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Asian Glazed Meatball Sheet Pan Dinner

These sticky-sweet meatballs are always a hit with kids and adults alike! The homemade Asian glaze is so much better than takeout, and making meatballs in the oven instead of frying them saves tons of time. Serve over rice for a complete meal that'll have everyone asking for seconds.
Print Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ pounds ground turkey or chicken
  • ⅓ cup panko breadcrumbs
  • 1 large egg
  • 2 green onions finely chopped
  • 2 cloves garlic minced
  • 3 cups snap peas or sugar snap peas
  • 2 bell peppers red and orange, cut into strips
  • ⅓ cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger grated
  • Sesame seeds and extra green onions for garnish

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper. Spray lightly with cooking spray.
  2. In a large bowl, combine ground meat, panko, egg, green onions, and minced garlic. Mix gently and form into 20-24 meatballs (about 1 inch each).
  3. Place meatballs on one side of the sheet pan. Arrange snap peas and bell pepper strips on the other side.
  4. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger to make the glaze.
  5. Brush half the glaze over the meatballs and drizzle a little over the vegetables.
  6. Bake for 12 minutes, then remove and brush meatballs with remaining glaze. Return to oven for 6 more minutes until meatballs are cooked through.
  7. Sprinkle with sesame seeds and sliced green onions. Serve over rice or noodles.