Sheet Pan Hawaiian Meatballs

Sheet Pan Hawaiian Meatballs

Hawaiian meatballs are packed with sweet and savory flavor. Perfect for serving a crowd and so easy prepped as a sheet pan meal! With only fifteen minutes to prep all the ingredients, dinner is on the table in under an hour.

These sheet pan Hawaiian meatballs are perfect for a quick an easy delicious meal your family will love. Not to mention, you don’t need to commit hours to being in the kitchen. Veal cooks fast and is quick and easy in a recipe like this. It is ideal for weeknights or busy times of the year. For extra busy times, prep the meatballs and freeze them for later.

Served with tasty roasted veggies and rice, this recipe serves the perfect family friendly bowl. The combination of sauce, pineapple, and tender delicious veal will have your family asking for more.

Cooking the Veal Meatballs

To begin, line two rimmed baking sheets with parchment paper. Combine the ingredients and mix until combined. Be careful not to over work the mixture. This recipe calls for 2-inch Hawaiian meatballs, but you can make them the size you prefer. Keep in mind if they are bigger you will need to adjust the cook time.

This recipe calls for you to cook the Hawaiian meatballs for about 7 ½ minutes. Then pull them out, roll them and brush them with the sauce. Before returning them to the oven for another 2 ½ minutes. After the first 15 minutes, add the veggies to the sheet pans with the Hawaiian meatballs and continue to cook. Make sure to check the meatballs come to an internal temperature of at least 165 degrees before eating, test this with a meat thermometer.

Serving the Sheet Pan Hawaiian Meatballs

Serve this easy meal to your family right from the table. Allowing them to build their own bowls with all their favorites. Topped with some extra BBQ sauce at the end. Enjoy the great flavors in this easy bowl.

If you like these Hawaiian Meatballs, try out our simple oven baked meatballs as well!

Prep Time:
15

Cook Time:
30

Serves:
6

Ingredients

Meatballs:

  • 2 pounds ground veal
  • 1/2 cup plain breadcrumbs
  • 1/4 cup milk
  • 3 green onions, chopped
  • 1 large egg
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons kosher salt
  • 1 cup Hawaiian barbecue sauce, plus more for serving

Vegetables:

  • 1 small head broccoli, cut into florets
  • 1 small red bell pepper, seeded and cut into 1/2-inch slices
  • 1 small yellow bell pepper, seeded and cut into 1/2-inch slices
  • 1 small red onion, cut into 1/2-inch slices
  • 1 small pineapple, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 green onions, for garnish
  • sesame seeds, for garnish
  • 6 cups cooked long-grain white rice

Instructions

  1. For the meatballs: Preheat oven to 450 degrees and line two rimmed baking sheets with parchment paper. In a large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger, and salt until just combined. Portion veal mixture into 2-inch balls. Place in an even layer on prepared baking sheets.
  2. Bake the meatballs for about 15 minutes, rolling halfway through, and brushing with barbecue sauce.
  3. While the meatballs cook, toss broccoli, bell peppers, red onion, pineapple, and oil together until coated. Season with salt and pepper.
  4. Remove the sheet pans from the oven to add vegetables. Arrange vegetables in a single layer on baking sheets with meatballs.
  5. Place the sheet pans back in the oven and continue to bake until vegetables are tender, and meatballs are golden-brown, or until internal temperature reaches 160 degrees. This is about 15 minutes more.
  6. Drizzle with barbeque sauce before serving. Optional, garnish with green onions and sesame seeds.
  7. Serve with rice and enjoy!