Make these Sheet Pan BBQ Meatballs with Sweet Potatoes recipe for a quick and easy weeknight dinner that the whole family will love! Plus the leftovers make the perfect healthy lunch option.
In a large bowl, combine ground meat, onion, garlic, egg and breadcrumbs and mix with hands until well combined.
Form into balls. (I usually make 12-14).
Place bbq sauce in a small bowl. One at a time, dip meatballs in bbq sauce and turn until well coated. Place on greased, foil-lined baking sheet.
Slice sweet potatoes fairly thin. I usually aim for about 1/4 inch slices. Place in a large bowl, add oil and toss to coat. Spread in a single layer on a foil-lined baking sheet. Sprinkle on both sides with paprika (and optional cayenne pepper).
Place both baking sheets in oven and bake at 400 degrees for 10 minutes. Remove trays one at a time and flip sweet potatoes and meatballs. Bake another 10 minutes or until meatballs reach 165 degrees.
If desired, you can bake the sweet potatoes an additional 5 minutes to get them a little more “roasted” but they should be fine either way.
Serve with additional bbq sauce for dipping!
If you like curry powder, the sweet potatoes also taste great sprinkled with curry powder before roasting.
If you don’t like rounds, you could dice the sweet potatoes instead and just stir them halfway through.
My ground pork comes in 1.25 pound packages. You could easily use 1 pound or up to 1.5 pounds depending on your package size.
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!