BEEF, OVEN BAKED, SHEET PAN

Sheet Pan Sweet & Sour Meatballs with Vegetables

1 comment

Sheet Pan Sweet & Sour Meatballs with Vegetables

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Recipe by Julia Pacheco Course: Main, Lunch, DinnerCuisine: AmericanDifficulty: Quick u0026 Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 4 medium golden potatoes, diced small

  • 4 cup fresh Broccoli florets

  • 2 tbs olive oil

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • Sweet and Sour Sauce Mixture:
  • 1 tbs corn starch

  • 1 tbs water

  • 1/2 cup apple cider vinegar

  • 1/2 cup BBQ sauce (any brand will work)

  • 1/3 cup brown sugar

  • 1 tsp dry mustard

  • 1 tsp Worcestershires sauce

  • 1/2 tsp garlic powder

  • Meatball Mixture:
  • 1 lb ground beef (lean)

  • 1/4 cup panko breadcrumbs

  • 1 egg

  • 2 tbs milk

  • 1 tbs Worcestershires sauce

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

Directions

  • Preheat oven to 375 degrees
  • Line a sheet pan with parchment paper
  • Place the vegetables on the sheet pan then drizzle with 2 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Coat veggies in the oil and seasonings well.
  • To a small bowl add the cornstarch and water whisk well to combine this cornstarch slurry. Now to a small pot over medium heat on the stove add the rest of the Sweet and sour sauce mixture ingredients. Whisk well and bring mixture up to a simmer. Once simmering whisk in the cornstarch slurry continue to whisk for a minute or until the sauce thickens. Remove 1/3 cup of the sauce and set the rest of the sauce to the side (you will be using the 1/3 cup of sauce on the meatballs for the oven then using the rest of the sauce once the meatballs are cooked)
  • Add all of the meatball ingredients into a medium sized mixing bowl mix well to combine the ingredients.
  • Roll the meatball mixture into large golf ball sized meatballs place onto the sheet pan.
  • Brush the tops of the meatballs with the reserved 1/3 cup of sweet and sour sauce. Bake for 20-25 minutes or until the meatballs are cooked through.
  • A few minutes before the sheet pan is finished baking rewarm the remaining sweet and sour sauce over the stove. (If too thick whisk in 2 tbs of water into the sauce)
  • Once out of the oven drizzle the remaining sweet and sour sauce all over the meatballs (and veggies if desired) enjoy!

One Comment

  1. Oh my, Julia! These were so good! I used carrots for the vegetable and gave them a 5 minute head start. I made 16 meatballs in my 2 T scoop so a little smaller. My people will not eat large meatballs; I don’t know why. Smaller matballs need 15 minutes at 1 375, so that worked well. Sauce is fantastic. Served it with buttered rice. Thanks for sharing!

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