 sliced bell peppers, 1 sliced onion, and 1 cup diced pineapple to the opposite side of the sheet tray or spread evenly over a second sheet tray. Drizzle with 1 tablespoon oil and season with a pinch salt and pepper. Toss to coat evenly.
  • Place the sheet tray(s) in the preheated oven and roast for 15 minutes.
  • 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.
  • Once finished, serve the meatballs, peppers, onions, and pineapple over bowls of rice and top with the scallions, drizzled with additional BBQ sauce, if desired.


  • Serve this alongside my favorite Simple Side Salad to complete this meal.


  • Protein: Any lean ground meat will work for this recipe.
  • Vegetarian: Swap the ground meat for 1 lb. extra firm tofu drained, patted dry, and diced evenly. Proceed with the same steps above as the meatballs.
  • Gluten-Free: Use gluten-free breadcrumbs.


  • Slice bell peppers, onions, and pineapple up to 3 days in advance and store in an airtight container in the refrigerator.
  • Assemble meatballs on a sheet pan and freeze. Once frozen, store in a resealable freezer bag 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