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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 egg - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1/4 cup teriyaki sauce (plus more for drizzling) - 1 cup broccoli florets - 1 cup bell peppers, sliced (red, yellow, and green) - 1 cup snap peas - 2 tablespoons olive oil - Salt and pepper to taste - Sesame seeds for garnish To create those delicious teriyaki meatballs, start with your main ingredients. Ground chicken or turkey works well here. It gives a nice flavor and keeps the meatballs moist. Next, add breadcrumbs for texture. The green onions add freshness, while the egg binds everything together. Now for the flavor enhancers. Minced garlic and grated ginger are key. They give the meatballs a lovely depth. You’ll also need teriyaki sauce, which brings that sweet and savory kick. Don’t forget to set aside extra sauce for drizzling later. For the veggies, choose bright colors for a tasty look. Broccoli florets provide crunch, while bell peppers add sweetness. Snap peas are crisp and fun to eat. Toss them in olive oil, salt, and pepper for perfect roasting. Finally, season with salt and pepper to your taste. A sprinkle of sesame seeds adds a nice touch on top. This blend of ingredients makes a meal that’s not just tasty but also visually appealing. You’re in for a treat! {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This ensures even cooking. Next, grab a large mixing bowl. In it, combine the ground chicken or turkey, breadcrumbs, green onions, egg, minced garlic, grated ginger, 1/4 cup teriyaki sauce, sesame oil, salt, and pepper. Mix everything well until it forms a sticky mixture. Now, shape the mixture into meatballs. Each should be about 1.5 inches in diameter. This size helps them cook evenly. Place the meatballs on one side of the prepared sheet pan, spacing them out nicely. For the veggies, you’ll need broccoli, bell peppers, and snap peas. Toss these vegetables in a bowl with olive oil, salt, and pepper. Make sure they are evenly coated. Then, arrange the veggies on the other side of the sheet pan in a single layer. Slide the sheet pan into your preheated oven. Bake for 20-25 minutes. This timing helps the meatballs cook through and the veggies become tender-crisp. To check for doneness, make sure the meatballs are no longer pink inside. Once baked, take the sheet pan out of the oven. Drizzle extra teriyaki sauce over the meatballs and veggies. This adds great flavor. Finally, sprinkle sesame seeds and more green onions for a beautiful garnish before serving. Enjoy your delicious meal! To make your meatballs tender, use ground chicken or turkey. Mix the meat gently with breadcrumbs and seasonings. Over-mixing can lead to tough meatballs. Always ensure you add enough moisture with ingredients like egg and teriyaki sauce. Common mistakes include not shaping meatballs evenly. Aim for about 1.5 inches in size. If they are too small, they'll dry out. If they are too big, they may not cook through. Also, remember to space them well on the sheet pan. This helps them cook evenly. Best vegetables for sheet pan cooking include broccoli, bell peppers, and snap peas. They cook well and hold their shape. You can also use carrots or zucchini for variety. To get that tender-crisp texture, cut veggies into even pieces. Toss them with olive oil and seasonings. Spread them in a single layer on the pan. Avoid overcrowding, as this can lead to steaming instead of roasting. Store leftovers in an airtight container. They can last in the fridge for up to three days. For longer storage, freeze them in a sealed container. They can stay fresh for up to three months. For reheating, the oven works best. Preheat to 350°F (175°C) and heat for 10-15 minutes. You can also use a microwave, but be cautious. Microwaving can make the meatballs tough. Always check the internal temperature to ensure they are heated through. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality ground meat will enhance the flavor and nutrition of your dish. Adjust the Sauce: If you prefer a sweeter teriyaki flavor, add a touch of honey or brown sugar to the teriyaki sauce. Don’t Overcrowd the Pan: Ensure there’s enough space between meatballs and veggies for even cooking and browning. Experiment with Veggies: Feel free to swap in seasonal vegetables like zucchini or asparagus for a different twist. {{image_2}} You can switch the ground chicken or turkey for ground beef or pork. Both options add a rich flavor. If you want a vegetarian meal, try lentil meatballs. They provide protein and taste great with teriyaki sauce. Feel free to change the vegetables based on what you have. Seasonal veggies like zucchini or asparagus can work well. Bell peppers add color and sweetness. You can mix red, yellow, and green for a vibrant dish. You can make your own teriyaki sauce if you want. Just mix soy sauce, honey, ginger, and garlic. If you need low-sodium or gluten-free options, use tamari instead of soy sauce. These choices keep the flavor while meeting dietary needs. To keep your cooked meatballs and veggies fresh, store them in an airtight container. This helps prevent any odors from other foods in your fridge. You can keep them in the fridge for up to three days. If you want to save them longer, freeze them. In the freezer, they last for about three months. Just make sure to label the container with the date. Leftovers from this dish can become new meals. For example, chop the meatballs and mix them with pasta and sauce for a quick dinner. You can also turn them into a salad by slicing them up and adding greens. For quick lunches, pack the meatballs and veggies in a container with rice or quinoa. This makes for a healthy meal you can enjoy at work or school. To safely reheat your leftovers, heat them to an internal temperature of 165°F (74°C). You can use a microwave, oven, or stovetop. If using a microwave, cover the food to keep moisture in. For the oven, set it to 350°F (175°C) and heat for 10-15 minutes. This helps maintain their flavor and texture. Try to avoid reheating too many times, as this can change the taste. Bake your meatballs and veggies for 20-25 minutes at 400°F (200°C). The meatballs should be cooked through, and the veggies should be tender-crisp. Keep an eye on them to make sure they don’t overcook. Yes, you can prepare the meatballs in advance. Simply mix all the meatball ingredients and shape them. Store them in the fridge for up to 24 hours. This makes your dinner prep quick and easy. You can pair these meatballs with rice or quinoa. Steamed rice is a classic choice. You might also enjoy them with a fresh salad or some sticky rice for a fun twist. This recipe is great for meal prep. The meatballs and veggies store well in the fridge for up to four days. Just make sure to keep them in an airtight container. You can also freeze them for later use. In this post, we explored a simple recipe for Sheet Pan Teriyaki Meatballs and Veggies. We discussed main and flavor ingredients, cooking steps, and tips for success. You can customize this dish with different proteins and veggies. Proper storage and reheating keep leftovers fresh. Remember, this recipe is great for meal prep, making weeknight dinners easy. Enjoy the tasty and healthy meal that fits your busy life. Your kitchen adventures await!

Savory Sheet Pan Teriyaki Meatballs & Veggies

A delicious and easy one-pan meal featuring teriyaki meatballs and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup green onions, finely chopped
  • 1 unit egg
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 cup teriyaki sauce (plus more for drizzling)
  • 1 teaspoon sesame oil
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced (red, yellow, and green)
  • 1 cup snap peas
  • 2 tablespoons olive oil
  • to taste unit salt and pepper
  • for garnish unit sesame seeds

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, green onions, egg, minced garlic, grated ginger, 1/4 cup teriyaki sauce, sesame oil, salt, and pepper. Mix until well combined.
  • Shape the mixture into meatballs, about 1.5 inches in diameter, and place them evenly spaced on one side of the prepared sheet pan.
  • On the other side of the sheet pan, toss the broccoli, bell peppers, and snap peas with olive oil, salt, and pepper until evenly coated. Spread the vegetables into a single layer.
  • Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and the veggies are tender-crisp.
  • Remove the sheet pan from the oven and drizzle additional teriyaki sauce over the meatballs and veggies for extra flavor.
  • Garnish with sesame seeds and additional green onions if desired before serving.

Notes

Drizzle extra teriyaki sauce for added flavor before serving.
Keyword chicken, meatballs, sheet pan, teriyaki, vegetables