Sheet Pan Meatballs With Roasted Veggies
This sheet pan dinner is everything you want in a weeknight meal—easy 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. It’s a family-friendly recipe you’ll want to make again and again.
Servings: 4
Calories: 405kcal
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
- ¾ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
For the meatballs:
- 1 pound lean ground turkey or beef
- ⅓ cup breadcrumbs (or almond flour for a gluten-free option)
- 1 egg
- ¼ cup finely diced onion
- ¾ teaspoon garlic powder
- ¾ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the meatball glaze:
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons ketchup
- 2 teaspoons apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400°F. 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 17–20 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 165°F 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 2–3 minutes, or until the glaze begins to caramelize.
Notes
Recipe 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.
- They can be gluten-free with the use of almond flour in place of bread crumbs. They are dairy-free.
- 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.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 34.9g | Protein: 28g | Fat: 14.9g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Cholesterol: 146mg | Sodium: 817mg | Potassium: 615mg | Fiber: 2.1g | Sugar: 16g
