There is something especially comforting about an old newspaper-clipping recipe that still earns a spot on the table year after year, and these sheet pan 5-ingredient beef meatballs Monroe have that kind of staying power. They are simple, thrifty, and full of that sweet-savory flavor families tend to remember, with tender beef meatballs baked until nicely browned and coated in a glossy caramelized sauce. Making them on a sheet pan keeps the process easy and fuss-free, which is just right for busy weeknights or for bringing a little nostalgic potluck charm to supper.
Serve these meatballs with buttery mashed potatoes, steamed rice, or buttered egg noodles to catch every bit of the sauce. For a lighter plate, I like to add green beans, roasted carrots, or a crisp salad on the side. They also work beautifully as a party dish with toothpicks, or tucked into small sandwich rolls for hearty little meatball sliders.
Sheet Pan 5-Ingredient Beef Meatballs Monroe
Servings: 6
Ingredients
1 1/2 pounds ground beef
Directions
1. Preheat the oven to 400°F and line a large sheet pan with parchment paper or lightly grease it.
2. In a large bowl, mix the ground beef, bread crumbs, and eggs just until combined. Shape into meatballs about 1 1/2 inches wide and place them evenly on the prepared sheet pan.
3. Bake for 15 minutes, until the meatballs are beginning to brown and are mostly cooked through.
4. While the meatballs bake, stir together the chili sauce and grape jelly in a small saucepan over medium-low heat until smooth and glossy, or microwave in a bowl in short bursts, stirring until combined.
5. Remove the sheet pan from the oven, spoon the sauce over the meatballs, and toss gently to coat. Return to the oven for 8 to 10 minutes, until the sauce is bubbling and the meatballs are fully cooked.
6. Transfer to a serving dish and spoon any extra sauce from the pan over the top before serving warm.
Variations & Tips
For picky eaters: Make the meatballs a little smaller for bite-size portions and serve extra sauce on the side instead of coating everything heavily. That way each person can choose just how saucy they want theirs.
For a little tang: If your family likes a sharper sweet-and-savory balance, add a spoonful of yellow mustard or apple cider vinegar to the sauce. It brightens the flavor without changing the spirit of the recipe.
Make-ahead tip: Shape the meatballs up to a day ahead and keep them covered in the refrigerator. When it is time to cook, just bake as directed and prepare the sauce while they are in the oven.
Freezer tip: Bake the meatballs first, let them cool, and freeze them in a single layer before transferring to a freezer bag. Reheat with the sauce until hot and bubbly for an easy supper another night.
Party-style serving: These meatballs hold well in a slow cooker on the warm setting after baking. Transfer them with the sauce to the cooker and set out toothpicks for an easy appetizer table.
