Sheet Pan Teriyaki Meatball Veggies Easy Family Meal

ByJasmine
- 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 egg, beaten - 1/4 cup teriyaki sauce (plus more for drizzling) - 1 teaspoon sesame oil - Salt and pepper to taste - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, thinly sliced - 1 tablespoon olive oil You will need teriyaki sauce for the meatballs and drizzling. This sauce brings a sweet and savory flavor. I use store-bought teriyaki sauce for ease. If you want, you can make your own too. Just mix soy sauce, honey, garlic, and ginger. Adjust the taste as you like. Sesame oil adds a nice touch. It gives a slight nutty flavor to the meatballs. Salt and pepper help to enhance all these flavors. Make sure to season well! Start by preheating your oven to 400°F (200°C). This step is key for cooking the meatballs and veggies. Next, line a large baking sheet with parchment paper. This makes for easy cleanup and helps the food not stick. In a large bowl, add 1 pound of ground chicken or turkey. Mix in 1/2 cup of breadcrumbs, 1/4 cup of finely chopped green onions, and 2 minced garlic cloves. Don't forget the 1 tablespoon of grated ginger. Pour in 1/4 cup of teriyaki sauce, then add 1 teaspoon of sesame oil. Season with salt and pepper. Finally, add 1 beaten egg. Mix everything well until it's all combined. Now, shape the meatball mixture into 1-inch balls. Place them evenly on one side of your prepared baking sheet. This keeps them from sticking together. In another bowl, toss 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 thinly sliced carrot with 1 tablespoon of olive oil. Season with salt and pepper. Arrange the veggies on the other side of the baking sheet. Roast everything in the oven for 20-25 minutes. The meatballs should reach an internal temperature of 165°F (74°C). After that, drizzle more teriyaki sauce over everything and pop it back in the oven for 5 more minutes. This will caramelize the flavors. Finally, garnish with sesame seeds and let it cool for a few minutes before serving. To keep your meatballs moist, use ground chicken or turkey. These meats are lean, so they need help to stay juicy. Mixing in breadcrumbs helps too. They soak up moisture and add a nice texture. Don't skip the egg; it binds the mix and keeps them soft. Avoid overcooking; meatballs should reach 165°F. This way, they stay tender and juicy. For the best veggies, cut them evenly. This way, they cook at the same rate. Broccoli florets should be bite-sized, while carrot slices should be thin. This helps them cook through and get tender. Toss the veggies in olive oil, salt, and pepper. This adds flavor and helps them roast nicely. You can also mix in other veggies, like snap peas or zucchini, for variety. Start with a clean sheet pan. Line it with parchment paper for easy cleanup. Use a large bowl for mixing; it makes combining ingredients easier. After shaping your meatballs, use a spoon to transfer them to the pan. This keeps your hands clean and makes the process quick. Rinse tools right after use to prevent sticking and make washing easier later. {{image_2}} You can easily change the meat in these meatballs. Instead of ground chicken or turkey, try ground beef, pork, or even plant-based options like lentils or chickpeas. Each protein gives a different taste and texture. If you go for beef, the meatballs will be richer. Plant-based proteins can make this dish lighter, perfect for veggie lovers. This recipe is very flexible with veggies. You can swap the broccoli, bell pepper, and carrot for your favorites. Think snap peas, zucchini, or even sweet potatoes. Just cut them to the same size for even cooking. Mixing colors adds fun and makes the dish more appealing. Plus, it gives you different flavors and nutrients. You can use store-bought teriyaki sauce for ease. It saves time and still tastes great. But if you want to try making it at home, it’s simple and fun! Just mix soy sauce, honey, ginger, and garlic. You can control the sweetness and saltiness. Homemade sauce can be fresher and tailored to your taste. After your meal, let the leftovers cool to room temperature. Place the meatballs and veggies in an airtight container. They will stay fresh for up to four days in the fridge. Make sure to store them separately if possible. This keeps the meatballs from getting soggy. To freeze leftovers, first let them cool completely. Then, transfer them to a freezer-safe container. You can also use freezer bags. Remove as much air as you can. This helps prevent freezer burn. Leftovers can last for up to three months in the freezer. When you're ready to eat, simply thaw in the fridge overnight. Reheat your meal in the oven or microwave. For the oven, set it to 350°F (175°C). Place the meatballs and veggies on a baking sheet. Heat for about 15 minutes or until warm. For the microwave, use a microwave-safe dish. Heat in short bursts, stirring in between, until hot. Enjoy your tasty meal again! Yes, you can. Ground beef, pork, or lamb work great too. Just remember that cooking times may change. Beef and pork may require longer cooking. Check the internal temperature to ensure safety. Aim for 165°F (74°C) for all meats. To make it gluten-free, use gluten-free breadcrumbs. You can find these in most stores. Also, choose a gluten-free teriyaki sauce. Many brands offer options without gluten. Always check the label to be sure. This dish pairs well with rice or quinoa. You could also serve it over noodles for a fun twist. A simple green salad adds freshness too. Feel free to get creative with sides that you love. Leftovers stay good in the fridge for about 3 to 4 days. Store them in an airtight container. If you want to keep them longer, consider freezing. They can last up to 3 months in the freezer. Just reheat when you’re ready to enjoy! You now have all you need to make delicious sheet pan teriyaki meatballs and veggies. We covered ingredients, step-by-step instructions, and tips for the best results. Don’t forget to try the variations to suit your taste. Store leftovers properly to enjoy later. Use this guide to impress your family and friends with your cooking. You can create a tasty meal that’s easy and fun. Enjoy your cooking adventure with these tasty meatballs!

WANT TO SAVE THIS RECIPE?

Looking for an easy and delicious family meal? Try my Sheet Pan Teriyaki Meatball Veggies! This recipe combines juicy meatballs with crisp vegetables, all glazed in tasty teriyaki sauce. It’s quick to make and clean-up is a breeze. Gather your loved ones around the table for a meal that’s fun, flavorful, and effortless. Let’s dive into the simple steps to make this satisfying dish!

Why I Love This Recipe

  1. Flavorful and Savory: The combination of ground chicken or turkey with teriyaki sauce creates a deliciously savory flavor that’s hard to resist.
  2. Healthy and Colorful Veggies: This recipe includes a variety of vegetables that not only add color to your plate but also pack in essential nutrients.
  3. Easy Cleanup: Using a sheet pan means less mess in the kitchen, making this meal perfect for busy weeknights.
  4. Quick and Satisfying: With a total cooking time of just 40 minutes, you can have a wholesome meal on the table in no time!

Ingredients

Meatball Ingredients

  • 1 pound ground chicken or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 egg, beaten
  • 1/4 cup teriyaki sauce (plus more for drizzling)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Vegetable Ingredients

  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, thinly sliced
  • 1 tablespoon olive oil

Teriyaki Sauce and Seasoning

You will need teriyaki sauce for the meatballs and drizzling. This sauce brings a sweet and savory flavor. I use store-bought teriyaki sauce for ease. If you want, you can make your own too. Just mix soy sauce, honey, garlic, and ginger. Adjust the taste as you like. Sesame oil adds a nice touch. It gives a slight nutty flavor to the meatballs. Salt and pepper help to enhance all these flavors. Make sure to season well!

Step-by-Step Instructions

Preparing the Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). This step is key for cooking the meatballs and veggies. Next, line a large baking sheet with parchment paper. This makes for easy cleanup and helps the food not stick.

Mixing the Meatball Mixture

In a large bowl, add 1 pound of ground chicken or turkey. Mix in 1/2 cup of breadcrumbs, 1/4 cup of finely chopped green onions, and 2 minced garlic cloves. Don’t forget the 1 tablespoon of grated ginger. Pour in 1/4 cup of teriyaki sauce, then add 1 teaspoon of sesame oil. Season with salt and pepper. Finally, add 1 beaten egg. Mix everything well until it’s all combined.

Shaping and Arranging on the Sheet Pan

Now, shape the meatball mixture into 1-inch balls. Place them evenly on one side of your prepared baking sheet. This keeps them from sticking together.

Roasting the Meatballs and Vegetables

In another bowl, toss 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 thinly sliced carrot with 1 tablespoon of olive oil. Season with salt and pepper. Arrange the veggies on the other side of the baking sheet. Roast everything in the oven for 20-25 minutes. The meatballs should reach an internal temperature of 165°F (74°C). After that, drizzle more teriyaki sauce over everything and pop it back in the oven for 5 more minutes. This will caramelize the flavors. Finally, garnish with sesame seeds and let it cool for a few minutes before serving.

Pro Tips

  1. Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your meatballs and veggies significantly.
  2. Adjust the Spice Level: If you like a little heat, consider adding red pepper flakes to the meatball mixture for an extra kick.
  3. Make Ahead: You can prepare and shape the meatballs in advance, then refrigerate them until you’re ready to bake.
  4. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as snap peas or zucchini, depending on what’s in season.

Tips & Tricks

Ensuring Meatballs Retain Moisture

To keep your meatballs moist, use ground chicken or turkey. These meats are lean, so they need help to stay juicy. Mixing in breadcrumbs helps too. They soak up moisture and add a nice texture. Don’t skip the egg; it binds the mix and keeps them soft. Avoid overcooking; meatballs should reach 165°F. This way, they stay tender and juicy.

Vegetable Preparation Tips

For the best veggies, cut them evenly. This way, they cook at the same rate. Broccoli florets should be bite-sized, while carrot slices should be thin. This helps them cook through and get tender. Toss the veggies in olive oil, salt, and pepper. This adds flavor and helps them roast nicely. You can also mix in other veggies, like snap peas or zucchini, for variety.

Cleaning and Handling Equipment

Start with a clean sheet pan. Line it with parchment paper for easy cleanup. Use a large bowl for mixing; it makes combining ingredients easier. After shaping your meatballs, use a spoon to transfer them to the pan. This keeps your hands clean and makes the process quick. Rinse tools right after use to prevent sticking and make washing easier later.

Variations

Substitute Proteins for Meatballs

You can easily change the meat in these meatballs. Instead of ground chicken or turkey, try ground beef, pork, or even plant-based options like lentils or chickpeas. Each protein gives a different taste and texture. If you go for beef, the meatballs will be richer. Plant-based proteins can make this dish lighter, perfect for veggie lovers.

Different Vegetables to Use

This recipe is very flexible with veggies. You can swap the broccoli, bell pepper, and carrot for your favorites. Think snap peas, zucchini, or even sweet potatoes. Just cut them to the same size for even cooking. Mixing colors adds fun and makes the dish more appealing. Plus, it gives you different flavors and nutrients.

Homemade vs. Store-Bought Teriyaki Sauce

You can use store-bought teriyaki sauce for ease. It saves time and still tastes great. But if you want to try making it at home, it’s simple and fun! Just mix soy sauce, honey, ginger, and garlic. You can control the sweetness and saltiness. Homemade sauce can be fresher and tailored to your taste.

Storage Info

Refrigerating Leftovers

After your meal, let the leftovers cool to room temperature. Place the meatballs and veggies in an airtight container. They will stay fresh for up to four days in the fridge. Make sure to store them separately if possible. This keeps the meatballs from getting soggy.

Freezing Instructions

To freeze leftovers, first let them cool completely. Then, transfer them to a freezer-safe container. You can also use freezer bags. Remove as much air as you can. This helps prevent freezer burn. Leftovers can last for up to three months in the freezer. When you’re ready to eat, simply thaw in the fridge overnight.

Reheating Tips

Reheat your meal in the oven or microwave. For the oven, set it to 350°F (175°C). Place the meatballs and veggies on a baking sheet. Heat for about 15 minutes or until warm. For the microwave, use a microwave-safe dish. Heat in short bursts, stirring in between, until hot. Enjoy your tasty meal again!

FAQs

Can I use a different type of meat?

Yes, you can. Ground beef, pork, or lamb work great too. Just remember that cooking times may change. Beef and pork may require longer cooking. Check the internal temperature to ensure safety. Aim for 165°F (74°C) for all meats.

How can I make this recipe gluten-free?

To make it gluten-free, use gluten-free breadcrumbs. You can find these in most stores. Also, choose a gluten-free teriyaki sauce. Many brands offer options without gluten. Always check the label to be sure.

What can I serve with Sheet Pan Teriyaki Meatball Veggies?

This dish pairs well with rice or quinoa. You could also serve it over noodles for a fun twist. A simple green salad adds freshness too. Feel free to get creative with sides that you love.

How long do leftovers last in the fridge?

Leftovers stay good in the fridge for about 3 to 4 days. Store them in an airtight container. If you want to keep them longer, consider freezing. They can last up to 3 months in the freezer. Just reheat when you’re ready to enjoy!

You now have all you need to make delicious sheet pan teriyaki meatballs and veggies. We covered ingredients, step-by-step instructions, and tips for the best results. Don’t forget to try the variations to suit your taste. Store leftovers properly to enjoy later. Use this guide to impress your family and friends with your cooking. You can create a tasty meal that’s easy and fun. Enjoy your cooking adventure with these tasty meatballs!

- 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 egg, beaten - 1/4 cup teriyaki sauce (plus more for drizzling) - 1 teaspoon sesame oil - Salt and pepper to taste - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, thinly sliced - 1 tablespoon olive oil You will need teriyaki sauce for the meatballs and drizzling. This sauce brings a sweet and savory flavor. I use store-bought teriyaki sauce for ease. If you want, you can make your own too. Just mix soy sauce, honey, garlic, and ginger. Adjust the taste as you like. Sesame oil adds a nice touch. It gives a slight nutty flavor to the meatballs. Salt and pepper help to enhance all these flavors. Make sure to season well! Start by preheating your oven to 400°F (200°C). This step is key for cooking the meatballs and veggies. Next, line a large baking sheet with parchment paper. This makes for easy cleanup and helps the food not stick. In a large bowl, add 1 pound of ground chicken or turkey. Mix in 1/2 cup of breadcrumbs, 1/4 cup of finely chopped green onions, and 2 minced garlic cloves. Don't forget the 1 tablespoon of grated ginger. Pour in 1/4 cup of teriyaki sauce, then add 1 teaspoon of sesame oil. Season with salt and pepper. Finally, add 1 beaten egg. Mix everything well until it's all combined. Now, shape the meatball mixture into 1-inch balls. Place them evenly on one side of your prepared baking sheet. This keeps them from sticking together. In another bowl, toss 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 thinly sliced carrot with 1 tablespoon of olive oil. Season with salt and pepper. Arrange the veggies on the other side of the baking sheet. Roast everything in the oven for 20-25 minutes. The meatballs should reach an internal temperature of 165°F (74°C). After that, drizzle more teriyaki sauce over everything and pop it back in the oven for 5 more minutes. This will caramelize the flavors. Finally, garnish with sesame seeds and let it cool for a few minutes before serving. To keep your meatballs moist, use ground chicken or turkey. These meats are lean, so they need help to stay juicy. Mixing in breadcrumbs helps too. They soak up moisture and add a nice texture. Don't skip the egg; it binds the mix and keeps them soft. Avoid overcooking; meatballs should reach 165°F. This way, they stay tender and juicy. For the best veggies, cut them evenly. This way, they cook at the same rate. Broccoli florets should be bite-sized, while carrot slices should be thin. This helps them cook through and get tender. Toss the veggies in olive oil, salt, and pepper. This adds flavor and helps them roast nicely. You can also mix in other veggies, like snap peas or zucchini, for variety. Start with a clean sheet pan. Line it with parchment paper for easy cleanup. Use a large bowl for mixing; it makes combining ingredients easier. After shaping your meatballs, use a spoon to transfer them to the pan. This keeps your hands clean and makes the process quick. Rinse tools right after use to prevent sticking and make washing easier later. {{image_2}} You can easily change the meat in these meatballs. Instead of ground chicken or turkey, try ground beef, pork, or even plant-based options like lentils or chickpeas. Each protein gives a different taste and texture. If you go for beef, the meatballs will be richer. Plant-based proteins can make this dish lighter, perfect for veggie lovers. This recipe is very flexible with veggies. You can swap the broccoli, bell pepper, and carrot for your favorites. Think snap peas, zucchini, or even sweet potatoes. Just cut them to the same size for even cooking. Mixing colors adds fun and makes the dish more appealing. Plus, it gives you different flavors and nutrients. You can use store-bought teriyaki sauce for ease. It saves time and still tastes great. But if you want to try making it at home, it’s simple and fun! Just mix soy sauce, honey, ginger, and garlic. You can control the sweetness and saltiness. Homemade sauce can be fresher and tailored to your taste. After your meal, let the leftovers cool to room temperature. Place the meatballs and veggies in an airtight container. They will stay fresh for up to four days in the fridge. Make sure to store them separately if possible. This keeps the meatballs from getting soggy. To freeze leftovers, first let them cool completely. Then, transfer them to a freezer-safe container. You can also use freezer bags. Remove as much air as you can. This helps prevent freezer burn. Leftovers can last for up to three months in the freezer. When you're ready to eat, simply thaw in the fridge overnight. Reheat your meal in the oven or microwave. For the oven, set it to 350°F (175°C). Place the meatballs and veggies on a baking sheet. Heat for about 15 minutes or until warm. For the microwave, use a microwave-safe dish. Heat in short bursts, stirring in between, until hot. Enjoy your tasty meal again! Yes, you can. Ground beef, pork, or lamb work great too. Just remember that cooking times may change. Beef and pork may require longer cooking. Check the internal temperature to ensure safety. Aim for 165°F (74°C) for all meats. To make it gluten-free, use gluten-free breadcrumbs. You can find these in most stores. Also, choose a gluten-free teriyaki sauce. Many brands offer options without gluten. Always check the label to be sure. This dish pairs well with rice or quinoa. You could also serve it over noodles for a fun twist. A simple green salad adds freshness too. Feel free to get creative with sides that you love. Leftovers stay good in the fridge for about 3 to 4 days. Store them in an airtight container. If you want to keep them longer, consider freezing. They can last up to 3 months in the freezer. Just reheat when you’re ready to enjoy! You now have all you need to make delicious sheet pan teriyaki meatballs and veggies. We covered ingredients, step-by-step instructions, and tips for the best results. Don’t forget to try the variations to suit your taste. Store leftovers properly to enjoy later. Use this guide to impress your family and friends with your cooking. You can create a tasty meal that’s easy and fun. Enjoy your cooking adventure with these tasty meatballs!

Sheet Pan Teriyaki Meatball Veggies

Satisfy your cravings with this easy Sheet Pan Teriyaki Meatball Veggies recipe! Perfect for busy nights, this dish combines flavorful meatballs made with ground chicken or turkey and a colorful array of veggies on one pan. It’s a delicious and healthy meal that comes together in just 40 minutes. Click through to discover this simple recipe and bring a taste of teriyaki magic to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

1 pound ground chicken or turkey

1/2 cup breadcrumbs

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 egg, beaten

1/4 cup teriyaki sauce (plus more for drizzling)

1 teaspoon sesame oil

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, thinly sliced

1 tablespoon olive oil

Sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the ground chicken (or turkey), breadcrumbs, green onions, minced garlic, grated ginger, beaten egg, teriyaki sauce, sesame oil, salt, and pepper. Mix until all ingredients are well incorporated.

      Shape the mixture into 1-inch meatballs and place them evenly on one side of the prepared baking sheet.

        In another bowl, toss the broccoli, red bell pepper, and carrot slices with olive oil, salt, and pepper until evenly coated. Arrange the vegetables on the other side of the baking sheet.

          Roast everything in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.

            Drizzle additional teriyaki sauce over the meatballs and veggies, and return to the oven for an extra 5 minutes to caramelize slightly.

              Remove the sheet from the oven, garnish with sesame seeds, and let cool for a few minutes before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 egg, beaten - 1/4 cup teriyaki sauce (plus more for drizzling) - 1 teaspoon sesame oil - Salt and pepper to taste - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, thinly sliced - 1 tablespoon olive oil You will need teriyaki sauce for the meatballs and drizzling. This sauce brings a sweet and savory flavor. I use store-bought teriyaki sauce for ease. If you want, you can make your own too. Just mix soy sauce, honey, garlic, and ginger. Adjust the taste as you like. Sesame oil adds a nice touch. It gives a slight nutty flavor to the meatballs. Salt and pepper help to enhance all these flavors. Make sure to season well! Start by preheating your oven to 400°F (200°C). This step is key for cooking the meatballs and veggies. Next, line a large baking sheet with parchment paper. This makes for easy cleanup and helps the food not stick. In a large bowl, add 1 pound of ground chicken or turkey. Mix in 1/2 cup of breadcrumbs, 1/4 cup of finely chopped green onions, and 2 minced garlic cloves. Don't forget the 1 tablespoon of grated ginger. Pour in 1/4 cup of teriyaki sauce, then add 1 teaspoon of sesame oil. Season with salt and pepper. Finally, add 1 beaten egg. Mix everything well until it's all combined. Now, shape the meatball mixture into 1-inch balls. Place them evenly on one side of your prepared baking sheet. This keeps them from sticking together. In another bowl, toss 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 thinly sliced carrot with 1 tablespoon of olive oil. Season with salt and pepper. Arrange the veggies on the other side of the baking sheet. Roast everything in the oven for 20-25 minutes. The meatballs should reach an internal temperature of 165°F (74°C). After that, drizzle more teriyaki sauce over everything and pop it back in the oven for 5 more minutes. This will caramelize the flavors. Finally, garnish with sesame seeds and let it cool for a few minutes before serving. To keep your meatballs moist, use ground chicken or turkey. These meats are lean, so they need help to stay juicy. Mixing in breadcrumbs helps too. They soak up moisture and add a nice texture. Don't skip the egg; it binds the mix and keeps them soft. Avoid overcooking; meatballs should reach 165°F. This way, they stay tender and juicy. For the best veggies, cut them evenly. This way, they cook at the same rate. Broccoli florets should be bite-sized, while carrot slices should be thin. This helps them cook through and get tender. Toss the veggies in olive oil, salt, and pepper. This adds flavor and helps them roast nicely. You can also mix in other veggies, like snap peas or zucchini, for variety. Start with a clean sheet pan. Line it with parchment paper for easy cleanup. Use a large bowl for mixing; it makes combining ingredients easier. After shaping your meatballs, use a spoon to transfer them to the pan. This keeps your hands clean and makes the process quick. Rinse tools right after use to prevent sticking and make washing easier later. {{image_2}} You can easily change the meat in these meatballs. Instead of ground chicken or turkey, try ground beef, pork, or even plant-based options like lentils or chickpeas. Each protein gives a different taste and texture. If you go for beef, the meatballs will be richer. Plant-based proteins can make this dish lighter, perfect for veggie lovers. This recipe is very flexible with veggies. You can swap the broccoli, bell pepper, and carrot for your favorites. Think snap peas, zucchini, or even sweet potatoes. Just cut them to the same size for even cooking. Mixing colors adds fun and makes the dish more appealing. Plus, it gives you different flavors and nutrients. You can use store-bought teriyaki sauce for ease. It saves time and still tastes great. But if you want to try making it at home, it’s simple and fun! Just mix soy sauce, honey, ginger, and garlic. You can control the sweetness and saltiness. Homemade sauce can be fresher and tailored to your taste. After your meal, let the leftovers cool to room temperature. Place the meatballs and veggies in an airtight container. They will stay fresh for up to four days in the fridge. Make sure to store them separately if possible. This keeps the meatballs from getting soggy. To freeze leftovers, first let them cool completely. Then, transfer them to a freezer-safe container. You can also use freezer bags. Remove as much air as you can. This helps prevent freezer burn. Leftovers can last for up to three months in the freezer. When you're ready to eat, simply thaw in the fridge overnight. Reheat your meal in the oven or microwave. For the oven, set it to 350°F (175°C). Place the meatballs and veggies on a baking sheet. Heat for about 15 minutes or until warm. For the microwave, use a microwave-safe dish. Heat in short bursts, stirring in between, until hot. Enjoy your tasty meal again! Yes, you can. Ground beef, pork, or lamb work great too. Just remember that cooking times may change. Beef and pork may require longer cooking. Check the internal temperature to ensure safety. Aim for 165°F (74°C) for all meats. To make it gluten-free, use gluten-free breadcrumbs. You can find these in most stores. Also, choose a gluten-free teriyaki sauce. Many brands offer options without gluten. Always check the label to be sure. This dish pairs well with rice or quinoa. You could also serve it over noodles for a fun twist. A simple green salad adds freshness too. Feel free to get creative with sides that you love. Leftovers stay good in the fridge for about 3 to 4 days. Store them in an airtight container. If you want to keep them longer, consider freezing. They can last up to 3 months in the freezer. Just reheat when you’re ready to enjoy! You now have all you need to make delicious sheet pan teriyaki meatballs and veggies. We covered ingredients, step-by-step instructions, and tips for the best results. Don’t forget to try the variations to suit your taste. Store leftovers properly to enjoy later. Use this guide to impress your family and friends with your cooking. You can create a tasty meal that’s easy and fun. Enjoy your cooking adventure with these tasty meatballs!

                  Sheet Pan Teriyaki Meatball Veggies

                  A delicious and easy one-pan meal featuring teriyaki meatballs and roasted vegetables.
                  Print Recipe Pin Recipe
                  Prep Time 15 minutes
                  Cook Time 25 minutes
                  Total Time 40 minutes
                  Course Main Course
                  Cuisine Asian
                  Servings 4 servings
                  Calories 350 kcal

                  Ingredients
                    

                  • 1 pound ground chicken or turkey
                  • 0.5 cup breadcrumbs
                  • 0.25 cup green onions, finely chopped
                  • 2 cloves garlic, minced
                  • 1 tablespoon ginger, grated
                  • 1 egg beaten
                  • 0.25 cup teriyaki sauce (plus more for drizzling)
                  • 1 teaspoon sesame oil
                  • to taste salt and pepper
                  • 2 cups broccoli florets
                  • 1 red bell pepper sliced
                  • 1 carrot thinly sliced
                  • 1 tablespoon olive oil
                  • for garnish sesame seeds

                  Instructions
                   

                  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
                  • In a large bowl, combine the ground chicken (or turkey), breadcrumbs, green onions, minced garlic, grated ginger, beaten egg, teriyaki sauce, sesame oil, salt, and pepper. Mix until all ingredients are well incorporated.
                  • Shape the mixture into 1-inch meatballs and place them evenly on one side of the prepared baking sheet.
                  • In another bowl, toss the broccoli, red bell pepper, and carrot slices with olive oil, salt, and pepper until evenly coated. Arrange the vegetables on the other side of the baking sheet.
                  • Roast everything in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
                  • Drizzle additional teriyaki sauce over the meatballs and veggies, and return to the oven for an extra 5 minutes to caramelize slightly.
                  • Remove the sheet from the oven, garnish with sesame seeds, and let cool for a few minutes before serving.

                  Notes

                  Feel free to substitute vegetables based on your preference.
                  Keyword easy dinner, meatballs, sheet pan, teriyaki

                  WANT TO SAVE THIS RECIPE?

                  Related Posts