Sheet Pan BBQ Meatballs
Here's a hearty and tasty sheet pan BBQ meatballs recipe that gives your moist, tender chicken meatballs together with earthy veggies all in one sheet pan.
Servings: 4
Ingredients
For the Zucchini and Corn:
- 2 zucchini medium, ends removed and sliced
- 1 yellow squash medium, ends removed and sliced
- 2 Cups frozen corn
- 10 Ounces grape tomatoes halved
- 1 Tablespoon olive oil
- ½ Teaspoon garlic powder
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper freshly cracked
- 2 Tablespoons lime juice
- 4 Ounces feta cheese crumbled, for garnish
- 2 Tablespoons basil fresh, cut in ribbons, for garnish
For the BBQ Meatballs:
- 1 Pound ground chicken
- ½ Cup panko breadcrumbs
- 1 red onion medium. finely diced
- 1 egg lightly beaten
- ½ Cup BBQ sauce
- ½ Teaspoon kosher salt
- 1 Teaspoon chili powder
- 1 Teaspoon garlic powder
- ½ Teaspoon black pepper freshly cracked
Instructions
- Preheat the oven to 400 degrees F.
- Place zucchini, squash, corn, and tomatoes on a large-rimmed sheet pan. Drizzle with olive oil, and season with garlic powder, salt, black pepper, and lime juice.
- Transfer to the oven and roast for 15 minutes.
- Combine the chicken, panko, red onion, egg, ¼ Cup BBQ sauce, salt, chili powder, garlic powder, and pepper in a large mixing bowl.
- Using a cookie scoop, roll the mixture into 1½ or 2 Tablespoon balls.
- Remove the sheet pan from the oven and use a spatula to push the vegetables to one side, or spread out across the entire sheet pan. Set the oven temperature to 425°F.
- Place meatballs on the other side of the sheet pan, or on top of the vegetables.
- Bake for 10 to 15 minutes. Baste the meatballs with the remaining BBQ sauce every 5 minutes.
- Garnish with crumbled feta and chopped basil and serve.
Notes
Read internal temperature for doneness: Cooking time will vary depending on the size of the meatballs. To ensure proper cooking, I recommend buying an instant-read meat thermometer.
Uniform sizes: Make sure meatballs are roughly equal in size to guarantee even cooking. A cookie scoop helps achieve consistent portions.
Don’t overcrowd: Give the meatballs and vegetables enough space on the sheet pan to roast properly. Overcrowding can cause them to steam instead of roast, affecting texture.
Rest before serving: Let the meatballs rest for a few minutes after baking. This helps them retain their juices and stay moist.
Uniform sizes: Make sure meatballs are roughly equal in size to guarantee even cooking. A cookie scoop helps achieve consistent portions.
Don’t overcrowd: Give the meatballs and vegetables enough space on the sheet pan to roast properly. Overcrowding can cause them to steam instead of roast, affecting texture.
Rest before serving: Let the meatballs rest for a few minutes after baking. This helps them retain their juices and stay moist.
Nutrition
Calories: 513kcal | Carbohydrates: 53g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1438mg | Potassium: 1599mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1355IU | Vitamin C: 46mg | Calcium: 226mg | Iron: 4mg
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