These Sweet & Spicy BBQ Meatball Bowls are an easy, flavorful dinner that’s packed with tender meatballs, roasted sweet potatoes, crispy Brussels sprouts, fluffy jasmine rice, and a sweet and savory BBQ sauce.
The meatballs are simple to make and packed with garlic and a little sriracha for extra flavor. Everything cooks together on one sheet pan, while the homemade sweet and savory BBQ sauce comes together on the stovetop. Once the meatballs are finished, they’re tossed in the sticky sauce before being served over jasmine rice with the roasted vegetables.
It’s a delicious weeknight meal that’s full of bold flavors and satisfying textures, and it makes a great alternative to takeout!
Why You’ll Love This Recipe
- Flavor-packed and satisfying
- Easy sheet pan dinner
- Homemade BBQ sauce
- Packed with roasted vegetables
- Great weeknight meal
- Easy to customize with your favorite toppings
Sweet & Spicy BBQ Meatball Bowls with Roasted Vegetables
Ingredients
Roasted Vegtables
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2.5 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
Meatballs
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 4 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sriracha
Sweet and Savory BBQ sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp water
For Serving
- Cooked jasmine rice
- Green onions, sliced (optional)
Instructions
Roast the Vegetables
- Preheat the oven to 425°F.
- Lightly grease a large baking sheet with olive oil.
- Add the cubed sweet potato and halved Brussels sprouts to the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt, garlic powder, and black pepper.
- Toss everything together until evenly coated, then arrange the vegetables in a single layer.
- Roast for 13 minutes while you prepare the meatballs.
Make the Meatballs
- Add the ground beef, panko breadcrumbs, milk, minced garlic, salt, black pepper, and sriracha to a large mixing bowl.
- Wet your hands slightly and gently mix until everything is just combined.
- Using a cookie scoop, portion the mixture into meatballs, about 1½ tablespoons each. You should get approximately 20 meatballs.
Bake the Meatballs
- After the vegetables have roasted for 15 minutes, carefully remove the baking sheet from the oven.
- Move the vegetables to one side of the pan and arrange the meatballs on the other side in a single layer.
- Return the pan to the oven and bake for 14–16 minutes, or until the meatballs reach an internal temperature of 160°F.
- The sweet potatoes should be tender and the Brussels sprouts should be crispy around the edges.
Make the Sweet and Savory BBQ Sauce
- While the meatballs and vegetables are cooking, prepare the sauce.
- Add the soy sauce, honey, rice vinegar, and minced garlic to a saucepan. Bring to a boil over medium-high heat
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Slowly add the cornstarch mixture to the boiling sauce while stirring.
- Continue stirring and boil for 1 minute, or until the sauce has thickened.
Coat the Meatballs
- Remove the cooked meatballs from the oven and carefully transfer them to the saucepan with the BBQ sauce.
- Toss the meatballs until they're completely coated in the sticky sauce.
Assemble the Bowls
- Add cooked jasmine rice to the bottom of each bowl.
- Top with the BBQ meatballs and plenty of sauce, then add the roasted sweet potatoes and Brussels sprouts.
- Finish with sliced green onions, if desired.
- Serve immediately and enjoy!
Tips for the Best Sweet & Spicy Meatball Bowls
- Wet your hands before forming the meatballs. This keeps the mixture from sticking to your hands.
- Don’t overmix the meatball mixture or the meatballs can become dense.
- Use a cookie scoop to keep the meatballs a consistent size so they cook evenly.
- Make sure the meatballs reach 165°F before serving.
- Don’t skip the cornstarch slurry—it gives the sauce that thick, glossy texture that coats the meatballs perfectly.
- For extra heat, add additional sriracha to the meatball mixture or sauce.
Variations
Use Ground Turkey: Ground turkey can be substituted for the beef for a lighter option.
Add More Vegetables: Broccoli, bell peppers, carrots, or green beans would all work well in these bowls.
Make It Spicy: Add extra sriracha or a sprinkle of crushed red pepper flakes to the sauce.
Add Crunch: Top your finished bowls with sesame seeds or chopped peanuts.
Frequently Asked Questions
Can I make these BBQ meatballs ahead of time?
Yes! The meatballs can be prepared and cooked ahead of time. Store them separately from the sauce and vegetables, then reheat and toss them in the warmed BBQ sauce before serving.
Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey works well as a substitute for ground beef. Just be careful not to overmix the meatball mixture so they stay tender.
Can I use a different rice?
Yes! Jasmine rice is my favorite for this recipe, but basmati rice, brown rice, or cauliflower rice can also be used.
How spicy are these BBQ meatballs?
The meatballs have a mild kick from the sriracha, but they’re not overly spicy. You can easily adjust the heat by adding more or less sriracha.
Final Thoughts
These Sweet & Spicy BBQ Meatball Bowls are the perfect combination of sweet, savory, spicy, and fresh. The tender garlic-sriracha meatballs coated in sticky BBQ sauce pair perfectly with fluffy jasmine rice and crispy roasted Brussels sprouts and sweet potatoes.
It’s an easy dinner that feels like takeout but is made right at home—and the combination of flavors makes it a meal you’ll want to make again and again.