A delicious and easy one-pan meal featuring juicy teriyaki-flavored meatballs baked alongside colorful vegetables, perfect for a quick weeknight dinner.
1 pound ground beef
1/2 cup panko breadcrumbs
1/4 cup finely chopped green onions
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 large egg
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup teriyaki sauce
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup broccoli florets
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro (optional, for garnish)
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the ground beef, panko breadcrumbs, green onions, minced garlic, grated ginger, egg, soy sauce, and sesame oil. Mix gently until just combined.
Shape the mixture into 16 evenly sized meatballs and place them on one side of the prepared sheet pan.
In a separate bowl, toss the red bell pepper pieces, zucchini slices, and broccoli florets with olive oil, salt, and black pepper.
Arrange the vegetables on the other side of the sheet pan in a single layer.
Bake the meatballs and vegetables for 20 minutes.
Remove the sheet pan from the oven. Brush the meatballs generously with teriyaki sauce.
Return the sheet pan to the oven and bake for an additional 5 minutes, or until the meatballs are cooked through and the vegetables are tender.
Remove from the oven and sprinkle the meatballs and vegetables with toasted sesame seeds and chopped cilantro if using.
Serve hot, spooning any pan juices over the meatballs and vegetables.