SHEET PAN BBQ MEATBALLS
You know what I think about meatballs. And I’m also a big lover of cooking in sheets. So I combined these two favorites of mine to create the Sheet Barbecue Meatballs, including roasted peppers, onions, and large slices of pineapple sweet. This dish is tasty, simple and can be packed up to cook for the next day! WIN.
USE TWO SHEET PANS FOR THE BEST RESULTS
Although you may accomplish this on a single sheet pan, you’ll undoubtedly achieve better results with two pans. Why? Because onions and peppers can caramelize more effectively when they’ve got space to breathe. Suppose they’re crowded, steam can get trapped, and they’ll become somewhat soft and not have those lovely brown edges with a delicious flavor. However, if ease of use is your goal, you can utilize only one pan.
CAN I USE A DIFFERENT MEAT?
Absolutely! These meatballs are great with ground beef, pork, or chicken instead of the ground turkey listed in the recipe.
DO I NEED TO LINE THE SHEET PANS?
It’s your decision. I decided to line the pan I used to cook my meatballs using parchment paper and leave the pan with the onions, peppers, and pineapple unlined. The sheet pan lined with parchment paper helps make cleaning easier. However, you see less caramelization as the vegetables aren’t directly in touch with a hot skillet. You can line the pans if you’re looking for an easy cleanup. If you value flavor more than convenience, leave your pan (or pans) not lined.