- Prep Time 10
- Cook Time 20
- Total Time 30 minutes
- Yield 4 1x
Add a boost of umami to these flavorful meatballs by blending in finely chopped mushrooms. Serve with a plethora of colorful veggies for a dish that looks and tastes incredible.
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Ingredients
Scale
- 1 pound ground beef
- 8 ounces crimini mushrooms or white button mushrooms, cleaned and finely chopped
- 1/2 cup plain bread crumbs
- 1 large egg, lightly beaten
- 2 teaspoons kosher salt
- 1 cup Hawaiian barbecue sauce, plus more for serving
- 1 small head broccoli, cut into 1/2-inch florets
- 1 each small red and yellow bell peppers, seeded and cut into 1/2-inch slices
1 small red onion, cut into 1/2-inch slices - 2 cups canned pineapple chunks, drained
- 2 green onions, for garnish, optional
Instructions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Mix beef, mushrooms, bread crumbs, egg and salt together in large bowl until just combined. Portion meatball mixture into 1 to 1 1/2-inch balls. Place in an even layer on prepared baking sheet. Coat meatballs with olive oil cooking spray.
- Bake, flipping meatballs halfway through, and brushing with barbecue sauce halfway through, until meatballs are light golden-brown, about 10 minutes. Remove from oven.
- Arrange vegetables and pineapples in a single layer on baking sheet with meatballs. Coat vegetables with olive oil cooking spray and season with salt. Continue to bake until vegetables are tender and meatballs are golden-brown, or internal temperature reaches 160°F, about 10 minutes. Drizzle with additional barbeque sauce. Top with green onions and serve.
Notes
Tip: Serve over rice and garnish with sesame seeds for additional flavor and texture.
Tip: Serve over rice and garnish with sesame seeds for additional flavor and texture.
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