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- 1 pound ground beef (or turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 tablespoon fresh parsley, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper To make the meatballs, you need ground beef or turkey. I prefer ground beef for its flavor. Breadcrumbs hold the meat together. Parmesan cheese adds a nice salty kick. Fresh parsley brings a bit of color and freshness. Garlic and onion powder add great taste. Salt and pepper finish off the mix. - 1 bell pepper, sliced - 1 large zucchini, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil Using fresh veggies makes this dish bright and tasty. Bell peppers add crunch and sweetness. Zucchini is soft and absorbs flavors well. Red onion gives a nice sweetness when roasted. Olive oil helps them cook evenly and adds richness. - 1/4 cup honey - 1/4 cup soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar This sauce is the star of the meal. Honey provides sweetness, which pairs well with the savory meatballs. Soy sauce adds a salty depth to the mix. Rice vinegar brings in a touch of acidity to balance the flavors. Together, they create a sticky, delicious glaze for the meatballs and veggies. First, set your oven to 400°F (200°C). This high heat helps cook the meatballs and veggies perfectly. Grab a large sheet pan and line it with parchment paper. This makes cleanup a breeze later. In a big mixing bowl, add 1 pound of ground beef or turkey. Next, toss in 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of fresh parsley. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together well with your hands. Form the mixture into 1-inch meatballs. Place these on one side of the sheet pan. In a small bowl, whisk together 1/4 cup of honey, 1/4 cup of soy sauce, and 1 tablespoon of rice vinegar. This sauce adds great flavor. Drizzle half of the sauce over the meatballs. On the other side of the pan, add sliced bell pepper, zucchini, and red onion. Use 2 tablespoons of olive oil, salt, and pepper to coat the veggies. Toss them around until they are well covered. Now, it’s time to roast! Place the sheet pan in your preheated oven and cook for 20 to 25 minutes. The meatballs should reach an internal temperature of 165°F (74°C), and the veggies will be tender. After that, drizzle the rest of the honey garlic sauce over the meatballs and veggies. Return the pan to the oven for another 5 minutes. This will give everything a nice caramelized finish. Once done, take the pan out and let it cool for a bit before serving. To make great meatballs, use fresh ingredients. I suggest ground beef or turkey. Mix breadcrumbs and Parmesan in a bowl with spices. This mix gives flavor. Form the meat into 1-inch balls. The size helps them cook evenly. Place them on the sheet pan with space in between. This helps them brown nicely. To boost flavor, use a good honey. The honey adds sweetness and helps the meatballs caramelize. Soy sauce adds a savory taste. Mixing honey, soy sauce, and rice vinegar creates a tasty glaze. Drizzle half over the meatballs before cooking. Save the rest for later. This mix makes the meatballs shine. Serving straight from the sheet pan looks great. It creates a homey vibe. You can also use a large platter for a fancier feel. Add fresh parsley on top for color. A drizzle of honey adds extra sweetness. Pair with rice or noodles for a complete meal. This dish is simple yet impressive! {{image_2}} You can swap ground beef for ground turkey. Turkey gives a lighter taste. You can also use ground chicken for a mild flavor. For a richer dish, try pork. If you prefer plant-based options, use lentils or chickpeas. These choices keep the meatballs tasty and fun. Feel free to switch up the veggies. Broccoli or carrots work well. You can also try asparagus or green beans. Each veggie adds its own unique taste. Use what you have at home or what is in season. Mixing colors makes the dish bright and appealing. To make this dish gluten-free, use gluten-free breadcrumbs. Check the soy sauce label for gluten-free options like tamari. For a vegan version, skip the meat and use a mix of beans and veggies. Replace honey with maple syrup for sweetness. This keeps the flavor great while meeting dietary needs. After your meal, let the dish cool down. Place any leftovers in an airtight container. This helps keep the meatballs and veggies fresh. Store them in the fridge for up to three days. If you want to enjoy the meal later, freezing is a great option. To reheat, take out the meatballs and veggies from the fridge. You can use the microwave or the oven. If using the microwave, heat for 1-2 minutes. Stir halfway to warm evenly. For the oven, preheat to 350°F (175°C) and bake for about 10-15 minutes. This will keep the meatballs juicy and the veggies tender. If you want to freeze your leftovers, let them cool completely first. Place them in a freezer-safe container. You can also use freezer bags for easier storage. Label the bags with the date. This dish can freeze well for up to three months. When ready to eat, thaw in the fridge overnight before reheating. To make meatballs tender, mix the meat gently. Over-mixing can make them tough. Use breadcrumbs to add moisture. Adding grated cheese, like Parmesan, helps too. Finally, don’t bake them too long. Aim for an internal temperature of 165°F (74°C) for juicy meatballs. Yes, you can use frozen meatballs. Just add a few minutes to the baking time. You may also want to thaw them first for even cooking. The honey garlic sauce will still coat them well, ensuring great flavor. You can serve these meatballs with rice or noodles. They pair well with a fresh salad too. For a fun twist, try them in a sandwich or wrap. Don’t forget some crusty bread to soak up the sauce! Store leftovers in an airtight container. They will last in the fridge for about three to four days. You can freeze them for longer storage, up to three months. Just make sure to reheat them properly before serving. We explored how to make tasty honey garlic meatballs. I shared key ingredients and steps for prep and cooking. You learned tips for perfect meatballs and ways to change the dish. I also covered storage techniques and answered common questions. Now, get ready to enjoy a fun meal. This recipe is simple, delicious, and can fit your needs. Bake it your way, share it, and make it a favorite.

Sheet-Pan Honey Garlic Meatball Dinner

Whip up a delightful Sheet-Pan Honey Garlic Meatball Dinner that's both easy and flavor-packed! This delicious recipe combines juicy meatballs with vibrant veggies, all roasted to perfection with a sweet and savory honey garlic sauce. Ready in just 40 minutes, it's perfect for busy weeknights. Click through to discover the full recipe and bring this mouthwatering dinner to your table tonight!
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Ingredients
  

1 pound ground beef (or turkey)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup honey

1/4 cup soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 bell pepper, sliced

1 large zucchini, sliced

1 red onion, cut into wedges

2 tablespoons olive oil

Instructions
 

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine ground beef (or turkey), breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix until combined, then form into 1-inch meatballs. Place on one side of the prepared sheet pan.

      In a small bowl, whisk together honey, soy sauce, and rice vinegar. Drizzle half of this sauce over the meatballs, ensuring they're well coated.

        On the other side of the sheet pan, arrange the sliced bell pepper, zucchini, and red onion. Drizzle with olive oil, salt, and pepper, and toss to coat.

          Roast in the preheated oven for 20-25 minutes or until the meatballs are cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.

            Once cooked, drizzle the remaining honey garlic sauce over the meatballs and vegetables, and return to the oven for an additional 5 minutes for a caramelized finish.

              Remove from the oven and let cool slightly before serving.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                  - Presentation Tips: Serve dinner directly from the sheet pan for a rustic look, or transfer to a large serving platter. Garnish with additional chopped parsley and a drizzle of honey for extra sweetness.