Ingredients:

  • 1 lb (454g) ground beef (80/20 blend preferred) or ground turkey
  • ½ cup (60g) breadcrumbs (panko or regular)
  • ¼ cup (60ml) milk (any kind will do)
  • 1 large egg
  • 2 cloves garlic, minced (about 1 tsp)
  • ¼ cup (30g) grated onion (yellow or white), finely minced
  • 2 tbsp fresh parsley, chopped (or 1 tsp dried)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • ½ cup (120ml) BBQ sauce (your favorite brand or homemade)
  • 1 tbsp honey or brown sugar (optional, for extra sweetness)
  • 1 tbsp ketchup (optional, for extra tang)
  • 1 bell pepper (any color), chopped
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1-2 tbsp olive oil
  • Salt & pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. In a large bowl, combine all meatball ingredients. Mix gently until just combined. Don't overmix!
  3. Roll the mixture into 1.5-inch balls (about the size of a golf ball). Place evenly spaced on the prepared sheet pan.
  4. Toss chopped vegetables with olive oil, salt, and pepper.
  5. Spread the vegetables around the meatballs on the sheet pan.
  6. Bake for 15 minutes.
  7. While meatballs bake, whisk together BBQ sauce, honey (or brown sugar), and ketchup in a small bowl.
  8. After 15 minutes, remove the pan from the oven. Brush the tops of the meatballs generously with the BBQ glaze.
  9. Return to the oven and bake for another 5-10 minutes, or until the meatballs are cooked through (internal temp of 165°F / 74°C) and nicely caramelized.
  10. Serve warm, garnished with extra BBQ sauce or chopped parsley.