Sheet Pan Spicy Beef Meatballs and Veggies

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Sheet Pan Spicy Beef Meatballs with Carrots and Green Beans are bold, saucy, and baked all on one pan for an easy weeknight meal! Serve over top of rice for big flavor in every bite.

Sometimes when I get home from work I don’t have a lot of energy left.   That means I want to look for easy to make dinners.

The problem is that sometimes easy recipes take a long time to cook in the Instant Pot, slow cooker, or even in the oven.   On nights when my son has practice I like to have meals on the table within 30 minutes of getting home from sports. 

One thing I like to make are sheet pan meals.  It’s nice when you can cook everything together on one pan and have it all ready at the same time. 

What are sheet pan meals?

Sheet pan meals are complete meals where all of the ingredients (protein, veggies, and sometimes starches) are cooked together on a single baking sheet in the oven.

I’ve made a lot of sheet pan meals in the past. Sheet Pan Parmesan Pork Chops and Veggies mixes pork with potatoes and green beans. Another complete dinner is Sheet Pan Chicken Teriyaki and Vegetables which can be served over top of rice or noodles. We also really like Sheet Pan Kielbasa, Potatoes, and Brussels Sprouts.  

I recently made spicy beef meatballs as part of a sheet pan meal and while I liked the pairing of the meatballs and vegetables I didn’t feel like it was quite right.  I started looking at different vegetable and flavor pairings to go with the spicy meatballs. 

Eventually I came up with meatballs paired with carrots and green beans.   The meatballs are seasoned with garlic, ginger, chili, and a little bit of soy sauce.  The carrots and green beans are seasoned with salt, pepper, garlic, and a touch of lemon.  

The meatballs and vegetables are served over top of rice.   Then the meatballs and rice are drizzled with Sriracha mayonnaise and the vegetables can be drizzled with soy or left as is. 

Ingredients:

• garlic powder
• ginger powder
• chile powder
• panko breadcrumbs (or regular breadcrumbs are fine)
• carrots
• green beans (fresh, not in a can)
• olive oil
• salt and pepper
• ground beef (85/15 is good for these meatballs)
• soy sauce
• Sriracha
• mayonnaise 
• rice (we usually have jasmine or basmati but use your favorite type)

To make this sheet pan meal preheat the oven to 425 degrees.   Line a large baking sheet with foil.   If you don’t have a large baking sheet use two smaller ones. 

Cut the carrots into 1/4 inch coins.   Trim the green beans.  Place on the baking sheet on one side, drizzle with olive oil, sprinkle with salt, pepper, and garlic. To make the meatballs combine the breadcrumbs, water, and soy sauce.   Add in the garlic, ginger, and chile seasoning, along with the beef, and mix well.   Roll into 16 meatballs and place on the other side of the baking dish. 

Can I use a different meat?

Sure!   You can use ground pork, ground turkey, or ground chicken in place of the ground beef in this recipe and it will turn out just as well.  The leaner meats may make the meatballs a little on the drier side so you may want extra Sriracha mayo. 

Bake for 20-25 minutes, stirring the vegetables occasionally.   Drizzle the veggies with soy sauce if desired.   Combine the mayo and Sriracha.   Serve everything over top of rice and drizzle with the Sriracha mayo. 

This is a great weeknight meal.   It’s ready fairly quickly and most of the time is the time the dish is in the oven.  I use the microwaveable rice to make it a super easy meal. 

Can I add other vegetables?

Of course.  If you prefer peppers, mushrooms, or broccoli, toss those on the baking pan instead of the carrots and green beans.  

The meatballs in this dish are really flavorful from the seasoning and the soy flavored breadcrumbs.  The vegetables have a nice flavor as well and I like to sprinkle lemon salt on top of them at the end to give them a nice, bright flavor but that’s not needed.

The Sriracha mayo adds a bit of spice and more flavor to the meatballs.  You can also top the dish with sesame seeds and chopped green onions if you’d like. 

Sheet Pan Spicy Beef Meatballs

Need an easy weeknight meal? Try these Sheet Pan Spicy Meatballs with vegetables over top of rice.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Author: Hezzi-D

Equipment

• 1 baking sheet
• 1 Mixing Bowl

Ingredients

• 4 cups rice cooked

For the vegetables:

• 4 carrots cut into 1/4 inch coins
• 2 cups fresh green beans trimmed
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Meatballs:

• 1 pound ground beef 85/15
• 2 Tablespoons panko breadcrumbs
• 1 Tablespoon water
• 1 Tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon chile powder
• salt and pepper

For the sauce:

• 2 Tablespoons mayonnaise
• 1 teaspoon Sriracha

Instructions

• Preheat the oven to 425 degrees.
• Line a large baking sheet with foil.
• Place the carrots and green beans on one half of the baking sheet. Drizzle with olive oil then sprinkle with salt, pepper, and garlic powder. Toss to combine.
• In a medium mixing bowl combine the water and breadcrumbs. Let sit one minute. Add in the soy sauce, garlic powder, ginger, and chile powder. Add the ground beef, salt, and pepper to taste, and mix well to combine.
• Divide the beef into 16 meatballs and place them on the other side of the baking sheet.
• Bake for 20-25 minutes, mixing the vegetables once or twice during cooking, or until the meatballs are cooked and the vegetables are tender.
• Remove from oven.
• Combine the mayonnaise and Sriracha.
• Divide the rice between 4 plates. Put a scoop of vegetables on top of the rice along with 4 meatballs on each plate. Drizzle with the Sriracha mayo.

Notes

Recipe adapted from Home Chef