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Homemade Sheet Pan Party Meatballs photo

Sheet Pan Party Meatballs

These Sheet Pan Party Meatballs are SO EASY! Four sauces on frozen meatballs make a colorful, flavorful crowd-pleaser perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 48 oz family-sized frozen halal-certified meatballs
  • 1 cup BBQ sauce
  • 1 cup pesto
  • 1 cup marinara sauce
  • 1 cup buffalo sauce
  • shredded parmesan cheese optional garnish
  • ranch dressing optional for dipping

Equipment

  • Sheet pan
  • Parchment paper or silicone baking mat
  • Four small bowls
  • Measuring cups
  • Spatula or Spoon
  • Oven mitts

Method
 

  1. Set your oven to 400°F (200°C) and line your sheet pan with parchment paper or a silicone baking mat.
  2. Divide your frozen meatballs into four equal groups in separate bowls. Add 1 cup of BBQ sauce to the first, 1 cup of pesto to the second, 1 cup of marinara sauce to the third, and 1 cup of buffalo sauce to the last. Toss each group gently to coat the meatballs evenly.
  3. Place each sauced batch of meatballs in distinct sections on the sheet pan to keep the flavors separate and visually appealing.
  4. Pop the sheet pan in the oven and bake for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the sauces are bubbly.
  5. Once out of the oven, sprinkle shredded parmesan cheese on the marinara and pesto meatballs if desired. Serve with ranch dressing on the side for dipping.

Notes

  • Use a meat thermometer to ensure meatballs are cooked to a safe internal temperature of 165°F (74°C).
  • You can substitute chicken or turkey meatballs for a lighter option, ensuring they are halal-certified.
  • Try swapping pesto with creamy basil dressing or honey mustard sauce for different flavor twists.
  • After baking and cooling, store leftovers in an airtight container in the freezer for up to 3 months.
  • Assemble meatballs with sauces on the sheet pan and refrigerate covered up to 24 hours before baking to save time on party day.