Sheet Pan Hawaiian Veal Meatballs
Funded by Beef Farmers and Ranchers
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 additional for serving, divided
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
- kosher salt to taste
- freshly ground black pepper to taste
- 2 green onions for garnish
- 2 teaspoons sesame seeds for garnish
- 6 cups cooked long-grain white rice
Instructions
- To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In 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 even layer on prepared baking sheets.
- Bake about 15 minutes. Remove from oven.
- To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
- Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
- Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.