Sheet Pan BBQ Meatballs

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  1 lbs Ground Turkey, 99% Lean
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  1 Egg, Whole, Large(44g)
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  0.3 cup Bread Crumbs, Dry, Plain
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  6 tbsp BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  0.3 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  0.5 tsp 1/2 tsp salt ($0.02)
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  20 oz Pineapple, Canned, In Juice, Drained
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1 tbsp Vegetable oil
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  0.1 tsp 1/8 tsp salt ($0.02)
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  2 Green Onion (Scallion)(30g)
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  1 cup White Rice

Instructions

1. 1Preheat your oven to 400°F. Line a large sheet pan with foil or parchment. In a large bowl, combine the ground turkey, egg, breadcrumbs, garlic powder, smoked paprika, and 1/2 tsp salt. Mix by hand until evenly combined, then roll into 16 equal meatballs and set aside.
2. 2Cook the rice: add 1 cup long grain white rice and 1.5 cups water to a lidded pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes until water is absorbed and rice is tender. Remove from heat and keep covered.
3. 3Slice the yellow onion and red bell pepper into 1/4-inch strips. Drain the pineapple slices and pat dry. Toss the onion and bell pepper with 1 Tbsp cooking oil and 1/8 tsp salt, then spread on one half of the sheet pan. Arrange the pineapple slices on the other half.
4. 4Brush the pineapple slices with 2 Tbsp of the BBQ sauce. Roast the sheet pan at 400°F for 8–10 minutes until the pineapple edges begin to caramelize and the peppers and onions start to soften.
5. 5While the vegetables roast, arrange the meatballs on a second sheet pan (or nestle them around the vegetables if space allows). Brush each meatball with the remaining 4 Tbsp BBQ sauce. Transfer to the oven and bake at 400°F for 18–20 minutes until the meatballs reach an internal temperature of 165°F and the glaze is set and slightly sticky.
6. 6Fluff the rice with a fork. Divide evenly into 4 meal-prep containers, approximately 3/4 cup rice per container.
7. 7Top each container with an equal portion of the meatballs, roasted bell pepper, onion, and pineapple slices. Finish with sliced green onions, seal, and refrigerate.