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Sheet Pan BBQ Chicken Meatballs & Veggies

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Laura Doerr


For the Meatballs

  • 1 lb ground chicken
  • 1/4 cup almond flour
  • 1 tbsp BBQ sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/2 tsp dried parsley flakes
  • 1/4 tsp salt or seasoned salt
  • 1/4 tsp black pepper
  • 1/4 cup BBQ sauce for basting

For the Veggies

  • 1+ cup small cauliflower florets
  • 1+ cup small broccoli florets
  • 1/4 small red onion chopped
  • 1 tbsp olive oil
  • 1 tbsp BBQ sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • salt and pepper


  1. Preheat oven to 400 degrees. Spray a large baking sheet pan with non-stick cooking spray.

  2. In a medium bowl, gently combine all of the chicken meatball ingredients (except the 1/4 cup BBQ for basting) until well combined. Form into about 20 meatballs, and place on the baking pan.

  3. In a separate bowl, combine all of the veggie ingredients. Stir to coat all veggies and arrange in a flat layer on the same baking pan as the meatballs.

  4. Bake for 15 minutes, remove from oven, and brush meatballs with BBQ sauce. Return to oven and bake for another 5-7 minutes. Serve immediately!

Recipe Notes

Because these meatballs bake up so quickly, it's important to use quick roasting veggies like broccoli and cauliflower. If you wanted to add in other veggies like potatoes or brussels sprouts you would want to give them about a 10-15 minute baking lead time before you add the meatballs to the pan.

Makes for a great lunch prep too!

If you have family members that have a hard time eating their veggies, try adding a sprinkle of cheese towards the end, like Parmesan!