Description
This easy and flavorful Sheet Pan BBQ Meatballs recipe combines lean ground turkey meatballs with roasted bell peppers, onions, and pineapple slices, all glazed with tangy BBQ sauce. Paired with fluffy long grain white rice, it’s a quick and delicious one-pan dinner perfect for busy weeknights.
Ingredients
Meatballs
- 1 lb. ground turkey
- 1 large egg
- 1/4 cup breadcrumbs
- 6 Tbsp BBQ sauce, divided
- 1/4 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Vegetables and Pineapple
- 1 yellow onion
- 1 red bell pepper
- 1 Tbsp cooking oil
- 1/8 tsp salt
- 1 (20 oz) can pineapple slices in juice
Rice and Garnish
- 2 green onions, sliced
- 1 cup long grain white rice (uncooked)
Instructions
- Prepare the oven: Preheat your oven to 400ºF (200ºC) to get ready for roasting the meatballs and vegetables.
- Mix the meatball ingredients: In a bowl, combine ground turkey, egg, breadcrumbs, 2 Tbsp BBQ sauce, garlic powder, smoked paprika, and salt. Mix thoroughly by hand until evenly incorporated, even if the mixture feels a bit wet.
- Shape the meatballs: Divide the meat mixture into 16 equal meatballs by first portioning into four, then cutting each into four balls. Arrange them on a parchment-lined baking sheet.
- Prepare the vegetables and pineapple: Slice the yellow onion and red bell pepper into ¼-inch strips. Place them on a separate baking sheet, drizzle with cooking oil, toss to coat, and season with 1/8 tsp salt. Lay the pineapple slices on the other half of this baking sheet, blotting them dry first.
- Roast initial baking sheets: Place both sheet pans in the oven and roast for 15 minutes to begin cooking the meatballs and soften the vegetables.
- Cook the rice: Meanwhile, bring 1.5 cups of water and the uncooked rice to a boil in a saucepan. Reduce heat to low, cover, and simmer gently for 15 minutes. Turn off the heat and let the rice rest covered until serving time.
- Stir vegetables and glaze pineapple: After 15 minutes roasting, remove the vegetable and pineapple pan. Toss the peppers and onions, then brush the pineapple slices with 2 Tbsp remaining BBQ sauce. Return this pan to the oven.
- Glaze the meatballs: Take out the meatball pan, brush all meatballs with the remaining 2 Tbsp BBQ sauce, then return to the oven for final roasting.
- Finish roasting: Continue roasting both pans for an additional 10 minutes to fully cook meatballs and caramelize the vegetables and pineapple.
- Serve: Fluff the rice with a fork. Divide approximately 3/4 cup rice per serving into bowls or containers. Top with meatballs, roasted peppers, onions, pineapple slices, and garnish with sliced green onions. Enjoy your hearty meal!
Notes
- The meatball mixture is intentionally a bit wet; this keeps the meatballs juicy when baked.
- Blotting pineapple slices dry before roasting prevents excess moisture on the baking sheet.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Green onions add a fresh crunch as a garnish, but you can omit or substitute with chopped parsley or cilantro.
- This dish is perfect for meal prep; store leftovers in airtight containers and refrigerate for up to 3 days.
