Sheet Pan Sweet & Sour Meatballs with Vegetables
Sheet pan sweet & sour meatballs with vegetables make dinner simple—juicy meatballs and colorful veggies roast together in a tangy-sweet sauce for an easy, balanced meal.
Ingredients
- 4 medium golden potatoes, diced small
- 4 cup fresh Broccoli florets
- 2 tbs olive oil
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
Sweet and Sour Sauce Mixture:
- 1 tbs corn starch
- 1 tbs water
- ½ cup apple cider vinegar
- ½ cup BBQ sauce, any brand will work
- ⅓ cup brown sugar
- 1 tsp dry mustard
- 1 tsp Worcestershires sauce
- ½ tsp garlic powder
Meatball Mixture:
- 1 lb ground beef, lean
- ¼ cup panko breadcrumbs
- 1 egg
- 2 tbs milk
- 1 tbs Worcestershires sauce
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- Preheat oven to 375 degrees F.
- 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!
Nutrition
Calories: 704kcal | Carbohydrates: 76g | Protein: 28g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1194mg | Potassium: 1534mg | Fiber: 7g | Sugar: 34g | Vitamin A: 709IU | Vitamin C: 113mg | Calcium: 146mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
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!