This sheet pan dinner is everything you want in a weeknight mealโeasy prep, minimal dishes, and big flavor. Juicy sheet pan meatballs roast alongside baked sweet potato cubes and roasted vegetables, all finished with a tangy maple-dijon glaze. Itโs a family-friendly recipe youโll want to make again and again.
Why Youโll Love This Recipe
- A complete sheet pan meal with protein, veggies, and carbs cooked on one rimmed baking sheet.
- The meatball mixture is quick to prep with pantry staples like breadcrumbs, onion, and garlic powder.
- Sweet and savory glaze makes the meatballs irresistible.
- Easy to double on two normal-sized baking sheets if feeding a crowd or planning meal prep.
- The combination of baked sweet potato and crispy roasted veggies makes this both wholesome and delicious.
- Kid-friendly flavors with simple swaps if you want ground beef instead of turkey.
- Minimal cleanup thanks to everything roasting in a single layer.
Check out some of our other meatball recipes! Greek meatballs (chicken), skillet zucchini turkey meatballs with red sauce, Thai inspired meatball soup with rice noodles, and sweet and spicy Asian chicken meatballs.
Ingredient Notes
- Ground turkey or ground beef - feel free to choose your favorite option for ground meat with this recipe. You can also try it with ground chicken, but note that the chicken often has a higher moisture content and may be a little more crumbly. If you like ground turkey, try our ground turkey stir fry with green beans.
- Breadcrumbs - we like to use panko breadcrumbs or almond flour for a gluten-free version.
- Olive oil - extra-virgin olive oil or regular olive oil both work great.
- Brussels sprouts - you can buy them pre sliced but may need to still cut them into quarters. If you're a fan of Brussels sprouts try our Sriracha honey Brussels sprouts recipe.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Swap ground turkey with ground beef or chicken depending on what you have.
- Donโt love Brussels sprouts? Try broccoli, cauliflower, or green beans, red bell peppers, or red onion for your roasted vegetables. Looking for other roasted vegetable recipes? Try our crispy smashed broccoli with parmesan.
- Add a pinch of red pepper flakes or smoked paprika to the glaze for more heat and depth.
- Use panko for lighter texture or seasoned breadcrumbs for extra flavor. You can also use almond flour for a gluten free option.
- Use two rimmed baking sheets if you want extra for meal prep.
- Spread everything in a single layer so the veggies caramelize instead of steam.
How to Make Sheet Pan Meatballs With Roasted Veggies
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Pre heat oven to 400ยฐF. Line a large sheet pan with parchment paper.
Cube the sweet potato into bite-sized pieces and quarter the Brussels sprouts. Place them in a large bowl and toss with oil, maple syrup, apple cider vinegar, garlic powder, salt, and pepper until evenly coated.
Step 2: Spread the vegetables onto the prepared sheet pan. Roast for 17โ20 minutes, or until they begin to soften (stir once halfway through for even cooking).
Step 3: While the vegetables are roasting, add all meatball ingredients to a large bowl.
Step 4: Mix until well combined.
Step 5: When the vegetables have started to soften, carefully remove the pan from the oven. Using a cookie scoop, spoon, or clean hands, form the meat mixture into meatballs and evenly space them across the pan, nestled between the vegetables.
Return the pan to the oven and bake for 17 minutes, or until the meatballs reach an internal temperature of 165ยฐF and the vegetables are tender.
Step 6: While the meatballs and vegetables are cooking, combine all glaze ingredients in a small bowl and stir until smooth.
Step 7: Remove the pan from the oven and brush each meatball with the glaze.
Step 8: Place the pan back in the oven and broil for 2โ3 minutes, or until the glaze begins to caramelize.
Sheet Pan Meatballs FAQs
We recommend storing leftovers in an airtight container in the fridge and consuming within 3-4 days.ย
Yesโthis recipe is freezer friendly, and youโve got a couple of great options:
Freeze the meatballs before baking: Prepare the meatball mixture, roll into balls, and place them in a single layer on a parchment-lined rimmed baking sheet. Freeze until solid, then transfer to a freezer bag for up to 3 months. When ready to cook, bake straight from frozen (just add a few extra minutes to the cooking time).
Freeze after cooking: Once the meatballs are baked, let them cool completely. Store in an airtight container or freezer bag for up to 3 months. Reheat in the oven at 350ยฐF until warmed through, brushing with a little extra glaze if desired.
Note: The roasted veggies (sweet potatoes and Brussels sprouts) donโt hold up as well in the freezerโthey tend to soften when thawed. For best results, freeze just the meatballs and roast fresh baked sweet potato cubes and roasted vegetables when youโre ready to serve.
Uncooked Meatballs (frozen raw):
Place frozen meatballs on a parchment-lined rimmed baking sheet in a single layer.
Roast at 400ยฐF for 20โ25 minutes, or until cooked through (165ยฐF in the center).
Add the glaze during the last 5 minutes of baking, then broil briefly to caramelize.
Cooked Meatballs (frozen after baking):
Transfer meatballs to a baking sheet lined with parchment.
Reheat at 350ยฐF for 15โ20 minutes, or until warmed through (165 degrees F).
Add the glaze during the last 5 minutes of baking, then broil briefly to caramelize.
Tip: For both methods, itโs best to roast fresh baked sweet potato cubes and roasted veggies alongside rather than freezing them, since vegetables can soften after thawing.
Quick option: Microwave cooked meatballs in 30-second bursts until hot. This works in a pinch but may soften the glaze and veggies, so the oven method is recommended if you want the best texture. You can also reheat in the air fryer.ย
Yes! You can mix the meatball mixture up to 24 hours in advance. Store it covered in the fridge until youโre ready to roll and bake. This makes the recipe even quicker for a sheet pan dinner on a busy night.
They can be gluten-free with the use of almond flour in place of bread crumbs. They are dairy-free.ย
Other Sheet Pan Recipes
If you make this sheet pan meatball recipe, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Sheet Pan Meatballs With Roasted Veggies
Ingredients
For the Sweet Potatoes and Brussels Sprouts:
- 1 large sweet potato, cubed into bite sized pieces (about 4 cups)
- 3 cups Brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ยพ teaspoon garlic powder
- ยพ teaspoon kosher salt
- ยผ teaspoon black pepper
For the meatballs:
- 1 pound lean ground turkey or beef
- โ cup breadcrumbs (or almond flour for a gluten-free option)
- 1 egg
- ยผ cup finely diced onion
- ยพ teaspoon garlic powder
- ยพ teaspoon Kosher salt
- ยผ teaspoon black pepper
For the meatball glaze:
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons ketchup
- 2 teaspoons apple cider vinegar
- ยผ teaspoon garlic powder
- ยผ teaspoon Kosher salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400ยฐF. Line a large sheet pan with parchment paper.
- Cube the sweet potato into bite-sized pieces and quarter the Brussels sprouts. Place them in a large bowl and toss with oil, maple syrup, apple cider vinegar, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables onto the prepared sheet pan. Roast for 17โ20 minutes, or until they begin to soften (stir once halfway through for even cooking).
- While the vegetables are roasting, combine all meatball ingredients in a large bowl.
- When the vegetables have started to soften, carefully remove the pan from the oven and place on a heat safe surface. Using a cookie scoop, spoon, or clean hands, form the meatballs and evenly space them across the pan, nestled between the vegetables.
- Return the pan to the oven and bake for 17 minutes, or until the meatballs reach an internal temperature of 165ยฐF and the vegetables are tender.
- While the meatballs and vegetables are cooking, combine all glaze ingredients in a small bowl and stir until smooth.
- Remove the pan from the oven and brush each meatball with the glaze. Place the pan back in the oven and broil for 2โ3 minutes, or until the glaze begins to caramelize.
Notes
- Save time/prep ahead:
- Chop the baked sweet potato cubes and quarter the Brussels sprouts a day ahead, storing in the fridge until ready to roast.
- Mix the meatball mixture in advance, cover, and refrigerate up to 24 hours before cooking.
- Whisk together the glaze ingredients ahead of time and store in a jar in the fridge for up to 3 days.
- Line your rimmed baking sheet with parchment paper or foil for quicker cleanup.
- Make a double batch of meatballs and freeze half (uncooked or cooked) to save time next time.
- See the FAQ section for freezing tips.ย
- They can be gluten-free with the use of almond flour in place of bread crumbs. They are dairy-free.ย
- The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Meatballs With Veggies." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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