Sheet Pan Bbq Meatballs With Sweet Potatoes Food

SUNNY'S CHEAT SHEET MINI MEATLOAVES WITH SWEET POTATOES AND BROCCOLI

Steps:

• For the meatloaves: Line a sheet pan with nonstick aluminum foil and set aside.
• Add the ground chicken to a large bowl and break it up. Set aside. Combine the basil, parsley, onion, breadcrumbs, paprika, salt, pepper, cheese, garlic, scallions, bread and egg white in a medium bowl and stir until everything is blended. Add to the chicken and gently mix with your less dominant hand, turning the bowl with the dominant hand and using your fingers on the less dominant hand as a pitchfork, folding as you go, until mixed well. Form into 4 equal parts and and place on the lined sheet pan. Form into bricks of a similar size. Set aside.
• For the meatloaf topping: Heat the pizza sauce, honey, hot sauce and plenty of black pepper in a small saucepot on medium heat until it comes to a simmer. Simmer until it reduces and thickens slightly, about 10 minutes. Set aside.
• For the veggies: Preheat the oven to 375 degrees F. Steam the sweet potatoes according to the package instructions, about 6 minutes. Slice into 1-inch-thick coins.
• Combine the sweet potatoes in a large bowl with the broccoli, citrus zests, garlic powder and nutmeg. Drizzle with the olive oil and toss. Sprinkle with salt and pepper and toss again.
• Add the vegetables to the sheet pan with the meatloaves by placing the sweet potatoes on first, surrounding the meatloaves, then pouring over the broccoli. Bake for 30 minutes, then remove and brush the meatloaves with the topping. Spritz the vegetables with juice from the orange and lemon wedges. Continue to bake until the internal temperature of the meatloaves registers 165 degrees F, about another 15 minutes.

EASY SHEET-PAN MEATBALLS

Steps:

• Heat oven to 425°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. In large bowl, beat egg. Stir in all remaining ingredients.
• In sprayed foil-lined pan, shape beef mixture into 8-inch square. Cut into 25 squares; do not separate.
• Bake 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. With sharp knife, cut apart meatballs.

SWEET AND SPICY BARBECUE MEATBALLS

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.

SHEET PAN BARBECUE MEATBALLS

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.

SHEET PAN BBQ MEATBALLS WITH SWEET POTATOES

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

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!

BBQ CHICKEN AND SWEET POTATO SHEET-PAN DISH

Steps:

• Heat oven to 400°F.
• Line 15x10x1-inch pan with foil; spray with cooking spray. Coat chicken with coating mix as directed on package; place on 1/3 of the prepared pan.
• Mix oil and chili powder until blended. Toss beans with half the oil mixture, then toss potatoes with remaining oil mixture. Place beans on prepared pan next to chicken, then place potatoes next to beans.
• Bake 25 min. or until chicken is done (165ºF). Brush chicken with 1/4 cup barbecue sauce; sprinkle with cheese. Bake 5 min. or until cheese is melted.
• Serve chicken with beans, potatoes and remaining barbecue sauce.