This post is sponsored by Canada Beef. As always, anything contained within it reflects what we truly believe.
It’s difficult to know where to start with this post. Like people all over the world, we have been forced to slow down, stop, or change course, to spend time focusing on the health and safety of our loved ones, our friends, our acquaintances and even strangers across the globe.
At home, we find ourselves waffling between gratitude for our own health and wellness, and the fear and anxiety that comes with an uncertain future. All the while, we need to put one foot in front of the other to get the cleaning, the laundry, the cooking and the cuddles in, in order to raise our families. It’s all very…odd.
Like many, have been spending a LOT of time in our kitchens. Feeding our families, yes. But also comfort baking, arranging our freezers and pantries, and most importantly, feeding our souls with food that brings us peace, satisfaction and joy. In a time of so much uncertainty, food is such a magical thing.
This recipe was created to bring joy to your tastebuds.
Plus, it combines a whole bunch of our favourite kitchen hacks, which new (and experienced) home cooks will appreciate.
Sheet Pan Meal
The beauty of sheet pan meals, is that there is one temperature and one timer for everything. Everything comes out of the oven evenly cooked and piping hot all at once. Transfer the sheet pan directly to the table (don’t forget to use a trivet to protect your table) and voilà, dinner is served. Plus, one pan and no serving dishes, means there’s a lot less to clean up!
Meatballs
Comfort food extraordinaire. Beef meatballs are full of flavour, whether you choose to season them simply with salt and pepper, or use them as a vehicle for bright, bold flavours like we do with ginger and garlic in this recipe. Beef is supremely versatile, and versatility is a home cook’s best friend. Not only that, homemade meatballs are the ideal recipe for doubling up and freezing.
Freezer friendly
If you’ve got frozen meatballs, you’ve got dinner in 15 minutes. Need we say more? For this recipe, you can use your freshly made batch or your frozen batch. The cooking time remains the same.
Family style meal
Serving meals directly from the sheet pan allows each family member to pick and choose the components they like. We serve this alongside plain rice, which is a guaranteed ‘safe’ food for our kids. We’re also mindful to keep some of the meatballs sauce-free and a bowl of raw vegetables on the side. This way, we’re being considerate to our kiddos’ choices, without catering or short order cooking.
These days, enjoying a meal around a table together is a bright spot in our days. We hope you too are finding joy in eating more frequently with your loved ones. Virtual hugs to all of you.
Erin & Dara
Sheet Pan Ginger Beef Meatballs
Print recipe| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
Ingredients
Meatballs and Vegetables
- 1lb lean ground beef
- 1/2 cup breadcrumbs (regular or panko)
- 1 Large egg
- 1 tablespoon low sodium soy sauce
- 2 tablespoons minced ginger (about a 1 inch piece, divided)
- 1 clove garlic (minced)
- 3 cups bite sized broccoli florets
- 2 Medium carrots (peeled and sliced into 1/4 inch rounds)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- toasted sesame seeds
Sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons liquid honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1 teaspoon cornstarch
Note
Substitute carrots and broccoli with your vegetable of choice. Be sure that any vegetable used, is cut to a size where it will cook in 20-25 minutes time.
Directions
| 1. | Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper. |
| 2. | To a large bowl, add ground beef, breadcrumbs, egg, soy sauce, 1 Tbsp ginger and garlic. Using a spoon or your hands mix until just combined. Roll into meatballs with a 1.5 inch diameter (roughly 1 heaping Tbsp). |
| 3. | Transfer broccoli, carrots and remaining Tbsp of ginger to one side of lined sheet pan. Drizzle with canola oil and sprinkle with salt and toss gently until vegetables are evenly coated. Transfer meatballs to other side of sheet pan. Bake for 20-25 minutes, tossing vegetables halfway through, until they begin to brown. |
| 4. | Meanwhile in a small saucepan over medium heat, add soy sauce, honey, rice vinegar and sesame oil and bring to a bare simmer. In a separate small bowl, whisk together water and corn starch. Poor cornstarch mixture into saucepan and allow sauce to thicken, about one minute. Remove from heat. |
| 5. | Drizzle sauce over meatballs and vegetables, sprinkle with toasted sesame seeds (if desired), and serve. |
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Jen says
Making this tonight! Looks awesome. I am reading through and wondering where I missed the second tablespoon of ginger. Does it go in the sauce? I could be misreading.
Erin & Dara says
You toss the remaining ginger with the vegetables before roasting. Let us know what you think!