Best Sheet Pan Barbecue Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHEET PAN BBQ MEATBALLS WITH SWEET POTATOES



Sheet Pan BBQ Meatballs with Sweet Potatoes image

Make these Sheet Pan BBQ Meatballs with Sweet Potatoes recipe for a quick and easy weeknight dinner that the whole family will love! Plus the leftovers make the perfect healthy lunch option.

Provided by Lindsay

Time 30m

Number Of Ingredients 10

1.25 pounds ground pork (or any ground meat)
1/2 cup finely diced onion
2 cloves garlic, minced
1 egg
1/2 cup breadcrumbs
1 cup bbq sauce
2 medium sweet potatoes
1 Tbsp oil
paprika
cayenne pepper (optional)

Steps:

  • In a large bowl, combine ground meat, onion, garlic, egg and breadcrumbs and mix with hands until well combined.
  • Form into balls. (I usually make 12-14).
  • Place bbq sauce in a small bowl. One at a time, dip meatballs in bbq sauce and turn until well coated. Place on greased, foil-lined baking sheet.
  • Slice sweet potatoes fairly thin. I usually aim for about 1/4 inch slices. Place in a large bowl, add oil and toss to coat. Spread in a single layer on a foil-lined baking sheet. Sprinkle on both sides with paprika (and optional cayenne pepper).
  • Place both baking sheets in oven and bake at 400 degrees for 10 minutes. Remove trays one at a time and flip sweet potatoes and meatballs. Bake another 10 minutes or until meatballs reach 165 degrees.
  • If desired, you can bake the sweet potatoes an additional 5 minutes to get them a little more "roasted" but they should be fine either way.
  • Serve with additional bbq sauce for dipping!

SHEET PAN BBQ MEATBALLS



Sheet Pan BBQ Meatballs image

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

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 14

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)
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)

Steps:

  • Preheat the oven to 400ºF. Combine the ground turkey, egg, breadcrumbs, 2 Tbsp of BBQ sauce (reserve the remaining ¼ cup for later), garlic powder, smoked paprika, and salt in a bowl. Mix the ingredients together by hand until evenly combined.
  • Divide and shape the meat mixture into 16 meatballs. This is easiest by first dividing the mixture into four equal portions, then dividing and shaping each of those portions into four meatballs. The mixture may be fairly wet. That is okay. Place the meatballs on a parchment lined baking sheet and set aside.
  • Slice the bell pepper and onion into ¼-inch wide strips. Place the pepper and onion slices on a second 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 over one side of the baking sheet.
  • Remove the pineapple slices from the can and blot them dry with paper towel. Lay the pineapple slices over the second half of the baking sheet 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, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top and bring the water up to a boil. Once boiling, turn the heat down to low. Let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid on, until the rest of the meal is finished.
  • After roasting for 15 minutes, take the sheet pan with the vegetables out and give the peppers and onions a stir. Use a brush to lightly coat the pineapple slices with about 2 Tbsp BBQ sauce. Return that sheet pan to the oven.
  • Remove the sheet pan with the meatballs and use the brush to lightly coat the meatballs with the remaining 2 Tbsp BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.
  • After the meatballs, peppers, onions, and pineapple have finished roasting, it's time to serve! Fluff the rice with a fork, then add about ¾ cup rice to each bowl or meal prep container. Divide the meatballs, peppers, onions, and pineapple slices between the four bowls. Top with sliced green onion, then enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 549.03 kcal, Carbohydrate 77.25 g, Protein 28.68 g, Fat 14.1 g, Sodium 823.63 mg, Fiber 4.15 g

SHEET PAN BARBECUE MEATBALLS



Sheet Pan Barbecue Meatballs image

If you're a fan of cocktail meatballs, chances are you're familiar with the famous slow cooker recipe starring frozen meatballs, chili sauce, and grape jelly. It has a devoted following online and in real life and became a fixture at my family's birthday celebrations as a crowd-friendly snack adored by all ages. I've swapped the slow cooker for a sheet pan, which allows you to enjoy meatballs from scratch in minutes, rather than hours. Orange soda lends a citrusy, sweet-and-sour-esque taste to the quick-fix barbecue sauce. Shape the meatballs into smaller sizes for snacking or go big to turn this appetizer into the main event.

Provided by Kelly Senyei

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 21

Cooking spray
2 slices white bread
1/2 cup dairy or non-dairy milk
1 pound ground beef
1/2 pound ground pork
1 large egg
1/4 cup minced scallions (2 scallions)
2 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup orange soda
1/2 cup ketchup
1/3 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Make the meatballs. Preheat the oven to 400 degrees F. Line a baking sheet with foil, then grease the foil with cooking spray.
  • In a large bowl, combine the bread and milk and let sit until the bread has absorbed the milk, about 5 minutes. Mash it all together with a fork. Add the ground beef, ground pork, egg, scallions, garlic powder, salt, and pepper. Using your hands, mix together just until combined.
  • Scoop out 2-tablespoon portions of the mixture and roll into balls. Arrange the meatballs in a single layer on the baking sheet. Bake the meatballs for about 15 minutes, until golden brown and cooked through. (Larger meatballs will require longer cooking times.) While the meatballs are baking, make the barbecue sauce.
  • Make the barbecue sauce. In a medium saucepan, whisk together the orange soda, ketchup, brown sugar, vinegar, Worcestershire, garlic powder, smoked paprika, salt, and pepper. Bring to a boil over medium heat.
  • In a small bowl, whisk together the cornstarch and water.
  • When the soda mixture comes to a boil, whisk in the cornstarch slurry. Boil the sauce, stirring occasionally, until it thickens to the consistency of syrup, 3 to 5 minutes. Remove from the heat and set the sauce aside to cool for 10 minutes.
  • Remove the meatballs from the oven, then transfer to a large bowl. Pour in the barbecue sauce, toss to combine, and serve.

BAKED BBQ MEATBALLS



Baked BBQ Meatballs image

A sweet, tangy sauce gives these meatballs a wicked delicious taste that guarantees an empty dish at potlucks and several requests for the recipe. This recipe is easily doubled.

Provided by Chris H

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h

Yield 10

Number Of Ingredients 10

1 pound ground beef
1 cup cracker crumbs
¼ cup chopped onion
¼ cup milk
2 eggs
¾ teaspoon salt
⅔ cup ketchup
⅓ cup water
6 tablespoons brown sugar
½ teaspoon ground nutmeg

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix ground beef, cracker crumbs, chopped onion, milk, eggs, and salt in a large bowl. Roll out 20 meatballs and arrange on a baking sheet with a rim. Whisk together the ketchup, water, brown sugar, and nutmeg in a bowl. Pour mixture over meatballs.
  • Bake in the preheated oven until the meatballs are no longer pink in the center, about 45 minutes.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 26 g, Cholesterol 66.1 mg, Fat 13 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 3.8 g, Sodium 603.2 mg, Sugar 13.5 g

SWEET AND SPICY BARBECUE MEATBALLS



Sweet and Spicy Barbecue Meatballs image

The sweet and spicy sauce for these delicious party barbecue meatballs will have your guests coming back for more. And cleanup is easy when you bake the meatballs on Reynolds Wrap® Non-Stick Aluminum Foil.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 15

Number Of Ingredients 12

Reynolds Wrap® Non Stick Aluminum Foil
2 ½ pounds ground chuck beef
2 pounds ground pork
½ cup dry bread crumbs
2 teaspoons steak seasoning
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
2 eggs
1 (32 ounce) container barbecue sauce
1 (32 ounce) jar grape jelly
1 teaspoon Hot sauce

Steps:

  • Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
  • Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
  • While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

Nutrition Facts : Calories 536 calories, Carbohydrate 64.2 g, Cholesterol 113.8 mg, Fat 18.8 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 996.4 mg, Sugar 52.4 g

Related Topics