You guys know how I feel about meatballs, right? Well I’m also a huge fan of cooking things on a sheet pan. So I decided to bring these two favorite things of mine 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.
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Use Two Sheet Pans for Best Results
While you can do this all on one sheet pan, you’ll definitely get better results using two pans. Why? Because the peppers and onions caramelize better when they have room to breathe. If they’re too crowded, the steam will get trapped they’ll just get kind of soft instead of having those nice brown flavorful edges. Of course, if convenience is your priority, you may choose to use one pan.
Can I Use a Different Meat?
Absolutely! These meatballs work great with ground pork, beef, or chicken instead of the ground turkey listed in the recipe below.
Do I Need to Line The Sheet Pans?
This is really up to you. I ended up lining the sheet pan I used for my meatballs with parchment paper and left the sheet pan with the peppers, onions, and pineapple unlined. Lining the sheet pan makes clean up a lot easier, but you do get less caramelization since the vegetables are not in direct contact with the hot pan. So, if you prefer easy clean up, go ahead and line both pans. If you prize flavor over convenience, leave the pan (or pans) unlined.
Sheet Pan BBQ Meatballs
Servings 4Ingredients
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)
Sides
- 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 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!
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Equipment
- Enamelware Sheet Pan
- Parchment Paper
Nutrition
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How to Make Sheet Pan BBQ Meatballs – Step by Step Photos
Begin by preheating the oven to 400ºF. Combine 1 lb. ground turkey, one large egg, ¼ cup breadcrumbs, 2 Tbsp BBQ sauce (save the remaining ¼ cup for later), ¼ tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt in a bowl. Use your hands to mix the ingredients until evenly combined.
Divide and shape the meat mixture into 16 meatballs. I do this by first dividing the mixture into four portions, then dividing and shaping each of those portions into four meatballs. Place the meatballs on a parchment lined baking sheet. Set them aside.
Slice one yellow onion and one red bell pepper into ¼-inch wide strips. Place the peppers and onions on a second baking sheet and drizzle with 1 Tbsp cooking oil. Toss to coat in the oil, then season with ⅛ tsp salt.
Move the peppers and onions over to one side of the baking sheet. Remove the pineapple slices from the can and blot them dry with paper towel. Place the pineapple slices on the other half of the baking sheet 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, begin the rice. Add 1 cup long grain white rice to a sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and lid in place, until the rest of the meat is finished.
After having roasted for 15 minutes, remove the sheet pan with the peppers, onions, and pineapple from the oven. Give the peppers and onions a stir. Use a brush to lightly coat the pineapple with 2 Tbsp BBQ sauce. Return the sheet pan to the oven.
Remove the sheet pan with the meatballs and use the brush to lightly coat them 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 final 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 add ¾ cup rice to each bowl or meal prep container. Divide the peppers, onions, BBQ meatballs, and pineapple slices between each bowl or container. Top with sliced green onions and serve, or refrigerate until ready to eat (3-4 days).
What a delicious meal!!
This was great, but the meatballs in particular were unreal. They were perfectly moist and full of flavour. I used Diana’s Spicy BBQ sauce, a personal fav, and would recommend it for this recipe for sure. The one cautionary tale I have to share is don’t be like me and use tinfoil. I use it for everything, and charred the bottom of my meatballs and the pineapple stuck. Would recommend sticking with the parchment paper as recommended in the recipe!
I made this recipe for my two sons and myself this week and I’ve gotta tell you this was a hit. I didn’t make any alterations and I did cook the meatballs on parchment paper. Really tasty, really easy, and I love the simple ingredients. I’ve been enthusiastically cooking for 50+ years and have come to rely on many of your recipes. I tell everyone about Budget Bytes. My older son is using them often, to my happy surprise.
I especially appreciate your breaking down a sauce (enchilada) or mixed seasoning so that I don’t have to go our and buy something JUST for that recipe. I am so happy that you are still going strong and I will continue to spread the word. Thanks a million!
I made this with ground pork instead of ground turkey and woah mama!! Use ground pork instead, trust me. I also added some pineapple juice to the rice (HIGHLY recommend). It all tasted super great with Kroger’s Sweet and Tangy BBQ sauce. Next time I am going to add some summer squash and add some garlic and pineapple juice to the veggies too. My 18 month old devoured this… which should tell you how good it is. Definitely adding it to our weekly rotation!
This was pretty easy to make and a very easy clean up. Besides that it was delicious !!!!
Love this meal, but….I have a few tips on making the meatballs extra moist: I use 1/2 cup of potato flakes (that’s the instant variety) instead of the 1/4 cup of breadcrumbs, and then if you have a little ricotta around….throw in a tablespoon to the mix. (I usually don’t have ricotta hanging around, but I do have the instant potato.) These slight changes make for a more moist meatball. But still, always… my hats is off to Beth for coming up with these delicious and imaginative sheet pan meals. V creative! So nice for the ease and lack of dishes/cleanup, and tastiness.
I love the potato flake idea! That’s also a great sub for people who can’t do breadcrumbs. Thanks for sharing those ideas!
This recipe was flavorful and popular with family members from 5-94 years of age. It was easy to prep ahead of time to put in the oven.
Definitely a keeper!
Around here the grocery store only carries ground turkey in 19 oz. packages, not 16. how much additional bread crumbs and BBQ sauce should I add, if any?
I think you can get away with using the same amounts. It won’t be an enormous difference. :)
Made this for dinner for my bf. We both loved it! The onions were blackened and super delicious
Absolutely delicious! This meal was super easy to make and clean up. Lots of flavor with only a few ingredients. It was perfect to double and have for meal prep. We had this as subs one night and at it with rice for lunches at work the rest of the week.
I love the idea of having this as subs. Will definately be trying that.
Really tasty – loved the pineapple flavor with the rest of the meal. My biggest complaint is that it was too dry. I would love an extra sauce to put over the whole dish! Any recommendations?
This was very good! My only complaint is that the meatballs were a little dry. I would bake them for five minutes less next time.
Patrick, I would try roasting the meatballs at 375 degrees for 10 minutes approximately. They turn out just right for me. If 10 minutes is not enough then I would extend that time to 12 minutes. Good luck
It was great an I enjoyed it very much.
Looks great! Can this meal be frozen all together for meal prep or should I freeze the meatballs separately?
I would freeze it all together. :)
So easy and so good. Made tonight with no modifications. Love the step by step pictures, as always!
Easy to prepare and delicious to eat. Will repeat.