BEST SHEET PAN BBQ MEATBALLS RECIPE

You guys know how I feel about meatballs, right? By the way, I'm also a big fan of cooking things on a sheet pan. So I decided to bring these two of my favorites together to make these Sheet Pan BBQ Meatballs, complete with roasted peppers and onions, and big slices of sweet pineapple. This meal is delicious, easy, and packs up well for meal prep! win

USE TWO SHEET PANS FOR BEST RESULTS.

While you can do all of this on one sheet pan, you'll definitely get better results using two pans. Why? Because peppers and onions do best when they have room to breathe. If they are too crowded, steam will be trapped and they will become soft instead of those nice brown flavorful edges. Of course, if convenience is your priority, you can choose to use a pan.

CAN I USE DIFFERENT MEATS?

Of course! These meatballs work best with ground pork, beef or chicken instead of the ground turkey listed in the recipe below.

DO I NEED TO LINE THE SHEET PAN?

It really depends on you. I lined the sheet pan I used for my meatballs with parchment paper and left the sheet pan unlined with the peppers, onions, and pineapple. Lining a sheet pan makes it much easier, but you get less caramelization because the vegetables aren't in direct contact with the hot pan. So, if you prefer easy cleanup, go ahead and line both pans. If you prefer flavor over convenience, leave the pan (or pans) unlined.

SHEET PAN BARBECUE MEATBALLS

These Sheet Pan BBQ Meatballs are easy, colorful and delicious. Plus leftovers are great, so they're meal prep friendly!

 Prep Time: 20 mins

 Cook Time: 25 mins

 Total Time: 45 mins

INGREDIENTS:

MEATBALLS

1 lb. ground turkey ($3.89)

1 large egg ($0.21)

1/4 cup breadcrumbs ($0.07)

6 Tbsp BBQ sauce, divided ($0.20)

1/4 tsp garlic powder ($0.03)

1/2 tsp smoked paprika ($0.05)

1/2 tsp salt ($0.02)

SIIDES:

1 20oz. can pineapple slices (in juice) ($0.89)

1 yellow onion ($0.32)

1 red bell pepper ($1.50)

1 Tbsp cooking oil ($0.04)

1/8 tsp salt ($0.02)

2 green onions, sliced ($0.20)

1 cup long grain white rice (uncooked) ($0.40)

INSTRUCTIONS:

Preheat oven to 400ºF. In a bowl, combine the ground turkey, egg, breadcrumbs, 2 tablespoons BBQ sauce (save the remaining ¼ cup for later), garlic powder, smoked paprika, and salt. Mix the ingredients by hand until evenly combined.

Divide and shape the meat mixture into 16 meatballs. It's easiest to first divide the mixture into four equal portions, then shape each portion into four meatballs. The mixture can be quite wet. it's fine. Place the meatballs on a parchment-lined baking sheet and set aside.

Cut the bell pepper and onion into ¼ inch wide strips. Place the pepper and onion slices on another baking sheet (lined or unlined, your choice) and drizzle with cooking oil. Toss to coat, then season with salt. Spread the peppers and onions evenly on one side of the baking sheet.

Remove the pineapple chunks from the can and pat dry with a paper towel. Arrange the pineapple slices on the other half of the baking sheet along with the peppers and onions.

Place both baking sheets in the preheated oven and roast for 15 minutes.

While the sheet pans are in the oven, start cooking the rice. Add rice and 1.5 cups water to a sauce pot. Place a lid on top and bring the water to a boil. After boiling, reduce the heat. Let the rice cook for 15 minutes. After 15 minutes, turn off the heat and let the rice rest, undisturbed and covered, until the rest of the food is gone.

After roasting for 15 minutes, take out the sheet pan with the vegetables and stir in the pepper and onion. Use a brush to lightly coat the pineapple chunks with about 2 tablespoons of BBQ sauce. Return this sheet pan to the oven.

Remove the sheet pan with the meatballs and use a brush to lightly coat the meatballs with the remaining 2 tablespoons BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.

After roasting the meatballs, peppers, onions, and pineapple, it's time to serve! Fluff the rice with a fork, then pour about ¾ cup rice into each bowl or prepared food container. Divide the meatballs, peppers, onion and pineapple chunks between four bowls. Top with chopped green onions, then enjoy!

HOW TO MAKE SHEET PAN BBQ MEATBALLS - STEP BY STEP GUIDE

Start by preheating the oven to 400ºF. In a bowl, combine 1 pound ground turkey, one large egg, ¼ cup breadcrumbs, 2 tablespoons BBQ sauce (save the remaining ¼ cup for later), ¼ teaspoon garlic powder, ½ teaspoon smoked paprika, and ½ Add a teaspoon of salt. Use your hands until the ingredients are evenly mixed.

Divide and shape the meat mixture into 16 meatballs. I do this by first dividing the mixture into four portions, then forming each of those portions into four meatballs. Place the meatballs on a parchment-lined baking sheet. Keep them aside.

Cut a yellow onion and a red bell pepper into ¼-inch-wide strips. Place peppers and onions on another baking sheet and drizzle with 1 tablespoon cooking oil. Toss to coat in oil, then season with ? teaspoon of salt.

Transfer the peppers and onions to one side of the baking sheet. Remove the pineapple chunks from the can and pat dry with a paper towel. Place the pineapple slices on the other half of the baking sheet along with the peppers and onions. Transfer both sheet pans to the oven and roast for 15 minutes.

While the meatballs, peppers, onions and pineapple are cooking, start the rice. Add 1 cup of long-grain white rice to a sauce pot with 1.5 cups of water. Place a lid on top, turn the heat up to high, and bring the water to a boil. After boiling, reduce the heat and let the rice cook for 15 minutes. After 15 minutes, turn off the heat and let the rice simmer undisturbed and covered in place, until the rest of the meat is gone.

After roasting for 15 minutes, remove the sheet pan with the peppers, onions and pineapple from the oven. Stir in the pepper and onion. Use a brush to lightly coat the pineapple with 2 tablespoons BBQ sauce. Return the sheet pan to the oven.

Remove the sheet pan with the meatballs and use a brush to lightly coat with the remaining 2 tablespoons BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.

After the last 10 minutes you should have some nice caramelization on the peppers and onions and the meatballs will be cooked through.

Fluff the rice with a fork, then pour ¾ cup rice into each bowl or prepared food container. Divide the peppers, onions, BBQ meatballs and pineapple chunks between each bowl or container. Top with chopped green onions and serve, or refrigerate until ready to eat (3-4 days).