Teriyaki Meatballs Sheet Pan Dinner

This Teriyaki Meatballs Sheet Pan Dinner is an easy weeknight meal made with juicy chicken meatballs, roasted veggies, and a simple homemade teriyaki sauce.

Course Dinner, Main Course

Cuisine Easy, Family Meal, Weeknight Meal

Keyword Teriyaki Meatball Sheet Pan Dinner

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 418kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the meatballs:

1 pound lean ground chicken or turkey
6 cloves garlic pressed or finely minced
1 inch ginger finely grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup spring onions finely chopped
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

For the veggies:

2 pounds broccolini or use regular broccoli
4 spring onions or 1 red onion
3-4 carrots sliced
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon pepper
1 teaspoon garlic powder

For the sauce:

2 tablespoons brown sugar
3 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon rice vinegar
2 cloves garlic pressed or finely minced
1/2 inch ginger finely grated

To garnish

spring onion chopped
sesame seeds

US Customary - Metric

Instructions

Mix all the meatball ingredients together in a large bowl. For best results, we suggest you use a microplane zester for the garlic and ginger and slice the spring onions very finely. Cover and let the meat mixture rest in the fridge while you prepare everything else.
Preheat your oven to 400°F (200°C).
Wash and chop the carrots into 1/2 inch to 1 inch slices. Wash the broccolini and green onions.
Season the veggies with oil, garlic powder, pepper, and soy sauce.
On a large sheet pan, add the carrots and bake for 10-15 minutes, depending on thickness.
While they bake, remove the meatball mixture from the fridge and form 1 inch balls. Work with wet hands for easy handling.
Remove the sheet pan from the oven and add the meatballs, broccolini, and spring onions.
Continue baking at 400°F (200°C) for another 10-15 minutes or until the meatballs are cooked through, reaching an internal temperature of 165°F (74°C).
While the meatballs bake, in a microwave safe bowl mix together all the sauce ingredients. Microwave in 30 second increments until it starts bubbling and thickens a lot. Alternatively, you can do this in a small saucepan on the stove.
Spoon the sauce over the meatballs. Garnish with spring onions and sesame seeds and serve with rice.

Notes

Make-Ahead and Storage Instructions

To make this recipe ahead of time, or for storing leftovers, make the recipe as directed and store in an airtight container for up to 3 -5 days.

Reheating Instructions

Reheat leftovers in a skillet on the stove with a splash of water until heated through, in the microwave, or on a sheet pan in the oven.

Serving Suggestions

We suggest cooking a pot of rice while the sheet pan dinner bakes and serving the meatballs and veggies over the rice, along with the teriyaki sauce.

Nutrition