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  • Prep Time 10
  • Cook Time 20
  • Total Time 30 minutes
  • Yield 4 1x

Add a boost of umami to these flavorful meatballs by blending in finely chopped mushrooms. Serve with a plethora of colorful veggies for a dish that looks and tastes incredible.

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  • 1 pound ground beef
  • 8 ounces crimini mushrooms or white button mushrooms, cleaned and finely chopped
  • 1/2 cup plain bread crumbs
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • 1 cup Hawaiian barbecue sauce, plus more for serving
  • 1 small head broccoli, cut into 1/2-inch florets
  • 1 each small red and yellow bell peppers, seeded and cut into 1/2-inch slices
    1 small red onion, cut into 1/2-inch slices
  • 2 cups canned pineapple chunks, drained
  • 2 green onions, for garnish, optional


  1. Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Mix beef, mushrooms, bread crumbs, egg and salt together in large bowl until just combined. Portion meatball mixture into 1 to 1 1/2-inch balls. Place in an even layer on prepared baking sheet. Coat meatballs with olive oil cooking spray.
  2. Bake, flipping meatballs halfway through, and brushing with barbecue sauce halfway through, until meatballs are light golden-brown, about 10 minutes. Remove from oven.
  3. Arrange vegetables and pineapples in a single layer on baking sheet with meatballs. Coat vegetables with olive oil cooking spray and season with salt. Continue to bake until vegetables are tender and meatballs are golden-brown, or internal temperature reaches 160°F, about 10 minutes. Drizzle with additional barbeque sauce. Top with green onions and serve.


Tip: Serve over rice and garnish with sesame seeds for additional flavor and texture.

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