Sheet Pan BBQ Meatballs

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  Ground Turkey, 99% Lean(454g)
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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(60g)
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  BBQ Sauce(90g)

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

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  Garlic powder(1g)
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  Paprika, Smoked(3g)
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  1/2 tsp salt ($0.02)
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  Pineapple, Canned, In Juice, Drained(567g)
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  Yellow Onion
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  Bell Pepper
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  Vegetable oil(15g)
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  1/8 tsp salt ($0.02)
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  Green Onion (Scallion)
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  White Rice(240g)

Instructions

1. 1Combine the ground turkey, eggs, bread crumbs, 2 tablespoons of the BBQ sauce, garlic powder, smoked paprika, and salt in a bowl. Mix by hand until evenly combined, then divide the mixture into 16 equal meatballs. Set aside.
2. 2Slice the bell pepper and onion into ¼-inch strips. Toss with vegetable oil and salt, then spread evenly on one side of a sheet pan. Drain the canned pineapple, pat dry with paper towels, and arrange the slices on the other half of the same sheet pan.
3. 3Cook the rice: add the dry rice and 1.5 cups water to a pot with a lid. Bring to a boil over medium-high heat (about 3–5 minutes), then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender. Keep the lid on and remove from heat.
4. 4Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in a single layer and cook 8–10 minutes, turning occasionally, until they reach an internal temperature of 165°F and are browned on all sides.
5. 5Brush 2 tablespoons of BBQ sauce onto the pineapple slices. Return the sheet pan with vegetables and pineapple to a 400°F oven and bake 8–10 minutes until the pineapple edges caramelize slightly and peppers soften.
6. 6Brush the remaining 2 tablespoons of BBQ sauce onto the cooked meatballs, then add them to the sheet pan with the vegetables and pineapple. Return to the 400°F oven and bake 5 minutes to heat through.
7. 7Fluff the rice with a fork. Divide evenly into 4 airtight containers while hot, adding approximately ¾ cup rice to each container.
8. 8Divide the meatballs, peppers, onions, and pineapple slices evenly among the 4 containers. Top each with sliced green onions, seal, and refrigerate.