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Sheet Pan Honey BBQ Meatballs with Sweet Potatoes Recipe

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4.3 from 9 reviews

This easy and flavorful Sheet Pan Honey BBQ Meatballs with Sweet Potatoes recipe combines juicy, tender meatballs coated in a homemade honey BBQ sauce paired with roasted sweet potatoes and colorful bell peppers. Cooked entirely on one sheet pan for convenience, this dish is perfect for a quick weeknight dinner with minimal cleanup.

Ingredients

Honey BBQ Sauce

  • 3/4 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or regular paprika
  • Salt and pepper to taste

Meatballs

  • 1 lb ground beef
  • 1/2 cup panko breadcrumbs
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 medium cloves garlic, minced
  • 1 large egg

Vegetables

  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 medium sweet pepper, cored and cut into 1/2-inch cubes
  • 1 small yellow onion, finely diced
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley

Instructions

  1. Make Honey BBQ Sauce: In a medium saucepan, combine ketchup, honey, light brown sugar, apple cider vinegar, Worcestershire sauce, onion powder, garlic powder, and paprika. Bring to a simmer over medium-high heat, then reduce heat to medium-low and let it simmer for 5-7 minutes until bubbly and slightly reduced, stirring occasionally.
  2. Season Sauce: Remove the sauce from heat and season with salt and pepper to taste. Divide the sauce evenly into two small bowls and set aside for later use.
  3. Prepare Oven and Sheet Pan: Preheat your oven to 400°F (204°C) and lightly grease a large sheet pan. Set aside while you prepare the meatballs and vegetables.
  4. Form Meatballs: In a large bowl, mix together the ground beef, panko breadcrumbs, kosher salt, ground black pepper, minced garlic, and egg until combined. Shape the mixture into 1-inch meatballs and arrange them on one half of the prepared sheet pan.
  5. Brush Meatballs: Using a brush, coat the meatballs with half of the prepared honey BBQ sauce to add flavor and moisture before baking.
  6. Prepare Vegetables: In a separate bowl, toss the cubed sweet potatoes, sweet pepper, and diced onion with the vegetable oil, 2 tablespoons of the remaining BBQ sauce, and salt and pepper to taste. Spread the vegetable mixture in a single even layer on the other half of the sheet pan.
  7. Bake Meatballs and Vegetables: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the sweet potatoes are tender when pierced with a fork.
  8. Finish and Serve: Remove the sheet pan from the oven and brush the remaining BBQ sauce over both the meatballs and the roasted vegetables. Sprinkle the minced fresh parsley on top for a burst of color and freshness. Serve warm and enjoy your balanced, flavorful meal!

Notes

  • Using panko breadcrumbs helps keep the meatballs light and tender.
  • Be sure to check the internal temperature of the meatballs with a meat thermometer to ensure food safety.
  • You can substitute ground turkey or chicken for a leaner option.
  • If you prefer less sweetness, reduce the honey or brown sugar slightly in the BBQ sauce.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.

Find it online: https://marthatasty.com/sheet-pan-honey-bbq-meatballs-with-sweet-potatoes-recipe/