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A plate with meatballs on rice with sauce on top, a pile of veggies, and an eggroll and a cup of hot tea in the background.

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
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Hezzi-D

Equipment

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