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The Smoky BBQ Meatball Medley is a delightful dish that brings together the rich flavors of smoky BBQ sauce and the vibrant hues of fresh vegetables, making it an excellent choice for family dinners or social gatherings. This recipe not only satisfies the craving for comfort food but also provides a nutritious balance thanks to the colorful medley of veggies. Whether you are accommodating dietary preferences or simply looking to enjoy a flavorful meal, this medley of smoky meatballs and fresh produce is versatile enough for everyone at the table.

Sheet Pan BBQ Meatballs with Roasted Veggies

Discover the delight of Smoky BBQ Meatball Medley with colorful veggies! This hearty dish combines savory meatballs coated in rich BBQ sauce with a vibrant mix of fresh vegetables, making it ideal for family dinners and gatherings. Easy to prepare, it offers a nutritious balance while satisfying your cravings for comfort food. With versatile options for ground meat and fresh ingredients, everyone at the table will love this flavorful medley!
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Ingredients
  

For the Meatballs:

1 lb ground beef (or ground turkey for a lighter option)

1 cup panko breadcrumbs (for extra crunch)

1/4 cup freshly grated Parmesan cheese

1 large egg, beaten

2 tablespoons fresh parsley, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1 cup of your favorite BBQ sauce

For the Veggies:

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

1 red onion, cut into wedges

2 cups fresh broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and freshly cracked black pepper to taste

Garnish (optional):

Fresh parsley or cilantro, chopped (for serving)

Extra BBQ sauce for drizzling on top

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). For easy cleanup, line a large baking sheet with parchment paper or aluminum foil.

    Prepare the Veggies: In a spacious bowl, toss together the sliced red and yellow bell peppers, zucchini, red onion, and broccoli florets. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Mix thoroughly to ensure the vegetables are evenly coated. Spread the mixture in a single layer on one side of the prepared baking sheet.

      Make the Meatballs: In a separate mixing bowl, combine the ground beef (or turkey), panko breadcrumbs, grated Parmesan cheese, beaten egg, chopped parsley, garlic powder, onion powder, smoked paprika, salt, and pepper. Using your hands, mix gently until all ingredients are just combined; be careful not to overmix.

        Shape the Meatballs: With your hands, shape the mixture into approximately 1.5-inch meatballs, aiming for about 12-14 mini meatballs. Place them on the opposite side of the baking sheet from the vegetables.

          Add BBQ Sauce: Take half of the BBQ sauce and brush or drizzle it evenly over the meatballs, allowing them to soak up the flavor.

            Bake: Carefully transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (70°C).

              Glaze the Meatballs: In the last 5 minutes of baking, remove the baking sheet from the oven. Brush the meatballs with the remaining BBQ sauce to enhance their flavor and give them a beautiful glaze.

                Serve: Once baked, allow the sheet to cool for a couple of minutes before serving. Plate the meatballs alongside the vibrant roasted vegetables. Garnish with chopped fresh parsley or cilantro, and consider adding a drizzle of extra BBQ sauce on top for a finishing touch.

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

                    Enjoy this hearty and colorful meal, perfect for cozy weeknight dinners or casual gatherings with friends! 🍽️✨