Sheet Pan Recipes Archives | What Molly Made https://whatmollymade.com/category/recipes/cooking-method/sheet-pan-meals/ Good Food that Makes You Feel Good Too Fri, 12 Dec 2025 22:03:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 https://whatmollymade.com/wp-content/uploads/2024/02/cropped-wmm-favicon-green-32x32.png Sheet Pan Recipes Archives | What Molly Made https://whatmollymade.com/category/recipes/cooking-method/sheet-pan-meals/ 32 32 Korean BBQ Meatballs with Roasted Vegetables https://whatmollymade.com/korean-bbq-meatballs/ https://whatmollymade.com/korean-bbq-meatballs/#comments Wed, 09 Apr 2025 11:03:00 +0000 https://whatmollymade.com/?p=68449 korean bbq meatballs baked on a sheet pan with vegetables.

Ingredients Notes How to Make Sheet Pan Korean BBQ Meatballs This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org,…

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The Sheet Pan Korean Meatball Dinner You’ll Want on Repeat

If you love a sweet and savory glaze, these Korean BBQ meatballs are going to be a regular on your dinner rotation. They’re packed with flavor, coated in a sticky Korean sauce, and baked right on the same pan as roasted sweet potatoes and crispy Brussels sprouts.

These meatballs are tender and flavorful, thanks to the mix of fresh garlic, ginger, and a little milk-soaked panko to keep them moist.

The sauce is where the magic happens—sweet, salty, slightly spicy, and super sticky and bubbly once broiled. Pair it with caramelized roasted veggies, and you’ve got a easy, whole food dinner.

Plus, it all happens on one sheet pan with minimal cleanup. It’s why I love sheet pan recipes like Firecracker meatballs and steak fajitas.

Ingredients Notes

  • Ground beef: It’s flavorful, protein-rich, and naturally packed with 10 essential nutrients—including iron, zinc, and B vitamins. Plus, it’s a wholesome, single-ingredient protein—no additives, just nourishing beef. In Ohio (where I live) over 15k families raise beef cattle using environmentally friendly practices!
  • Gochujang: This Korean chili paste brings the heat. It’s spicy, sweet, and savory all in one. You can find it in the Asian aisle at most grocery stores.
  • Sweet potatoes & Brussels sprouts: Roasting these on the same pan with the meatballs adds texture and color.
  • Scallions, garlic & ginger: Don’t skip them—they add that classic Korean BBQ depth.
  • Soy sauce (or coconut aminos): The base of our homemade BBQ sauce. Low sodium is best here since gochujang is already salty.
  • Maple syrup: Adds that signature sticky-sweet glaze to balance spice.
  • Sesame oil: A little goes a long way, adding warmth and richness.
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How to Make Sheet Pan Korean BBQ Meatballs

  1. Mix the meatballs: Soak breadcrumbs in milk, then mix with ground beef, scallion whites, garlic, ginger, gochujang, and salt. Form into meatballs.
  1. Bake the meatballs: Place them on the sheet pan with the veggies and bake for 14–16 minutes.
  1. Make the Korean BBQ sauce: Simmer soy sauce, maple syrup, vinegar, garlic, ginger, and gochujang. Thicken with cornstarch and water.
  1. Glaze and broil: Toss cooked meatballs in the sauce, return to the pan, and broil for 2–3 minutes until caramelized.

Tips & Variations

Appetizer style: Skip the veggies and serve these with toothpicks and a bowl of the sticky sauce for dipping—perfect for game day or parties.

Adjust the heat: Gochujang brings warmth and heat, but you can dial it up or down by adding more or less, or even using sriracha instead.

Swap the veggies: Try butternut squash, carrots, broccoli or green beans instead.

This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

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Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs are packed with flavor, featuring a sweet glaze that caramelizes beautifully under the broiler. Served alongside crispy brussels sprouts and tender sweet potatoes, this meal is an easy, all-in-one dinner that pairs well with other dishes like steamed rice or a fresh Asian slaw. Perfectly spiced with gochujang, these meatballs are a must-try for a quick weeknight meal or an impressive appetizer!
Course Dinner
Cuisine Asian, korean
Diet Low Lactose
Keyword kid friendly, sheet pan meal
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5
Calories 413kcal
Author Molly Thompson

Ingredients

Korean Meatballs

  • 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
  • 12 oz brussels sprouts trimmed and cut in half
  • 2 Tablespoons sesame oil divided
  • 1/4 cup panko bread crumbs gluten-free if needed (I like Aleia’s)
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions thinly sliced and white ends and greens separated
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon Gochujang or sriracha sauce

Korean BBQ Sauce

  • 1/2 cup low sodium soy sauce or coconut aminos
  • 1/3 cup maple syrup or brown sugar
  • 2 Tablespoons rice vinegar
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 1 Tablespoons Gochujang or sriracha sauce, plus more to taste
  • 1 Tablespoon cornstarch + 1 Tbsp water
  • Toppings: sesame seeds and green onion

Instructions

  • Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
  • Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
    2 medium sweet potatoes, 12 oz brussels sprouts, 2 Tablespoons sesame oil
  • While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
    1/4 cup panko bread crumbs, 1/4 cup milk
  • To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
    1 lb ground beef, 3 scallions, 1 teaspoon fresh grated ginger, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Gochujang
  • Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
  • Bake for 14-16 minutes, or until the internal temperatures reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
  • While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
    1/2 cup low sodium soy sauce, 1/3 cup maple syrup, 2 Tablespoons rice vinegar, 2 cloves garlic, 2 teaspoons fresh ginger, 1 Tablespoons Gochujang
  • Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
    1 Tablespoon cornstarch
  • Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.

Notes

Spice Level. I don’t like a lot of heat and didn’t find these to be spicy as written. Add more or less Gochujang to the the meatballs and/or the BBQ sauce. You could also add red pepper flakes!
Appetizer (Omit Veggies). Follow the instructions to make meatballs and the bbq sauce glaze and serve them with white rice or on a platter as an appetizer.
Store. Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Freeze: Let the cooked meatballs cool completely, then transfer them to a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer bag for up to 3 months.
Reheat: Thaw meatballs in the fridge overnight. Warm them in a skillet over medium heat with a splash of water until heated through, about 5-7 minutes. You can also bake them at 350°F for 10-12 minutes.
Gochujang. This is a korean chili paste you can find at almost all local grocery stores. Use more or less to adjust the spice level. 

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 52g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 1551mg | Fiber: 6g | Sugar: 19g | Vitamin A: 13440IU | Vitamin C: 63mg | Calcium: 122mg | Iron: 4mg

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]]> https://whatmollymade.com/korean-bbq-meatballs/feed/ 42 Sheet Pan Lasagna https://whatmollymade.com/sheet-pan-lasagna/ https://whatmollymade.com/sheet-pan-lasagna/#comments Thu, 06 Mar 2025 18:59:20 +0000 https://whatmollymade.com/?p=66872 sheet pan lasagna with a spatula.

How to Make Sheet Pan Lasagna Step 1. Cook the Noodles. Break the lasagna noodles and cook them according to…

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]]> sheet pan lasagna with a spatula.

Sheet Pan Lasagna Has All the Cheesy Goodness without the Hassle of Layers

This sheet pan lasagna recipe is a genius weeknight concept to get all the flavors of classic lasagna in a short amount of time! Similar to other sheet pan recipes like sheet pan gnocchi, it’s easy and feeds a crowd!

If you love the crispy edge pieces of lasgana, this recipe is for you! The tender pasta, meat sauce, and ricotta cheese come together to create a hassle-free meal for the whole family.

Giada did not disappoint when she started this trend on social media!

How to Make Sheet Pan Lasagna

Step 1. Cook the Noodles. Break the lasagna noodles and cook them according to the package directions.

Step 2. Saute the Spinach. Cook the garlic then add the spinach and cook until wilted, 2-3 minutes.

Step 3. Make the Ricotta Mixture. Press moisture out of the spinach then mix it with ricotta.

Step 4. Saute the Meat. Cook the onion, ground beef and Italian sausage until no pink remains.

Step 5. Combine with Pasta and Noodles. Add marinara sauce then stir in the cooked lasagna noodles.

Step 6. Spread onto a Sheet Pan. Transfer the pasta mixture to a sheet pan and spread into an even layer.

Step 7. Dollop with Ricotta Mixture. Drop spoonfuls of the ricotta mixture onto the lasagna.

Step 8. Bake. bake for 20-25 minutes, until the cheese is melted and golden brown and the edges are bubbling.

Recipe Tips + Variations

  • Don’t overcook the noodles – Since they’ll continue cooking in the oven, cook them al dente to avoid mushy lasagna.
  • Try it with ground turkey – swap the ground beef and Italian sausage for ground turkey for a leaner option.
  • Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly, though it will still work!
  • Sneak in more veggies – add zucchini or red peppers to the pasta sauce.

Easy Sides for Lasagna

Salads

Side Dishes

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Salads

Kale Apple Salad with Balsamic Dressing

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Sheet Pan Lasagna

Let me introduce you to the easiest sheet pan lasagna. It's a layerless lasagna dish that cooks in half the time, but you still end up with bubbly cheese and tons of crispy lasagna pieces. Just mix, dollop, and bake!
Course Dinner
Cuisine Italian
Diet Low Calorie
Keyword dinner, family dinner, lasagna, sheet pan meal
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 servings
Calories 488kcal
Author Molly Thompson

Ingredients

  • 4 Tablespoons olive oil divided
  • 1 lb lasagna noodles broken into 2-inch pieces
  • 3 cloves garlic minced
  • 5 ounces baby spinach roughly chopped
  • 1 teaspoon kosher salt plus more for pasta water
  • 1/2 teaspoon red pepper flakes
  • 16 ounces ricotta cheese or cottage cheese
  • 1 small yellow onion diced
  • 1/2 lb Italian sausage
  • 1/2 lb ground beef
  • 1 (24-ounce) jar marinara sauce I used Rao’s
  • 2 1/2 cups low moisture mozzarella divided
  • 1 1/2 cups freshly grated parmesan cheese divided

Instructions

  • Preheat the oven to 425°F. Spread 1 Tablespoon of olive oil onto a large 12×17-inch rimmed baking sheet with olive oil.
  • Heat another tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spinach, salt, and red pepper flakes and cook until wilted, 2-3 minutes. Transfer the spinach to a medium bowl and press firmly with paper towels to remove excess moisture. Add the ricotta and stir to combine.
    4 Tablespoons olive oil, 3 cloves garlic, 5 ounces baby spinach, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 16 ounces ricotta cheese
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 10 minutes, or until al dente, stirring frequently to avoid clumping. Reserve 1/2 cup of pasta water, then drain well.
    1 lb lasagna noodles
  • While the pasta is cooking, add 2 more Tablespoons of olive oil to the same skillet over medium heat. Add the onion and cook for 2-3 minutes, until soft and translucent. Then add the Italian sausage and ground beef and brown for 3-4 minutes, breaking it up until no pink remains.
    1 small yellow onion, 1/2 lb Italian sausage, 1/2 lb ground beef
  • Remove from heat and add the marinara sauce, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese, stir well to combine. Stir in the cooked pasta with the reserved pasta water and stir to coat the pasta in the sauce.
    1 (24-ounce) jar marinara sauce, 2 1/2 cups low moisture mozzarella, 1 1/2 cups freshly grated parmesan cheese
  • Transfer the mixture to the prepared sheet pan, spreading it to the edges in an even layer. Use a spoon or cookie scoop to dollop the ricotta mixture on top of the pasta. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 20-25 minutes, or until the pasta is tender, the sauce is bubbly, and the top is deeply golden brown.
  • Let it rest for 5 minutes before cutting into squares. Serve with fresh basil, cracked black pepper, and more parmesan cheese.

Notes

Cottage Cheese. If you use cottage cheese and it looks a little runny, strain out some of the moisture. 
Ground Turkey. For a leaner option, swap the beef and sausage for 1 1/2 lbs of ground turkey.
Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze. Cool completely, then freeze individual portions for up to 3 months.
Reheat. Warm in the oven at 350°F for 10-15 minutes, or microwave for a quick meal.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 33g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 755mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1541IU | Vitamin C: 5mg | Calcium: 420mg | Iron: 2mg

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]]> https://whatmollymade.com/sheet-pan-lasagna/feed/ 12 Sheet Pan Pork Tenderloin with Roasted Potatoes and Carrots https://whatmollymade.com/sheet-pan-pork-tenderloin-with-roasted-potatoes-and-carrots/ https://whatmollymade.com/sheet-pan-pork-tenderloin-with-roasted-potatoes-and-carrots/#comments Mon, 03 Mar 2025 14:08:06 +0000 https://whatmollymade.com/?p=67008 pork tenderloin sliced on a sheet pan with roasted carrots and vegetables.

Key Ingredients and Substitutions See the recipe card for full ingredients and amounts. How to Make Sheet Pan Pork Tenderloin…

The post Sheet Pan Pork Tenderloin with Roasted Potatoes and Carrots appeared first on What Molly Made.

]]> pork tenderloin sliced on a sheet pan with roasted carrots and vegetables.

You Should Absolutely Make this Sheet Pan Pork Tenderloin

There’s something so satisfying about one pan recipes. I love how this sheet pan pork tenderloin delivers a full, balanced dinner with minimal effort.

The pork turns out incredibly tender and juicy, thanks to a simple marinade. One of my favorite tricks is to simmer the marinade, turning it into a sweet, delicious, and safe to eat pork tenderloin glaze. Roasting everything at high heat locks in the juices of the pork and gives the veggies caramelized edges.

I’ve made this recipe so many times—whether for busy weeknights or when I want something impressive without the hassle (kind of like sheet pan pork chops too). Plus, my kids gobble it up and cleanup is a breeze, which is always a win!

Need another sheet pan recipe? Try green goddess chicken, sheet pan greek chicken, or sheet pan sausage and veggies next.

Key Ingredients and Substitutions

  • Pork Tenderloin – This cut is naturally lean and provides nutrients like vitamin B12, iron, zinc and essential fatty acids. I buy mine at Costco for a great price and freeze extras for easy meals. It’s such a versatile protein you can pair with different veggies like I do in these pork lettuce wraps. Switch up the veggies with what you have on hand to save money and clean out the fridge!
  • Soy Sauce or Coconut Aminos – Adds umami depth while tenderizing the pork. If you’re gluten-free, go with coconut aminos. Balsamic vinegar would be a great substitute.
  • Dijon Mustard – A little tang and richness go a long way! You can swap for whole-grain mustard if you prefer a bit of texture.
  • Maple Syrup or Brown Sugar – Just a touch of sweetness balances the flavors and helps with caramelization.
  • Potatoes – Yukon gold, petite gold, or baby red potatoes work best because they hold their shape and get crispy on the outside.
  • Carrots – Roasting brings out their natural sweetness, making them the perfect side for the pork.

See the recipe card for full ingredients and amounts.

How to Make Sheet Pan Pork Tenderloin

Step 1. Marinate the Pork. Whisk together the marinade ingredients and coat the pork tenderloin. Let it marinate for at least 1 hour or overnight for the best flavor.

Step 2. Arrange the Ingredients. Add foil to half of the sheet pan, creating and edge on the side to protect the veggies from the juices. Remove the pork from the marinade and save it for later. Add the pork on the foil-lined section of the pan. Toss the potatoes and carrots with seasoning then spread them on the the other side.

Step 3. Roast. Bake at 425°F for 30 minutes, flipping the pork in its juices halfway through. Toss the veggies at the same time for even roasting. Let the pork rest for 5-10 minutes before slicing.

Step 4. Make the Glaze (optional). While the pork rests, pour the reserved marinade into a small saucepan. Bring to a rolling boil for 5 minutes to kill any bacteria, then reduce and simmer until thickened.

Need more pork tenderloin recipes? Try pork tenderloin tacos or grilled pork tenderloin next. Or check out all of these pork recipes.

Recipe Tips

  • Check the internal temperature of the pork – It should be 145°F. Overcooking can result in dry pork (nobody wants this!).
  • Don’t skip the resting time – This keeps the pork juicy! It’s my tip for cooking all protein well, like grilled ribeye and baked chicken breast.
  • Want extra crispy veggies? Make sure they’re in a single layer, without overlapping, so they roast instead of steam.
  • Marinate overnight for the most flavor-packed, tender pork.

Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork recipe. 

Ohio has more than 3500 family pork farms that raise enough pork to feed more than 25 million people. So when you buy pork at the grocery store or the farmers market, you are supporting Ohio farm families that produce that nutritious, sustainable pork.

More Sheet Pan Meals to Try

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Sheet Pan Pork Tenderloin with Potatoes and Carrots

This Sheet Pan Pork Tenderloin is a flavorful, easy weeknight meal that delivers juicy pork and perfectly roasted veggies—all cooked on one pan for easy cleanup. A simple marinade infuses the pork with flavor while the potatoes and carrots caramelize beautifully. It’s an effortless way to serve up a restaurant-quality dinner at home.
For extra tender and juicy pork, use a meat thermometer to cook it to 145°F and let it rest for at least 5-10 minutes before slicing.
Course Dinner
Cuisine American
Diet Gluten Free, Low Fat, Low Lactose
Keyword gluten free dairy free recipe, sheet pan meal, weeknight dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 410kcal
Author Molly Thompson

Ingredients

Marinade

  • 3 Tablespoons olive oil
  • 3 Tablespoons soy sauce or coconut aminos
  • 2 Tablespoons lemon juice about 1/2 lemon
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 4 cloves garlic minced
  • 1 Tablespoon fresh chopped parsley or 1 tsp dried parsley
  • 1 Tablespoon maple syrup brown sugar, or honey

Pork and Veggies

  • 2 lb pork tenderloin
  • 6 large carrots peeled and sliced into 2-inch pieces
  • 1/2 lb potatoes diced into 1-inch cubes (I used petite gold)
  • 1 Tablespoon olive oil
  • 2 Tablespoons fresh chopped parsley or 1 1/2 tsp dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  • Add all of the marinade ingredients to a large bowl or freezer bag and mix until combined. Place the pork tenderloin in the marinade and turn to coat. Refrigerate and marinade for at least one hour, or overnight.
    3 Tablespoons olive oil, 3 Tablespoons soy sauce, 2 Tablespoons lemon juice, 1 Tablespoon Dijon mustard, 1 teaspoon kosher salt, Black pepper to taste, 4 cloves garlic, 1 Tablespoon fresh chopped parsley, 1 Tablespoon maple syrup, 2 lb pork tenderloin
  • Preheat the oven to 425°F. Line half of a large rimmed baking sheet with foil, folding up the edges so the juices from the pork don’t run into the veggies while cooking. Grease the other side with nonstick spray or olive oil.
  • Remove the pork from the marinade, shaking off the excess, and place it on the foil side of the sheet pan. Save marinade to cook down into a glaze before serving if desired (definitely recommend!). Add the carrots and potatoes to the other side. Drizzle with olive oil and sprinkle with fresh parsley and spices. Toss to coat the veggies then spread them in an even layer without overlapping. This helps them crisp and caramelize rather than steam.
    6 large carrots, 1/2 lb potatoes, 1 Tablespoon olive oil, 2 Tablespoons fresh chopped parsley, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and pepper to taste
  • Roast in the preheated oven until the pork reaches an internal temperature of 145°F and the veggies are tender and caramelized, 28-32 minutes. Toss the veggies halfway through and broil the last 2-3 minutes, if desired, for extra flavor.
  • Remove from the oven and let it rest for 10 minutes. While it’s resting, make the glaze. Pour the reserved marinade into a small saucepan. Bring to a rolling boil and boil for 5 minutes to remove any bacteria. This makes it safe to eat. Simmer to reduce then taste and add more lemon juice or maple syrup to balance out any excess salt.
  • Slice the pork and drizzle the glaze on top. Serve warm with more chopped parsley.

Notes

Potatoes. You can use yukon gold, petite gold, or baby red potatoes
Glaze. It’s completely safe to consume the glaze if it boils for 5 minutes. This kills all of the bacteria. Cooking it down condenses the seasoning and salt in the glaze, so taste it and adjust as needed. You can add more acid (lemon juice) or maple syrup to balance out excess salt. I found the glaze to be salty when I tasted it by itself, but spread over the pork it was perfect and added an extra layer of seasoning and flavor.
Pork Tenderloin. Not to be confused with pork loin (which has more fat and takes longer to cook). I buy pork tenderloin from Costco because they’re high quality and you get 4 for about $1.99/lb. Cook two and freeze the extra two for another meal.
Foil. If you don’t have any foil, you can add the pork to a small baking dish and place it on the pan. You can put the veggies and pork on the same sheet pan in a pinch, but the pork releases a good amount of juices while it roasts, so expect some moisture to reach the vegetables.
More Vegetables. You can swap the potatoes and carrots for another vegetable that takes about 30 minutes to roast, like broccoli, onions, green beans, sweet potatoes, brussels sprouts, or butternut squash.
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze pork and veggies in a sealed container or freezer bag for up to 3 months.
Reheat: Warm in the oven at 350°F for 10-15 minutes, in the microwave in 30-second intervals, or in a skillet over medium heat for 2-3 minutes per side, adding broth or reserved marinade to keep it juicy.

Nutrition

Calories: 410kcal | Carbohydrates: 20g | Protein: 41g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1252mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12635IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 3mg

The post Sheet Pan Pork Tenderloin with Roasted Potatoes and Carrots appeared first on What Molly Made.

]]> https://whatmollymade.com/sheet-pan-pork-tenderloin-with-roasted-potatoes-and-carrots/feed/ 18 Green Goddess Chicken with Roasted Vegetables https://whatmollymade.com/green-goddess-chicken-with-roasted-vegetables/ https://whatmollymade.com/green-goddess-chicken-with-roasted-vegetables/#respond Wed, 12 Feb 2025 21:40:03 +0000 https://whatmollymade.com/?p=66036 green goddess chicken on a sheet pan with veggies and extra green goddess sauce.

This Green Goddess Chicken is a vibrant, herb-packed dish that’s perfect for meal prep, weeknight dinners, or a healthy family…

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]]> green goddess chicken on a sheet pan with veggies and extra green goddess sauce.

This Green Goddess Chicken is a vibrant, herb-packed dish that’s perfect for meal prep, weeknight dinners, or a healthy family meal. Juicy marinated chicken thighs roast alongside crispy potatoes and tender carrots, all drizzled with a creamy, tangy Green Goddess sauce. It’s simple, nutritious, and full of fresh flavor!

A Fresh & Healthy Chicken Recipe You’ll Love

The fresh dressing doubles as a tasty marinade, which is such a win, but I also so many things about this easy dinner:

✅ Fresh & Flavorful – A bright blend of parsley, basil, dill, chives, and lemon gives this chicken its signature taste.
✅ Healthy & Protein-Packed – Made with Greek yogurt for a creamy yet high-protein marinade.
✅ One-Pan Meal – Everything cooks on a single sheet pan, making cleanup a breeze, like all of my sheet pan meals!
✅ Meal Prep Friendly – Marinate the chicken overnight for even more flavor and easy prep.
✅ Versatile & Customizable – Serve with rice, quinoa, or a fresh salad for a complete meal.

Try sheet pan Greek chicken or one pan healthy chicken teriyaki next.

Ingredients You’ll Need

Your Shopping List: A blend of fresh herbs (parsley, chives, basil, dill), Greek yogurt, lemon juice, garlic, honey, olive oil chicken thighs, Yukon gold potatoes, and carrots.

How to Make Green Goddess Chicken

1️⃣ Blend the Green Goddess Dressing. Blend fresh herbs, lemon juice, Greek yogurt, garlic, honey, salt, and 2 olive oil in a high-speed blender or food processor.

2️⃣ Marinate the Chicken. Pour half of the marinade into a jar or bowl and store it in the fridge for serving. Add the remaining green goddess marinade to a large bowl and coat the chicken fully then cover and marinate for at least 20 minutes or overnight.

3️⃣ Bake. Toss the potatoes and carrots with seasoning, seasoning and olive oil. Spread evenly on a rimmed baking sheet and bake for 10 minutes. Next, place the green goddess chicken thighs on the sheet pan and bake for another 22-28 minutes, or until the internal temp reaches 165.

4️⃣ Serve with Extra Sauce. Let the chicken rest for a few minutes before serving. Drizzle generously with the reserved Green Goddess sauce and garnish with fresh herbs as desired. Enjoy!

More Easy Chicken Recipes

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Green Goddess Chicken

This Green Goddess Chicken with Potatoes and Carrots is an easy, flavorful meal made with juicy marinated chicken, crispy roasted potatoes, and tender carrots, all coated in a herby, tangy green goddess sauce. Everything cooks on one sheet pan for a fuss-free dinner with minimal cleanup. Perfect for busy weeknights!
Course Dinner
Cuisine American
Diet Gluten Free, Low Calorie
Keyword baked chicken, gluten free dinner, sheet pan meal, weeknight dinner
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Calories 446kcal
Author Molly Thompson

Ingredients

  • 1/2 cup fresh parsley leaves
  • 1 (.5oz) bunch fresh chives
  • 1/2 cup fresh basil leaves
  • 1 (.5oz) bunch fresh dill
  • 3 Tablespoons lemon juice about 1 lemon
  • 1 cup plain Greek yogurt
  • 4 cloves garlic minced and divided
  • 2 teaspoons honey
  • 2 teaspoons kosher salt divided
  • 4 Tablespoons olive oil divided
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1.5 lbs baby Yukon gold potatoes halved
  • 1 lb carrots peeled, halved, and cut into 3-inch pieces
  • 1 teaspoon garlic powder
Standard – Metric

Instructions

  • Add the parsley, chives, basil, dill, lemon juice, Greek yogurt, 2 cloves garlic, honey, 1 teaspoon of kosher salt, and 2 Tablespoons of olive oil to a high speed blender or food processor. Blend on high until the mixture is completely combined and you no longer see small bits of herbs.
    1/2 cup fresh parsley leaves, 1 (.5oz) bunch fresh chives, 1/2 cup fresh basil leaves, 1 (.5oz) bunch fresh dill, 3 Tablespoons lemon juice, 1 cup plain Greek yogurt, 4 cloves garlic, 2 teaspoons honey, 2 teaspoons kosher salt, 4 Tablespoons olive oil
  • Pour half of the mixture into a jar or bowl and store in the fridge for serving. Pour the second half into a medium mixing bowl. Pat the chicken thighs dry and add them to the bowl with the dressing and toss to coat. Transfer to the fridge to marinate for at least 20 minutes (or overnight) while you prep the veggies. Then start baking the veggies.
    1 1/2 lbs boneless skinless chicken thighs
  • Preheat the oven to 425°F. Drizzle and spread 1 Tablespoon of olive oil to the bottom of a large rimmed sheet pan. Chop the potatoes cut the carrots into 3-inch sticks. Add the halved potatoes and carrots to the sheet pan and drizzle with another Tablespoon of olive oil then toss with salt, pepper, garlic powder, and minced garlic. Toss to coat then bake in the preheated oven for 10 minutes.
    1.5 lbs baby Yukon gold potatoes, 1 lb carrots, 1 teaspoon garlic powder
  • When the time is up, remove the veggies from the oven and push them to one side of the sheet pan. Remove the chicken from the fridge and use tongs to transfer it to the other half of the sheet pan, shaking off any excess marinade. Bake for 22- 28 minutes. The internal temperature of the chicken should read 160 on an instant read thermometer when you remove them from the oven (with a target temp of 165 while it rests) and the potatoes and carrots will be crispy.
  • Remove from the oven and allow the chicken to rest for a couple of minutes. Drizzle the chicken generously with the reserved green goddess sauce before serving with more fresh herbs as desired.

Notes

Chicken Breasts. You can swap the chicken thighs for chicken breasts. They take slightly less time to cook (18-20 minute), so bake the potatoes and carrots for 15 minutes then add the chicken breasts and continue baking for another 18-20 minutes, or until the internal temperature reaches 165 and the potatoes and carrots are crispy. 
Other Herbs. Swap any of the herbs in this recipe for cilantro, tarragon, mint, scallions (green onions), thyme, or oregano. Any fresh herbs you have on hand work!
Grilled Chicken. Follow the instructions to make the chicken marinade. Preheat the grill to medium-high heat (400-450). Shake off any excess marinade. Place the chicken thighs directly on the grill with the smooth side down. Close the lid and grill for 6-7 minutes on each side, or until the internal temperature of the chicken thighs reach just below 165°F. You can follow these cooking tips for grilled chicken breasts too and bake the veggies as directed.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 39g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 131mg | Sodium: 1141mg | Fiber: 6g | Sugar: 9g | Vitamin A: 15849IU | Vitamin C: 45mg | Calcium: 122mg | Iron: 3mg

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]]> https://whatmollymade.com/green-goddess-chicken-with-roasted-vegetables/feed/ 0 Loaded Sweet Potato Nachos https://whatmollymade.com/loaded-sweet-potato-nachos/ https://whatmollymade.com/loaded-sweet-potato-nachos/#comments Wed, 08 Jan 2025 10:00:00 +0000 https://whatmollymade.com/?p=14413 sweet potato nachos on a sheet pan with cilantro, jalapeno, avoacado, and tomatoes.

These sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer for…

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]]> sweet potato nachos on a sheet pan with cilantro, jalapeno, avoacado, and tomatoes.

These sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer for a game day or a creative weeknight dinner.

Try this cashew queso or black bean and corn dip next time—they’re Mexican favorites!

I’ve been working on a collection of healthy appetizers for you and these sweet potato nachos are another in that list among all of my Mexican recipes.

Table of Contents

Why You’ll Love these Loaded Sweet Potato Nachos

  • They’re perfect for a party or game day.
  • Add whatever toppings you want—keep them vegetarian or add protein.
  • More nutritious than traditional nachos.
  • Fit into many diets like gluten free and dairy-free with my cashew queso.
  • Makes dinner exciting! We love a big batch of nachos around the coffee table.
  • Kids love them, especially if you let them add the toppings.

Finish Mexican night with a cocktail: Try cucumber margarita, mango margarita, or hibiscus margarita.

And if you love nachos, try these breakfast nachos to feed a crowd or steak nachos with ribeye.

Ingredients You Need

Here are the simple ingredients you need for this recipe. Jump to the recipe card for exact measurements.

  • Sweet potatoes: look for ones that are long and narrow, or you’ll have really large sweet potato chips.
  • Olive oil or avocado oil: to toss the sweet potatoes and spices.
  • Spice mix: garlic powder, paprika, cumin, chili powder, salt, and black pepper.
  • Black beans: I used canned black beans. You could also use pinto beans or refried beans.
  • Corn: use canned corn to save time, but fresh corn cut off the cob is great too.
  • Cheese: use freshly grated cheese for best meltability. I like sharp cheddar cheese or Monterey jack cheese. Make quick cashew queso to keep them dairy-free.

How to Make Sweet Potato Nachos

Here are the simple steps, with photos, to make sweet potato nachos. Skip to the recipe card for the printable version.

Step 1. Prep Sweet Potatoes. Slice the sweet potatoes into rounds then toss them with spices and corn starch.

Step 2. Bake the Sweet Potatoes. Bake until fork-tender.

Step 3. Top with Cheese. Sprinkle the cheese, corn, and black beans on top. Bake again until the cheese melts and the beans and corn warm through.

Step 4. Garnish and Serve. Add your favorite nacho toppings like avocado, cilantro, tomato, and jalapeno. Serve warm.

Success tip: Make sure the sweet potatoes are spread in any even layer. They won’t crisp if they’re overcrowded.

Nacho Topping Ideas

Here are some of my favorite nacho toppings—and they all taste good on top of a sweet potato!

Recipe Variations

  • Make them vegan or dairy-free: Instead of traditional shredded cheese, use vegan cheese or make this vegan queso and put it on top.
  • Add protein: use leftover steak, chicken, carnitas, tempeh or crumbled tofu on top. Shredded rotisserie chicken is another good option. Or swap the shredded cheese for cottage cheese queso.
  • More veggies: try all the toppings I mentioned or get creative with what you have. I like adding bell peppers and green onion too. 
  • More toppings: use the list I shared or get creative with your Mexican toppings with Greek yogurt (or sour cream), fresh cilantro, pickled onion, or my favorite guacamole.

Try these healthy apps next: creamy avocado dip, healthy spinach artichoke dip, dairy-free buffalo chicken dip

How to Store

All nachos are best eaten fresh, but you can store these sweet potato nachos in an airtight container for up to 3 days. I like to store my toppings and sweet potato rounds separately.

To reheat, lay the sweet potatoes flat on a large baking sheet and bake 350°F for 5-10 minutes to reheat. You can add more black beans and cheese if needed. Top with reserved, or fresh, toppings and enjoy.

More Sweet Potato Recipes

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Loaded Sweet Potato Nachos

These easy sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer to make it vegan, paleo or top with whatever you have in the pantry.
Course Appetizer
Cuisine American, Mexican
Diet Gluten Free
Keyword healthy, nachos, sweet potato, tailgate
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 350kcal
Author Molly Thompson

Ingredients

  • 3 medium sweet potatoes thinly sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 (15 oz) can beans drained and rinsed
  • 1 (15 oz) can corn (fresh or frozen works too)
  • 1-2 cups shredded Mexican cheese or cashew queso (Note 1)
  • Toppings: red onion, jalapeno, avocado, cherry tomatoes, fresh cilantro.

Instructions

  • Preheat the oven to 425°F and spray a large baking sheet with non stick spray.
  • Peel sweet potatoes and thinly slice them using a knife or mandoline into 1/8-1/4 inch rounds. Add them to a medium bowl, drizzle with oil, sprinkle with cornstarch, garlic powder, paprika, cumin, chili, powder, and salt, and toss to coat.
    3 medium sweet potatoes, 1 Tablespoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1 Tablespoon olive oil
  • Arrange the sweet potatoes on the sheet pan in an even layer, being careful not to overcrowd the pan. Bake for 20-25 minutes, tossing halfway through, until they're tender and start brown around the edges. Remove them from the oven and turn the oven down to 350.
  • Push the sweet potatoes to the center of the pan and top them with black beans, corn, and cheese. Place them back in the oven for 6-8 minutes, until the beans are heated through and the cheese melts.
    1 (15 oz) can beans, 1 (15 oz) can corn, 1-2 cups shredded Mexican cheese
  • When the nachos are done, remove from oven and top with red onion, cilantro jalapeno, avocado and tomatoes. Drizzle with jalapeno lime ranch if desired.

Notes

Note 1. Cashew Queso. You can swap the shredded cheese for this 10 minute cashew queso. Do not bake the queso. Pour it on top of the nachos when they come out of the oven, before you add the toppings.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 47.5g | Protein: 10.8g | Fat: 16.2g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 259mg | Fiber: 11.3g | Sugar: 10.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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]]> https://whatmollymade.com/loaded-sweet-potato-nachos/feed/ 7 Herb Crusted Salmon https://whatmollymade.com/herb-crusted-salmon-with-crispy-garlic-potatoes-and-carrots/ https://whatmollymade.com/herb-crusted-salmon-with-crispy-garlic-potatoes-and-carrots/#comments Sun, 28 Jul 2024 08:00:00 +0000 https://whatmollymade.com/?p=43406 herb crusted salmon with a bite taken out

Ingredients You’ll Need How to Make Herb Crusted Salmon What Herbs Taste Good with Salmon? Salmon is a versatile fish…

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]]> herb crusted salmon with a bite taken out

Why you’ll Love this Herb Crusted Salmon

  • Easy meal:  Made all on one sheet pan and ready in 30 minutes.
  • Healthy dinner: Filled with protein, Omega-3s, and vitamins.
  • Delicious herb seasoning: The fresh garlic herb butter adds so much rich flavor to the tender, flaky salmon.

Looking for another lighter-tasting salmon dish to keep on rotation? Try one pan everything bagel salmon and roasted broccoli, Olive Garden copycat herb grilled salmon, salmon pesto pasta, or honey garlic salmon bowls.

Ingredients You’ll Need

  • Bread Crumbs: It turns golden and crunchy in the oven! Use gluten-free if needed.
  • Salmon: Salmon fillets are rich in omega-3s, protein, vitamins, and minerals. I prefer wild-caught salmon.
  • Parmesan cheese: Holds the crust mixture together. Substitute with nutritional yeast.
  • Seasonings: Garlic, parsley, and dill.
  • Lemon: A nice touch of citrus to balance flavors.
  • Unsalted butter: Use vegan butter if needed.
  • Baby Yukon gold potatoes: They’re gold and buttery, just like the inside of the salmon when it’s cooked.
  • Carrots: The cook time will vary based on the size carrots you use. Make sure they’re uniform in size so they cook evenly.
  • Olive oil: You can substitute it with avocado oil.
  • Seasoning: Kosher salt, fresh cracked black pepper, garlic powder, garlic, and dried dill.
Jump to Recipe

How to Make Herb Crusted Salmon

  1. Roast the potatoes and carrots: Add the potatoes and carrots to a large baking sheet. Drizzle with a little olive oil and seasonings and toss to coat. Roast at 425°F for 15 minutes.
  1. Mix the herb topping: While they’re baking, combine the breadcrumbs, melted butter, garlic, parsley, fresh dill, lemon zest, and parmesan cheese in a small bowl.
  1. Add salmon to the pan: Remove the veggies from the oven and toss them quickly, pushing them to the outer edges of the sheet pan. Add the salmon fillet to the center of the pan and brush the salmon with melted butter.
  1. Bake the salmon: Top it with the prepared herb mixture, pressing down gently to help it stick to the salmon. Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F. The carrots and potatoes should be golden brown. 

What Herbs Taste Good with Salmon?

Salmon is a versatile fish that pairs well with a variety of herbs, enhancing its flavor and adding freshness. I love to serve salmon with fresh herbs like dill, parsley, tarragon, thyme, rosemary, basil, or sage.

How Long to Bake Salmon?

After testing many salmon recipes cooked in the oven, I’ve mastered baking salmon in the oven. So much so that I created a guide on how long to bake it. I prefer baking salmon at a higher temperature for a shorter period of time and using an instant read thermometer to pull it out of the oven when it reaches 130-135°F. H

Here are general cook times for 4-ounce salmon filets at 425° depending on your preferred level of doneness. Cook times may vary depending on the size of the salmon fillet.

  • Rare Salmon: 8-10 minutes (120°F or less)
  • Medium-Rare Salmon: 10-12 minutes(120-130°F)
  • Medium Salmon: 12-14 minutes (130-140°F) (what I recommend!).
  • Well-Done Salmon: 16-20 minutes (145°F or more, please don’t do this).

What to Serve with Herb Crusted Salmon

I built in an automatic side dish by making this a sheet pan meal! You can easily swap out any of the vegetables with others like bell peppers, broccoli, or zucchini. You can omit the roasted veggies and try another side:

You can also browse all of my side dishes, especially my vegetable side dishes!

How to Store

Store leftover salmon in an airtight container in the fridge for up to 3 days. Warm it up in the air fryer or place it all on the same baking tray in the oven at 350°F until heated through. You can also enjoy it cold on top of a salad!

More Favorite Salmon Recipes

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Herb Crusted Salmon

This herb crusted salmon is a one-pan, 30-minute, one-pan dinner with herb-Parmesan crusted, tender and flaky salmon, served alongside golden garlic potatoes and carrots.
Course Dinner, Main Course
Cuisine American
Diet Gluten Free, Low Lactose
Keyword one pan dinner, seafood recipe, sheet pan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 543kcal
Author Molly Thompson

Ingredients

Potatoes and Carrots

  • 1 pound baby Yukon gold potatoes halved
  • 1 pound carrots peeled, halved and cut into thin 3-inch strips (Note 1)
  • 2 tablespoons olive oil
  • 1 teaspoon EACH: kosher salt, garlic powder
  • 2 cloves minced garlic
  • 1/2 teaspoon dried dill

Herb Crusted Salmon

  • 1/3 cup plain bread crumbs or Panko bread crumbs gluten-free if needed (Note 2)
  • 4 cloves minced garlic
  • 1/4 cup fresh parsley finely chopped
  • 3 Tablespoons fresh dill finely chopped, plus more to garnish
  • Zest from 1/2 lemon (about 2 teaspoons)
  • 1/3 cup parmesan cheese
  • 4 (5-6 ounce) salmon filets (Note 3)
  • 3 Tablespoons melted unsalted butter or vegan butter divided

Dill Sauce

  • 2 Tablespoons Mayonnaise (I like Primal Kitchen)
  • 1/3 cup sour cream dairy-free if needed (I like Kite Hill)
  • 2 Tablespoons lemon juice (1/2 lemon)
  • 2 Tablespoons fresh chopped dill
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 425°F. Add the halved potatoes and carrots to a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, minced garlic, and dried dill and toss to coat. Bake the potatoes and carrots in the preheated oven for 15 minutes.
    1 pound baby Yukon gold potatoes, 1 pound carrots, 2 tablespoons olive oil, 1 teaspoon EACH: kosher salt, garlic powder, 2 cloves minced garlic, 1/2 teaspoon dried dill
  • While they’re baking, prepare the herb topping. Combine the bread crumbs, melted butter, minced garlic, fresh parsley, fresh dill, lemon zest, and parmesan cheese in a medium bowl.
    1/3 cup plain bread crumbs or Panko bread crumbs, 4 cloves minced garlic, 1/4 cup fresh parsley, 3 Tablespoons fresh dill, Zest from 1/2 lemon, 1/3 cup parmesan cheese
  • Remove the potatoes and carrots from the oven and toss them quickly, pushing them to the outer edges of the pan to make room for the salmon filets in the center.
    4 (5-6 ounce) salmon filets, 3 Tablespoons melted unsalted butter or vegan butter
  • Add the salmon fillet to the center of the pan. Brush them with melted butter. Top them with the prepared bread crumb and herb mixture, pressing down gently to help it stick to the salmon. Do your best to cover the entire filet evenly.
  • Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F, with a target temperature of 145°F while it rests and the carrots and potatoes are golden brown. The cooking window is large because the length of time will depend on the size of the salmon filets. It took about 16 minutes for the filets in these images to reach 140°F in the thickest part of the salmon.
  • While the salmon is cooking, mix the dill sauce ingredients together. Spoon the sauce over the potatoes and carrots before serving.
    2 Tablespoons Mayonnaise, 1/3 cup sour cream, 2 Tablespoons lemon juice, 2 Tablespoons fresh chopped dill, Salt and pepper to taste

Video

Notes

Note 1. Carrots. Make sure they are somewhat uniform in shape and size so they cook evenly.
Note 2. Gluten-Free Bread Crumbs. We tested this recipe with Aleia’s Plain Gluten-Free Bread Crumbs and they were delicious. You could also use gluten-free panko breadcrumbs
Note 3. Salmon. You can also use a whole, 3 lb salmon filet
*Nutrition information: search ‘herb crusted salmon – whatmollymade’ on MyFitnessPal to save and log this recipe.

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 44g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1218mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19621IU | Vitamin C: 38mg | Calcium: 169mg | Iron: 2mg

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]]> https://whatmollymade.com/herb-crusted-salmon-with-crispy-garlic-potatoes-and-carrots/feed/ 12 Greek Sheet Pan Chicken https://whatmollymade.com/greek-chicken/ https://whatmollymade.com/greek-chicken/#comments Thu, 18 Jul 2024 09:00:00 +0000 https://whatmollymade.com/?p=11735 Greek chicken and vegetables on a sheet pan

Ingredients You’ll Need How to Make Greek Sheet Pan Chicken How to Serve Greek Chicken Veggies go especially well with…

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]]> Greek chicken and vegetables on a sheet pan

Why You’ll Love this Greek Sheet Pan Chicken Recipe

If you’ve been around a while you know I’m a sucker for sheet pan meals. I’ve made sheet pan chicken fajitas, honey garlic shrimp, classic sausage and veggies, and herb crusted salmon! This one is my new favorite!

  • Super simple to make
  • Cooked in 30 minutes or less
  • Leaves a rainbow of colors on your plate
  • One pan to clean
  • Full of veggies and real ingredients
  • Authentic Greek flavors

Love Greek chicken meals? Try Instant Pot Greek chicken and rice, Greek chicken meatballs, or Greek lemon chicken soup next time.

Ingredients You’ll Need

  • Olive oil: the basic of the Greek seasoning.
  • Garlic: fresh garlic cloves are best.
  • Lemon juice: and lemon slices for baking.
  • Greek spices: dried oregano, dried basil, dried dill, dried thyme, salt and pepper
  • Honey: for a little sweetness
  • Boneless skinless chicken breasts: pound to an even thickness for best results.
  • Baby red potatoes: cut them evenly for even cooking.
  • Bell peppers: I used yellow but any color works.
  • Cherry tomatoes: they’re perfect for roasting!
  • Red onion: cut into chunks.
  • Toppings: kalamata olives, crumbled feta cheese, and fresh parsley
Jump to Recipe

How to Make Greek Sheet Pan Chicken

  1. Make the seasoning: add the Greek seasonings with the olive oil, honey, and lemon juice to a bowl and mix.
  1. Roast the veggies: Toss the Greek vegetables with half the seasoning and spread it out on a baking sheet. Roast the veggies in the oven for 15 minutes.
  1. Season the chicken: toss the chicken breasts with the remaining seasoning in a bowl. Remove the veggies from the oven, push them to the side, and add the seasoned chicken to the pan.
  1. Bake and serve: Bake the Greek chicken and veggies for another 15-18 minutes, or until the internal temperature of the chicken reaches 165°F. Broil for the last minute or two to crisp the potatoes and tomatoes. Top with kalamata olives, feta cheese and chopped parsley if desired.

Recipe Variations

Chicken thighs: Swap the chicken breasts for boneless skinless chicken thighs. Add about 10 minutes to the cook time and watch the internal temperature carefully.

More veggies: You can use whatever vegetables you have on hand (fridge forage!). Eggplant, broccoli, asparagus, zucchini, or green beans would work well.

How to Serve Greek Chicken

Veggies go especially well with greek chicken. That’s why I filled this sheet pan meal with veggies! I chose grape tomatoes, peppers, red onion and red potatoes, but if there’s a veggies you on hand, you can add it. Zucchini or artichokes are a great option!

In addition to the veggies, you could serve this with different toppings like feta, olives, banana peppers, or parsley.

It would also be really delicious with the whipped feta in these greek chicken meatballs recipe.

More Sheet Pan Recipes

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Greek Sheet Pan Chicken

Greek Sheet Pan Chicken is a quick, one-pan Mediterranean dinner your family will love. Juicy chicken, lemon-oregano seasoning, and roasted veggies all cook together on a sheet pan makes for simple prep and cleanup. Great for meal prep, weeknight dinners, or colorful lunch bowls.
Course Dinner
Cuisine American, greek
Diet Gluten Free
Keyword chicken dinner, easy dinner, gluten free dinner, greek chicken, healthy dinner, one pan, sheet pan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 402kcal
Author Molly Thompson

Ingredients

Seasoning

  • 1/4 cup olive oil
  • Juice from one lemon plus slices for baking
  • 1 Tablespoon honey
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon EACH: dried basil, dried dill, dried thyme, onion powder, and kosher salt

Chicken and Vegetables

  • 1 1/2 pounds red potatoes quartered
  • 1 bell pepper any color, chopped
  • 1 pint cherry tomatoes
  • 1 small red onion chopped
  • 1 1/2 pound boneless skinless chicken breasts pounded to even thickness
  • To top: kalamata olives, feta cheese and fresh parsley

Instructions

  • Preheat oven to 425°F and arrange the oven rack to the top third position.
  • Whisk the olive oil, lemon juice and honey in a medium bowl. Add the garlic and seasoning and whisk to combine.
    1/4 cup olive oil, Juice from one lemon, 1 Tablespoon honey, 4 garlic cloves, 2 teaspoons dried oregano, 1 teaspoon EACH: dried basil, dried dill, dried thyme, onion powder, and kosher salt
  • Add the potatoes, bell pepper, tomatoes and onion to a sheet pan. Spoon half mixture of the seasoning on top and toss to coat. Bake in the preheated oven for 15 minutes.
    1 1/2 pounds red potatoes, 1 bell pepper, 1 pint cherry tomatoes, 1 small red onion
  • Pound the chicken in an even layer or cut the chicken in half lengthwise so each chicken breast is about ½ inch thick. Add it to the bowl with the remaining seasoning mixture and turn to cover the chicken.
    1 1/2 pound boneless skinless chicken breasts
  • Stir the vegetables when they're done then push them to one side of the baking sheet. Add the chicken to the other side and arrange lemon slices around the it. Bake for another 15-18 minutes or until the center of the chicken reaches an internal temperature of 165°F. Broil it for the last 2-4 minutes until the potatoes an tomatoes are slightly browned.
  • Top with kalamata olives, cubed feta cheese, and chopped parsley to serve.

Video

Notes

*Nutrition information does not include olives and feta as toppings. Search ‘sheet pan greek chicken -whatmollymade’ on My Fitness Pal so view and log this recipe.
Substitutions. You can swap any of the vegetables out for your favorite veggies including zucchini etc.
Storage. Store in an air tight container for up to 5 days in the fridge.

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 32g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 66mg | Fiber: 5g | Sugar: 8g

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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]]> https://whatmollymade.com/greek-chicken/feed/ 50 Loaded Steak Nachos https://whatmollymade.com/steak-nachos/ https://whatmollymade.com/steak-nachos/#comments Mon, 29 Apr 2024 16:36:36 +0000 https://whatmollymade.com/?p=53191 loaded steak nachos on a baking sheet

These are the ultimate steak nachos loaded with tender steak bites, black beans, and melted cheese. Pile them with your…

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]]> loaded steak nachos on a baking sheet

Why You’ll Love These Steak Nachos

  • Layers of texture and flavor.
  • Delicious way to use up leftover steak.
  • Creative and easy weeknight dinner.
  • Kids love them (even picky eaters)!
  • Perfect for entertaining.
  • Full of protein (a 3oz serving of beef has 25g protein)

These are the ultimate steak nachos loaded with tender steak bites, black beans, and melted cheese. Pile them with your favorite nachos toppings like sour cream, avocado, black olives, jalapeño, and more. They clock in at 30 minutes or less, and they’re even faster if you use leftover steak!

Serve them up with a pineapple jalapeno margarita or skinny spicy margarita!

There’s nothing like a tray overflowing with nachos on a weeknight to get the kids excited about a weeknight meal, or to impress your friends when you host a party. This is the ultimate game day food, so pile them high with toppings and get ready for the compliments.

About once a month we do nachos on a Friday and eat it straight from the sheet pan around our coffee table while we watch a movie. This was inspired by my daughter because she loves steak and wants any excuse to eat sour cream. They’re so good she said, “Mom, I’m smashing this!” I have a feeling you’ll agree.

Beef is a versatile ingredient that can be used in a variety of dishes, from traditional Mexican favorites like carne asada, chorizo tacos, birria tacos, and shredded Mexican beef to modern creations like one pot taco pasta and birria ramen.

Ingredients You Need

The base of these easy steak nachos require three ingredients, then you can get creative with your favorite toppings. Jump to the recipe card for exact measurements.

Steak Nachos

  • Steak: I used ribeye for it’s marbling and flavor. It’s can be pricey, so try some of the steak options as an alternative. 
  • Taco seasonings: a mix of homemade spices give the steak flavor.
  • Chips: Avoid thin and crispy chips—they won’t hold up to the toppings. I like a good restaurant-style corn tortilla chip. We also make nachos all the time with Siete grain free tortilla chips.
  • Beans: I love steak with black beans, but you could use refried beans or pinto beans. 
  • Cheese: the melted cheese holds all the steak and beans in place (easy scooping). Use fresh grated cheese for the best nachos. I like monterey jack cheeses or sharp cheddar cheese

Nacho Toppings

What Steak to Use

The best steak is going to be one that cooks quickly and has a lot of marbling and flavor. I used ribeye for its marbling, but a similar steak would be sirloin (preferably top sirloin). Skirt steak and flank steak are great options. Make sure to cut them both against the grain and into cubes before cooking. 

Time Saving Tip: This is the perfect recipe to use up leftover steak. No need to sear, just cube it and add it to the nachos with the beans. Any kind of leftover steak works (like these affordable steak options). 

Did you know? I’ve had the pleasure of visiting a number of Ohio beef farms and workshops to learn about our cattle and the best way to prepare it. There are over 17k farming families here! It’s why I love developing beef recipes!

How to Make Steak Nachos

Follow these step-by-step instructions or jump to the recipe card for the printable recipe.

  1. Prep the chips: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lay the chips out evenly (it’s cool if some overlap) 
  2. Season the steak: Toss the cubed steak in a large bowl with olive oil and all of the taco seasonings. 
  3. Sear the steak: Heat another Tablespoon of olive oil in a large skillet over high heat. I recommend a cast iron skillet! Work in two batches to sear the steak for 2-3 minutes. Overcrowding the pan results in steam steak instead of crispy. 
  4. Add steak to nachos: Arrange the steak on the nachos with black beans. 
  5. Bake: Top the nachos with shredded cheese and bake for 5-7 minutes, until the cheese melts on the crispy tortilla chips. Be careful not to over bake so you don’t overcook the steak.
  6. Top and enjoy: load the nachos with all of your favorite toppings to take these sheet pan steak nachos to the next level. The more the better!

This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

Important Tips

Avoid soggy nachos by making them right before serving. As the tortilla chips sit under the cheese and juicy meat, they’ll slowly soften, so get your toppings ready before you put them in the oven and serve quickly.

Spread the toppings evenly so each bite of nacho has toppings. 

Complete Your Mexican Spread

Whether it’s Cinco de Mayo or taco night for dinner, I’ve got tons of Mexican recipes to complete the spread. You can’t go wrong with some of my favorites:

Print

Steak Nachos Recipe

These are the ultimate steak nachos loaded with crispy tender steak bites, cooked until tender, and covered in black beans and melted cheese. Pile them with your favorite creative nachos toppings like sour cream, avocado, black olives, jalapeno, and more. They clock in at 30 minutes or less, and they're even faster if you use leftover steak!
Course Appetizer, Dinner
Cuisine Mexican
Diet Gluten Free
Keyword appetizer, chicken dinner, game day, party food
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 servings
Calories 359kcal
Author Molly Thompson

Ingredients

Steak Nachos

  • 1 (14-ounce) bag tortilla chips
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 1/2 lbs ribeye cut into 1/2-inch cubes (strip loin or strip steak work too)
  • 2 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 8 ounces fresh grated monterey jack or cheddar cheese

Toppings

  • Pickled red onion
  • Diced tomatoes or pico de gallo
  • Sliced black olives
  • Fresh chopped cilantro
  • Sour cream or plain Greek yogurt
  • Sliced Jalapeno rounds
  • Avocado
  • Fresh lime juice

Instructions

  • Prep the chips: Preheat the oven to 400°F. Line a large-rimmed baking sheet with parchment paper or foil and spread the chips out in a single layer. It’s okay if some overlap.
  • Season the steak: Toss the cubed steak in a large bowl with 1 Tablespoon of olive oil and all of the seasonings.
  • Sear the steak: Heat another Tablespoon of olive oil in a large skillet over high heat. When the oil is hot and shimmering, work in two batches to sear the steak for 2-3 minutes. It doesn't need to be cooked through because it will continue to cook in the oven. Transfer the first batch directly on top of the nachos and repeat with the second half of the steak.
  • Bake: Spread the black beans on top of the chips and steak. Top the nachos with shredded cheese and bake for 5-7 minutes, until the cheese is melted. Be careful not to overbake so you don’t overcook the steak.
  • Top and enjoy: Gather all of your toppings while the nachos bake. Arrange your favorite toppings on top of the nachos and serve right away. I don't recommend storing these nachos after eating, but you can store leftover steak and beans in an airtight container.

Notes

Alternatives for cheese:omit it completely or try cashew queso.
Beef alternatives to steak: try shredded Mexican beef or ground beef.
Alternatives for black beans: swap in pinto beans or refried beans.
Alternatives for tortilla chips: use cassava chips, Siete grain free chips, or plantain chips.
*Nutrition information is based on nachos with sour cream, cilantro, 1 sliced avocado, tomatoes, and olives.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 5g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 75mg | Sodium: 476mg | Fiber: 3g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg

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]]> https://whatmollymade.com/steak-nachos/feed/ 1 Sheet Pan Burrito Bowl (Meal Prep!) https://whatmollymade.com/sheet-pan-burrito-bowl/ https://whatmollymade.com/sheet-pan-burrito-bowl/#comments Fri, 01 Dec 2023 10:00:00 +0000 https://whatmollymade.com/?p=18514 Sheet pan mexican chicken, rice, and beans with fresh lime and cilantro

Meal prep for the week with this easy and healthy sheet pan burrito bowl recipe! It’s made with classic Mexican…

The post Sheet Pan Burrito Bowl (Meal Prep!) appeared first on What Molly Made.

]]> Sheet pan mexican chicken, rice, and beans with fresh lime and cilantro

Meal prep for the week with this easy and healthy sheet pan burrito bowl recipe! It’s made with classic Mexican spices and is done in 30 minutes.

Do you love sheet pan meals? Try sheet pan sausage and veggies, firecracker meatballs, or everything bagel chicken next.

mexican chicken, rice, and veggies on a sheet pan

Healthy Mexican Meal Prep

It’s no secret we’re obsessed with Taco Tuesday and Mexican recipes. We could eat Mexican daily and never get sick of it. We especially love Mexican meals that are easy and healthy. So basically this sheet pan burrito bowl checks all our boxes.

If you love easy, healthy taco-inspired meals, then you’re going to love this recipe too!

It’s made with fresh veggies, rice and pre-cooked chicken sausage. The sausage includes Hatch chiles and classic Mexican spices to enhance the taco flavors in this burrito bowl. It makes it even easier to cook because the sausage is pre-cooked!

Pro tip: we love to quickly fry it on the stovetop with veggies for a simple lunch or breakfast too! Or use it in a quick dinner like chicken sausage pasta.

Are Burrito Bowls Healthy?

It all depends on whether it’s “healthy” based on your standards and what’s included in the recipe.

I would definitely classify this as healthy because it’s gluten free, dairy free, anti-inflammatory and filled with quality protein, veggies and carbs.

Can you reheat a burrito bowl?

This healthy burrito bowl reheats really well which makes it great for meal prep. If you don’t eat it right away, divide it into separate glass meal prep containers . Then when you’re ready to eat them, throw them in the microwave until warm.

Can you eat burrito bowls cold? Sure you can! You don’t have to warm it up if you don’t have access to a microwave, but I personally like it better warm.

How to Make Sheet Pan Burrito Bowls

Mix the spices: Start by prepping your Mexican spices. Mix all of the spices in a small bowl and set aside.

Prep the veggies: Next, cut all your ingredients! You’ll need to cut off the stems and seeds of 3 peppers and cut into 1 inch chunks then slice 1 yellow onion and the chicken sausage.

Bake: Next, Add it all to a VERY large sheet pan. Sprinkle with half the spice mixture and bake at 425°F for 30 minutes, stirring halfway through.

Add the rice: Add the pre-cooked rice and the rest of the spices, toss again to coat and cook for another 5 minutes.

Serve right away or store for meal prep!

If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it! Also, consider leaving a star review below!

This recipe is sponsored by Al Fresco. Thank you to brands like this that believe in me and my recipes and allow me to continue to share free recipes with you! #AlfrescoAmbassador #Ad

More Mexican-inspired recipes:

Print

Sheet Pan Burrito Bowl

Meal prep for the week with this easy and healthy sheet pan burrito bowl recipe! It’s made with classic Mexican spices and is done in 30 minutes.
Course Dinner
Cuisine Mexican
Diet Gluten Free, Low Lactose
Keyword burrito bowl, gluten free dinner
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories 453kcal
Author Molly Thompson

Equipment

  • Large sheet pan

Ingredients

  • 1 Tablespoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 sweet bell peppers any color (I used, yellow, red and green), diced
  • 1 medium yellow onion sliced
  • 1 (12-ounce) package Mexican Style Chicken Sausage (I used Al Fresco), chorizo or plain chicken sausage works too (Note 1 chicken breasts)
  • 4 tablespoons olive oil divided
  • 1 (15-ounce) can black beans drained and rinsed
  • 2 (8.8 ounce) package pre-cooked jasmine rice or 2 cups of leftover cooked rice (Note 2)
  • Optional for serving: fresh lime juice, fresh parsley, fresh cilantro, or avocado

Instructions

  • Preheat the oven to 425°F and line a very large sheet pan with parchment paper, foil or spray with non-stick coconut oil spray. You may need to use two sheet pans if yours isn’t large enough.
  • In a small bowl, combine the chili powder, red pepper flakes, oregano, smoked paprika, cumin, garlic powder, onion powder, salt and black pepper and mix to combine. Set aside.
  • Stem and seed the peppers then cut into 1-2-inch pieces and place on the prepared sheet pan. Halve and thinly slice the onion and add them to the sheet pan with the peppers. Slice the chicken sausage on the bias in 1/2 – 1 inch pieces and add to the pan.
  • Drizzle everything with 2 tablespoons of olive oil and sprinkle with 2 tablespoons of the prepared seasoning mix. Toss to thoroughly coat then bake for 25 minutes, stirring halfway through.
  • When the 25 minutes is up, remove the sheet pan from the oven and add the pre-cooked rice and black beans to the sheet pan. Add the other 2 tablespoons of oil and the rest of the seasoning and toss to coat. Place back in the oven for 5 more minutes.
  • Remove and sprinkle with fresh cilantro and parsley and serve with a squeeze of lime juice and avocado.

Notes

Note 1. Chicken Breasts. You can replace the pre-cooked chicken sausage with boneless skinless chicken breasts. Pat the chicken dry and coat it in some of the spices. Add it to the pan with the veggies and cook for 18-20 or until the chicken reaches 165°F. Remove the chicken from the pan and follow the instructions to make add the rice and beans. Slice the chicken and add serve it with the sheet pan meal.
Note 2. Rice. I used Ben’s original rice. You could your own rice with 1 cup of dry white rice. Follow the package instructions and add it to the sheet pan as directed.

Nutrition

Serving: 1bowl | Calories: 453kcal | Carbohydrates: 47g | Protein: 20.5g | Fat: 21.2g | Cholesterol: 60mg | Sodium: 1085mg | Fiber: 9g | Sugar: 5.1g | Vitamin A: 178.2IU | Vitamin C: 118.3mg

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]]> https://whatmollymade.com/sheet-pan-burrito-bowl/feed/ 14 Firecracker Meatballs https://whatmollymade.com/firecracker-meatballs/ https://whatmollymade.com/firecracker-meatballs/#comments Tue, 17 Oct 2023 08:00:00 +0000 https://whatmollymade.com/?p=45614 firecracker meatballs with rice and green beans

Learn how to make the Hello Fresh Firecracker Meatballs at home. The whole family will love these juicy meatballs packed…

The post Firecracker Meatballs appeared first on What Molly Made.

]]> firecracker meatballs with rice and green beans

Learn how to make the Hello Fresh Firecracker Meatballs at home. The whole family will love these juicy meatballs packed with Asian flavors, drizzled in a homemade firecracker sauce. Serve them over a bed of warm coconut rice with a side of crisp green beans.

Enjoy rice bowl recipes? Try this ground turkey teriyaki bowl, fiesta lime shrimp bowl, spanish chicken and rice, or honey garlic salmon rice bowl next.

With a perfect balance of heat, sweetness, and savory goodness, this dish is sure to become a new favorite in your fall and winter recipe rotation.

Why You’ll Love This Firecracker Meatball Recipe

Makes a great appetizer for a dinner party or game day. Forego the rice and green beans and just serve the meatballs and sauce.

Great option for a quick dinner the whole family will love.

Bowls are also a great way to meal prep. Prepare parts of the meal ahead of time and combine them all together when you’re ready to enjoy. 

Grab These Ingredients

Here are the simple ingredients for this easy firecracker meatballs recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card at the bottom of the post for exact measurements.

Coconut Rice

  • Sesame oil: Olive oil is a good substitute.
  • Sesame seeds: These are optional, but add a little texture and authentic Asian cuisine flare.
  • Jasmine rice: Feel free to use a different white rice if you don’t have Jasmine rice on hand.
  • Full-fat coconut milk: You can usually find this in the baking aisle or the Asian food aisle.

Firecracker Meatballs and Green Beans

  • Panko breadcrumbs: This gives a nice crunchy texture to the outside. Grab gluten-free panko bread crumbs if needed. Regular breadcrumbs will also work for this recipe.
  • Milk: Use any kind of milk.
  • Ground beef: We used 85% lean. You can substitute with lean ground turkey.
  • Scallions: Substitute with green onions if needed. Follow our tips for how to cut green onions.
  • Ginger: You can find it in the produce section by the garlic. Just peel and grate it! Sub this for garlic powder.
  • Garlic: Fresh cloves are the best for adding flavor.
  • Kosher salt: Kosher salt is the best for cooking.
  • Crushed red pepper flakes: These are optional and add a little more heat.
  • Olive oil: Substitute with avocado oil if needed.
  • Green beans: Fresh green beans are best. Trim the ends.

Spicy Firecracker Sauce

It’s the creamy version of this basic firecracker sauce!

  • Mayo: If you want a healthier version, follow our recipe for the best paleo mayo.
  • Sour cream: Use dairy-free if needed.
  • Sriracha: Buffalo hot sauce is a good substitute.
  • Coconut Aminos: Substitute with soy sauce if needed.
  • Honey: For some natural sweetness. Substitute with maple syrup or brown sugar.
  • Rice vinegar: Substitute with apple cider vinegar.
  • Red Chili Flakes: or Korean Chili Crunch to taste

Recipe testing notes: The first time we made these, we used too much ginger and too many breadcrumbs. The meatballs were almost too soft and the ginger was too strong, so we pulled back on both and they turned out much better!

How to Make Firecracker Meatballs

The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This firecracker meatball recipe is really easy and these step-by-step instructions will make sure they turn out every time.

Make the Coconut Rice 

Add the sesame oil to a medium skillet over medium heat. Stir in the sesame seeds and cook to toast for 1-2 minutes.  Add the rice, coconut milk, water, and salt and stir to combine. Bring it to a boil over medium-high heat. Cover, reduce the heat, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is fluffy.

Option: make Instant Pot coconut rice instead.

Make the spicy sauce. Mix the sauce ingredients together in a medium bowl, placing it in the fridge until you’re ready to serve. Omit the sriracha and red pepper flakes if you don’t like spice, or try this easy yum yum sauce.

Make the Meatballs and Veggies

Make the meatballs. Add the breadcrumbs to a large bowl, pouring the milk over top and letting it sit for 5 minutes. Chop the garlic and scallions, separating the white of the scallion from the green ends, and mincing the white bulb ends. Add the beef to the breadcrumbs along with the scallion whites, ginger, garlic, salt, and red pepper flakes. Combine the meat mixture with clean hands.

Add to the sheet pan: Shape them into 1 to 1/2-inch balls, placing them in a single layer on one half of the large baking sheet. Place the green beans on the other half of the sheet pan in a single layer. Drizzle them with 1 Tablespoon of olive oil and add salt to taste, then toss to coat.

Bake. Drizzle the remaining 2 Tablespoons of olive oil over the meatballs. Bake in the preheated oven on the top rack for 14-16 minutes? (or until the internal temperature of the meatballs reaches 165°F). The green beans should be browned and tender.

Serve and enjoy. Fluff the rice and divide it into bowls. Top with the baked meatballs, green beans, and a generous drizzle of firecracker sauce. Finish with the reserved green onions, extra sesame seeds, red pepper flakes, or Chili crunch.

Recipe FAQs

Is milk or egg better for meatballs?

Ultimately, the choice between using milk, eggs, or both depends on your personal preference and the specific texture and flavor you want to achieve in your meatballs. If you want softer, more tender meatballs, milk can be a great choice to add moisture and tenderness. For well-formed, firm meatballs, eggs are excellent binders that help maintain the meatball’s shape. If you want a balance of tenderness and structure, use both milk and eggs in your meatball mixture.

Is it better to bake or cook meatballs?

Baking meatballs in the oven allows for even cooking and is generally considered a healthier cooking method compared to frying because it requires less oil. Plus, once the meatballs are in the oven, you can leave them to cook without much attention, making it a convenient option.

Cooking (or pan-frying) meatballs gives them a crispy exterior, creating a flavorful crust. It’s also generally quicker than baking, which can be useful when you need a quick meal. And if cooking them in a sauce, they absorb the flavors of the sauce, creating a harmonious taste profile.

Can you overmix meatballs?

Yes, you can overmix a meatball mixture, which can affect the texture of your meatballs. It happens when you work the meat mixture too vigorously or for too long. To avoid overmixing, mix gently and just until everything is evenly distributed. Avoid excessive stirring or kneading and even cook a small test batch first to assess the texture and flavor before forming all the meatballs.

Recipe Variations

One of our favorite ways to throw together dinner is in a rice bowl recipe! The best part about them is that they’re so versatile. Switch up the main ingredients based on what you have at home or what you’re craving. Here are some additional toppings and ingredient variations:

  • Make it low carb: Lay the cooked meatballs on cauliflower rice or wrap them in lettuce wraps.
  • Firecracker chicken meatballs: Make your meatball mixture using ground chicken or try ground pork or ground turkey. 
  • Switch up the veggies: Instead of green beans, serve them alongside roasted broccoli and carrots.
  • Make it dairy-free: Use dairy-free milk and sour cream.
  • Gluten-free: use gluten-free breadcrumbs, like Aleia’s.

Freezing and Storing Tips

Store the meatballs, rice, and green beans in a separate airtight container from the sauce so the dish doesn’t get soggy. Place in the fridge for up to 4 days or store in a freezer-safe container for up to 2 months in the freezer.

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More Favorite Meatball Recipes

If you want recipes for flavorful meatballs from different cuisines, try these Greek chicken meatballs or this Italian meatball soup next. 

This recipe slow cooker buffalo chicken meatballs is one to try if you enjoy spicy meatballs. But if sweet is what you’re craving, give these healthy crockpot cranberry meatballs are for you.

And if you just want more tips on cooking meatballs, we have info on how to make air fryer meatballs, how long to bake meatballs, and a recipe for easy gluten-free meatballs.

Print

Firecracker Meatballs

Learn how to make the Hello Fresh Firecracker Meatballs at home. The whole family will love these juicy meatballs packed with Asian flavors, drizzled in a homemade firecracker sauce. Serve them over a bed of warm coconut rice with a side of crisp green beans.
Course Dinner, Healthy, Main Course
Cuisine American, Asian
Diet Gluten Free, Low Lactose
Keyword healthy dinner, one pan, sheet pan meal
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 5 servings
Calories 600kcal
Author Molly Thompson

Equipment

  • Large rimmed baking sheet

Ingredients

Coconut Rice

  • 1 Tablespoon sesame oil olive oil, or avocado oil
  • 2 Tablespoons sesame seeds
  • 1 cup Jasmine rice rinsed and drained
  • 1 cup full fat coconut milk
  • 3/4 cup water

Firecracker Meatballs and Green Beans

  • 1/4 cup panko breadcrumbs gluten-free if needed (we used Aleia's)
  • 1/4 cup milk any kind
  • 1 lb ground beef 85% lean
  • 4 scallions sliced and divided
  • 2 teaspoons fresh grated ginger (Note 1)
  • 4 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes optional
  • 3 tablespoons olive oil divided
  • 1 lb fresh green beans ends trimmed

Firecracker Sauce

  • 1/4 cup Mayo we used Primal Kitchen
  • 1/4 cup sour cream dairy-free if needed
  • 2 Tablespoons Sriracha or buffalo sauce plus more to taste
  • 3 Tablespoons coconut aminos or low sodium soy sauce
  • 1 Tablespoon Honey
  • 2 teaspoons rice vinegar or apple cider vinegar
  • Red chili flakes or Korean chili crunch to taste

Instructions

  • Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large sheet pan with olive oil or line with parchment paper.
  • Make the coconut rice. Add the sesame oil to a medium skillet over medium-high heat. Stir in the sesame seeds and cook to toast for 1-2 minutes. Add the rice, coconut milk, water, and salt and stir to combine. Bring it to a boil over medium-high heat. Cover, reduce the heat, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is fluffy.
  • Make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
  • Add the beef to the breadcrumbs along with the scallion whites, ginger, garlic, salt, and red pepper flakes. Use clean hands to mix until well combined.
  • Use a large cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs. Place them in a single layer on one side of the prepared baking sheet.
  • Place the green beans on the other half of the sheet pan in a single layer. Drizzle with 1 Tablespoon olive oil and sprinkle with salt to taste. Toss to coat. Drizzle the remaining 2 Tablespoons of olive oil over the tops of the meatballs.
  • Bake in the preheated oven on the top rack for 14-16 minutes or until the internal temperature reaches 165°F and the green beans are browned and tender.
  • Make the sauce. While they’re baking, mix together all of the sauce ingredients in a medium bowl.
  • Fluff the rice and divide it into bowls. Top with the baked meatballs, green beans, and a generous drizzle of firecracker sauce. Finish with the reserved green onions, extra sesame seeds, red pepper flakes, or chili crunch.

Video

Notes

Note 1. Ginger. You can find fresh ginger in the produce aisle near the garlic. You can swap this for 1 teaspoon of ground ginger.
*Nutrition information includes 5 meatballs, a serving of rice, green beans, and sauce.

Nutrition

Serving: 1serving (with 5 meatballs) | Calories: 600kcal | Carbohydrates: 34.8g | Protein: 23.4g | Fat: 42.2g | Cholesterol: 73.9mg | Sodium: 810.4mg | Fiber: 3.6g | Sugar: 8.9g | Vitamin A: 78.5IU | Vitamin C: 19.9mg

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