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Sheet Pan Soy Ginger Meatballs and Veggies
These easy Sheet Pan Soy Ginger Meatballs and Veggies are a complete meal! Serve them with rice and everyone will be asking for more.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●whisk
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400˚. Line 2 large baking sheets with parchment paper. Whisk together the soy sauce, brown sugar, vinegar, ginger, cornstarch, sriracha and ½ cup water in a medium saucepan. Bring to a simmer over medium heat and cook until thickened, 3 to ⏱️ 4 minutes. Remove ½ cup of the sauce and set aside for serving.
2
Combine the scallions, egg, 1 teaspoon salt and ¼ cup of the soy-ginger sauce in a large bowl. Add the pork and panko and gently mix until just combined. Shape into 24 meatballs (about 1 inch each) and place on one of the prepared baking sheets.
large egg1
3
Toss the bell peppers and peas with the olive oil, remaining ½ teaspoon salt and the pepper on the other baking sheet.
4
Bake the meatballs and vegetables, switching the position of the pans and tossing the vegetables halfway through, until the meatballs are cooked through and the vegetables are lightly golden, 20 to ⏱️ 25 minutes. Remove the vegetables from the oven. Switch the oven to broil. Brush the meatballs with the remaining soy-ginger sauce in the pan and broil until the glaze is set, 2 to ⏱️ 3 minutes.
5
Serve the meatballs and vegetables over rice. Sprinkle with sesame seeds and scallions and serve with the reserved sauce.
Nutrition Facts
calories
786 Calories
fat Content
42 g
fiber Content
6 g
sugar Content
36 g
sodium Content
3734 mg
protein Content
41 g
trans Fat Content
0 g
cholesterol Content
169 mg
carbohydrate Content
56 g
saturated Fat Content
14 g
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