Sheet Pan Barbecue Meatballs
Pepper and Pineapple Rice
Ingredients
- ½ cup diced onion
- 1 Tbsp olive oil
- 1½ lb ground chicken
- 1½ cups panko breadcrumbs
- 2 Tbsp minced garlic
- ¾ cup barbecue sauce, divided
- ¾ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 2 large eggs
Instructions
- Preheat oven to 425°F. Cook onion in hot oil in a skillet over medium-high heat 5 minutes or until tender.
- Gently mix together onion, chicken, panko, garlic, 2 Tbsp barbecue sauce, paprika, salt, pepper, and eggs in a large bowl using your hands.
- Roll chicken mixture into 1½-inch balls. Place on 2 large greased rimmed baking sheets. Bake 15 minutes or until no longer pink in center, shaking pans after 5 minutes. Toss meatballs with remaining heated barbecue sauce.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (20-oz) pkg frozen pepper and onion blend
- 1 (20-oz) can pineapple chunks in juice, drained
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice and vegetables according to package directions.
- Meanwhile, cook pineapple in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until lightly browned. Add vegetables; cook 3 minutes. Stir in rice, salt, and pepper.
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