Sheet Pan BBQ Meatballs

Sheet Pan BBQ Meatballs are ready in less than an hour! Delicious homemade meatballs are shaped and basted with BBQ sauce, then cooked with zucchini, tomatoes, corn, and squash. Easy and delicious dinner recipe made all in one pan!

Prep Time20

Cook Time30

Course: Main Course

Cuisine: American

Keyword: Sheet Pan BBQ Meatballs

Servings: servings

Calories: 513kcal

Author: Jessica & Nellie

Ingredients

VEGGIES

2 medium zucchini ends removed and sliced
1 medium yellow squash 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 freshly cracked black pepper
2 tablespoons lime juice
4 ounces feta crumbled, for garnish
2 tablespoons chopped fresh basil ribbons for garnish

BBQ MEATBALLS

1 pound ground chicken
½ cup panko bread crumbs
1 medium red onion finely diced
1 egg lightly beaten
½ cup BBQ sauce divided
½ teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon freshly cracked black pepper

Instructions

Preheat oven to 400° 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 1 ½ 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 10-15 minutes. Baste the meatballs with the remaining ¼ cup of BBQ sauce every 5 minutes.
Garnish with crumbled feta and chopped basil before serving.

Nutrition