Sheet Pan Soy Ginger Meatballs and Veggies: Easy Weeknight Flavor Explosion

A sticky glaze elevates tender pork bites and roasted produce for a fuss-free feast.

By Medha deb

Created on Sep 21, 2025

A sticky glaze elevates tender pork bites and roasted produce for a fuss-free feast.

Sheet Pan Soy Ginger Meatballs and Veggies

Searching for a hassle-free dinner recipe packed with savory flavor and wholesome ingredients? Look no further than this sheet pan soy ginger meatballs and veggies dish. Combining juicy pork meatballs, a sticky soy-ginger glaze, and vibrant roasted vegetables, this recipe gives you a balanced, nutritious meal—all cooked effortlessly on sheet pans. Perfect for busy weeknights, meal prepping, or family gatherings, this recipe walks the line between comfort food and global-inspired cuisine.

Why You’ll Love This Recipe

Simple one-pan cooking makes cleanup a breeze.
Features a sweet and sticky soy-ginger glaze for irresistible flavor.
Packed with colorful vegetables for added nutrients and crunch.
Scalable for feeding a crowd or meal prepping.
Customizable and versatile—swap proteins or veggies as desired.

Ingredients

This recipe blends easily accessible pantry staples with fresh ingredients for maximum flavor and visual appeal.

Ingredient	Amount	Notes
Soy sauce	1 cup	Use low-sodium if preferred
Light brown sugar	1/2 cup	Packed
Rice vinegar	2 Tbsp	For tang
Fresh ginger	1 Tbsp, minced	Finely diced
Cornstarch	1 Tbsp	Thickener
Sriracha	1 Tbsp	Optional spice
Scallions	4, thinly sliced	Plus more for topping
Large egg	1	Binding for meatballs
Kosher salt	1 1/2 tsp	Divided use
Ground pork	1 1/2 lb	Can sub turkey or chicken
Panko breadcrumbs	1/3 cup	Crunch and structure
Bell peppers (mixed colors)	3, cut into 2-inch pieces	Red, yellow, orange recommended
Sugar snap peas	2 (8-ounce) bags	Total 16 oz
Olive oil	1 Tbsp	For roasting veggies
Black pepper	1/2 tsp	For seasoning veggies
Cooked white rice	For serving	Jasmine or long-grain recommended
Toasted sesame seeds	For topping	Optional garnish

Step-by-Step Directions

Step 1: Prepare the Soy-Ginger Sauce

Preheat oven to 400˚F (204˚C).
Line two large baking sheets with parchment paper for easy cleanup.
In a medium saucepan, whisk together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, sriracha, and 1/2 cup water.
Bring mixture to a simmer over medium heat, whisking frequently until sauce thickens—about 3 to 4 minutes.
Reserve 1/2 cup of the sauce for serving; the rest will be used for the meatball mixture and glazing.

Step 2: Make and Shape the Meatballs

In a large bowl, combine scallions, egg, 1 teaspoon salt, and 1/4 cup of the prepared soy-ginger sauce.
Add ground pork and panko breadcrumbs. Mix gently with hands or a spatula until just combined—avoid over-mixing to keep meatballs tender.
Shape mixture into 24 meatballs (about 1 inch diameter). Place them evenly spaced on one prepared baking sheet.

Step 3: Prep and Season the Veggies

On the second baking sheet, arrange bell peppers and sugar snap peas.
Toss veggies with olive oil, remaining 1/2 teaspoon salt, and black pepper until evenly coated.

Step 4: Bake Everything to Perfection

Place both sheets in the oven; roast for 20–25 minutes.
Halfway through, switch pan positions and toss veggies for even cooking.
Meatballs should be cooked through (internal temp of 160˚F) and veggies lightly golden when done.
Remove vegetables and switch oven setting to broil.
Brush meatballs generously with remaining soy-ginger sauce (from the pan) and broil 2–3 minutes until the glaze sets and develops a glossy finish.

Step 5: Serve and Garnish

Spoon rice onto plates or shallow bowls.
Top with glazed meatballs and roasted vegetables.
Sprinkle with toasted sesame seeds and chopped scallions.
Serve the reserved sauce on the side for drizzling.

Tips for Perfect Sheet Pan Meatballs

Don’t Over-Mix: Mix meatball ingredients gently to keep them juicy.
Uniform Size: Make meatballs the same size for even cooking. Use a small scoop if desired.
Customize Protein: Swap ground pork for ground chicken, turkey, or a beef-pork blend to suit your taste or dietary preferences.
Vegetable Swaps: Try broccoli florets, carrots, zucchini, or mushrooms—anything that roasts well in about 20 minutes.
Make Ahead: Shape meatballs in advance and refrigerate (up to 1 day) or freeze for future use. Thaw before baking.
Glaze Twice: The double-glaze technique (once before broil, once after) builds layers of flavor and shine.

Nutrition and Serving Suggestions

Protein-rich from pork and egg, balanced with fiber-packed vegetables.
Low-carb option: Serve over cauliflower rice or greens instead of white rice.
Add extra veggies to turn the recipe into a hearty stir-fry.
For meal prep: pack in containers with rice and veggies for grab-and-go lunches.

Suggested Pairings

Beverages: Serve with green tea, a crisp lager, or sparkling water with lime.
Sides: Try with a cucumber salad, steamed edamame, or quick pickled radishes.
Sauces: Drizzle extra soy-ginger sauce or serve alongside chili crisp for extra heat.

Variations and Substitutions

Vegetarian: Use plant-based ground meat alternatives and swap egg for a flaxseed “egg”.
Gluten-Free: Use tamari instead of soy sauce and gluten-free panko.
Spicy Kick: Increase sriracha or add red pepper flakes to the sauce.

Storage and Make-Ahead Tips

Store leftovers in airtight containers in the fridge for up to 4 days.
Reheat in the microwave or oven; add a splash of water to keep moist.
Freeze shaped, uncooked meatballs on a tray; transfer to freezer bags and keep up to 2 months. Thaw and bake as directed.

Frequently Asked Questions (FAQs)

Q: Can I use ground chicken or turkey instead of pork?

A: Absolutely. Ground chicken or turkey work well and provide a leaner alternative. Adjust the cooking time if needed for smaller meatballs.

Q: Is the soy-ginger sauce gluten-free?

A: Traditional soy sauce contains wheat; substitute tamari for a gluten-free version. Ensure panko is gluten-free too.

Q: Can I prep the meatballs or sauce ahead?

A: Yes. Meatballs can be prepped and refrigerated (up to 24 hours) or frozen raw. The sauce can be made up to 3 days ahead and stored airtight.

Q: What can I do with leftover soy-ginger sauce?

A: Use it for drizzling over rice bowls, as a stir-fry base, or dipping sauce for dumplings.

Q: Can I use other vegetables?

A: Yes. Broccoli, asparagus, green beans, and mushrooms all work well. Adjust roasting time if using softer veggies.

Pro Tips for Sheet Pan Success

Cut veggies into uniform pieces for even roasting.
Don’t crowd the pan—use two pans if needed for crispier veggies and meatballs.
Leave room between meatballs; air circulation helps them brown and prevents sogginess.
To broil safely, watch meatballs closely—every oven is different and glaze can burn quickly.

More Sheet Pan Dinner Recipes to Try

Sheet Pan Teriyaki Chicken and Broccoli – Another Asian-inspired crowd pleaser.
Ginger Meatballs with Sesame Broccoli – For a twist, try beef-based meatballs in a sweet-savory glaze, served alongside sesame broccoli.
Turkey Meatballs with Soy-Ginger Sauce – Leaner meatballs paired with bold flavor, great for meal prep lunches.

Final Thoughts

With a flavorful glaze, juicy meatballs, and vibrant veggies, this sheet pan soy ginger meatballs and veggies meal is sure to become a staple in your weeknight rotation. Minimal prep, easy cleanup, and nutrition in every bite—what’s not to love? Customize, experiment, and enjoy the ease and deliciousness of one-pan dinners in your own kitchen.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb