Yield: 4-5 servings Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Ingredients
Sweet and Sour Sauce:
-
1/2 cup apple cider vinegar or unseasoned rice vinegar
-
1/2 cup BBQ sauce (my favorite homemade recipe here)
-
1/3 cup lightly packed brown sugar
-
2 teaspoons Worcestershire sauce
-
1 teaspoon dry mustard
Meatballs:
-
3/4 to 1 pound lean ground beef or ground turkey
-
1/4 cup breadcrumbs (I use panko)
-
2 tablespoons milk
-
1 tablespoon Worcestershire sauce
-
1 large egg
-
1 teaspoon salt (I use coarse, kosher salt)
-
1/2 teaspoon onion powder
-
1/2 teaspoon garlic powder
-
1/4 teaspoon black pepper (I use coarse black pepper)
Veggies:
-
3 to 4 medium potatoes, peeled and diced small (1/4 inch pieces)
-
2 to 3 cups broccoli florets
-
1 tablespoon olive oil
-
Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place an oven rack in the middle or lower middle position.
- For
the sauce, whisk together all of the ingredients in a small saucepan.
Remove about 1/3 cup of the sauce mixture and set aside in a small bowl
(you'll use this to baste the meatballs). Simmer the remaining sauce for
5-10 minutes, stirring often (you can cook the sauce while the
meatballs/veggies roast in the oven to maximize time).
- For the meatballs, in a medium bowl, combine all the meatball ingredients and mix until evenly combined.
- Place
the potatoes in a single layer across the bottom 1/3 of a half sheet
pan (a large rimmed baking sheet about 12X18-inches). Place the broccoli
florets next to the potatoes in a single layer leaving the top 1/3 of
the sheet pan for the meatballs. Drizzle the potatoes and broccoli with
1-2 tablespoons of olive oil and season with salt and pepper. Give the
potatoes and broccoli a quick toss to coat with the oil and seasonings
(keeping each vegetable in a single layer in their own section of the
sheet pan after tossing).
- Lightly grease the remaining open spot
on the sheet pan with cooking spray. Portion the meat mixture into
about 8 to 10 meatballs (about golf ball size) and place them in two
even rows on the remaining 1/3 area of the sheet pan.
- Brush the
meatballs with the reserved sauce. Place the sheet pan in the oven and
bake for 20-25 minutes until the meatballs are cooked through (165
degrees F on an instant-read thermometer) and the potatoes and broccoli
are tender. {You can flip the vegetables halfway through cooking, but I
never bother.} Right out of the oven, brush the meatballs with some of
the simmered sauce.
- Serve the meatballs and veggies with the remaining sweet and sour sauce.
Notes
I double this recipe for our family of 7 (gives us maybe one
serving of leftovers). I split the ingredients up onto two sheet pans
and cook both pans at the same time on convection setting in my oven
(same temp as in the recipe). For a doubled recipe, I only 1 1/2 the
sauce part.
You want the vegetables in a single layer, so if your
potatoes are gigantic, you may only want to use two instead of the 3-4
medium-sized potatoes called for in the recipe. Just eyeball it so that
the potatoes and broccoli don't overcrowd the sheet pan.
No comments:
Post a Comment