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Description
Meatballs infused with sweet and tangy Hawaiian flavors, all baked to perfection on a single sheet pan. This recipe combines the irresistible charm of classic comfort food with the tropical zest of Hawaiian cuisine.
Ingredients
- 1 pound ground beef
- 8 oz. Monterey Mushrooms®, (Whites or Baby Bellas)*, sliced or finely chopped
- 1/2 cup plain bread crumbs
- 1 large egg, lightly beaten
- 2 teaspoons kosher salt
- 1 cup Hawaiian barbecue sauce, plus more for serving
- 1 small head broccoli, cut into 1/2-inch florets
- 1 each small red and yellow bell peppers, seeded and cut into 1/2-inch slices
1 small red onion, cut into 1/2-inch slices - 2 cups canned pineapple chunks, drained
- 2 green onions, for garnish, optional
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Mix beef, mushrooms, bread crumbs, egg and salt together in large bowl until just combined. Portion meatball mixture into 1 to 1 1/2-inch balls. Place in an even layer on prepared baking sheet. Coat meatballs with olive oil cooking spray.
- Bake, flipping meatballs halfway through, and brushing with barbecue sauce halfway through, until meatballs are light golden-brown, about 10 minutes. Remove from oven.
- Arrange vegetables and pineapples in a single layer on baking sheet with meatballs. Coat vegetables with olive oil cooking spray and season with salt. Continue to bake until vegetables are tender and meatballs are golden-brown, or internal temperature reaches 160°F, about 10 minutes. Drizzle with additional barbeque sauce. Top with green onions.
- Serve and enjoy.
Notes
You can serve the Sheet-Pan Blended Hawaiian Meatball Dinner over steamed rice or alongside a crispy salad, depending on your preference.
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