The Nashville Dietitian

Mediterranean Style with a Southern Twist

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Easy Sheet Pan Ground Turkey and Brussels with Asian Inspired BBQ Sauce

Asian-Inspired BBQ Chicken Meatballs with Roasted Butternut Squash & Brussels Sprouts

These Asian-Inspired BBQ Chicken Meatballs are the weeknight dinner I keep coming back to — big, bold flavor without a lot of fuss. We’ve got juicy ground chicken meatballs seasoned with fresh ginger, garlic, and a little sriracha heat, roasted right alongside sweet butternut squash and crispy Brussels sprouts, then tossed in the most addictive sticky BBQ sauce. It’s the kind of meal that feels special but comes together on one single sheet pan.

The sauce is the real star here: a quick stovetop blend of soy sauce (or coconut aminos if you prefer), maple syrup, rice vinegar, fresh ginger, and sriracha. A splash of cornstarch slurry pulls it all together into a glossy, slightly sweet, slightly spicy glaze that coats every meatball beautifully. A quick broil at the end gives you those irresistible caramelized edges.

From a nutrition standpoint, ground chicken is a lean protein that keeps things lighter than beef or pork, and the combo of butternut squash and Brussels sprouts packs in fiber, vitamins A and C, and plenty of antioxidants. Opting for low-sodium soy sauce or coconut aminos helps keep the sodium in check without sacrificing that savory depth. This is a balanced, satisfying plate — the kind of food that fuels you without feeling heavy.

Asian-Inspired BBQ Chicken Meatballs with Roasted Butternut Squash & Brussels Sprouts

Ingredients

Roasted Vegetables

  • 1 butternut squash, peeled and cut into cubes
  • 2 cups Brussels sprouts, trimmed and halved
  • Olive oil
  • Salt and pepper, to taste
  • Garlic powder, to taste

Chicken Meatballs

  • 1 lb ground chicken
  • ⅓ cup panko bread crumbs
  • ¼ cup fat-free milk
  • ⅓ cup scallions, thinly sliced
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sriracha sauce

Asian-Inspired BBQ Sauce

  • ½ cup low-sodium soy sauce or coconut aminos
  • ⅓ cup maple syrup
  • 2 Tbsp rice vinegar
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 1 Tbsp sriracha sauce, plus more to taste
  • 1 Tbsp cornstarch + 1 Tbsp water (slurry)

To serve: sesame seeds and sliced green onion

Directions
  1. Preheat oven to 425°F. Toss butternut squash and Brussels sprouts with a drizzle of olive oil, salt, pepper, and garlic powder. Spread in a single layer on a greased baking sheet and roast for 10 minutes.
  2. Meanwhile, make the meatballs: combine ground chicken, panko, milk, scallions, ginger, garlic, and sriracha in a bowl. Mix until just combined, then shape into golf ball–sized balls.
  3. Remove the baking sheet from the oven. Stir the vegetables and push them to one side. Arrange the meatballs on the other side. Return to the oven and bake for 15–20 minutes, until meatballs are cooked through (internal temperature 165°F).
  4. While the meatballs bake, make the sauce: combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and sriracha in a small saucepan. Bring to a boil over medium heat. Stir together the cornstarch and water, then whisk into the sauce. Cook for 1–2 minutes until thickened, then remove from heat.
  5. Toss the cooked meatballs in the BBQ sauce. Return to the baking sheet and switch the oven to broil. Broil for 2–3 minutes to caramelize and brown the meatballs.
  6. Top with sesame seeds and sliced green onion. Serve immediately and enjoy!

Serving Size & Nutrition

Servings: ___

Calories: ___  |  Protein: ___g  |  Carbohydrates: ___g  |  Fat: ___g

Fiber: ___g  |  Sugar: ___g  |  Sodium: ___mg

Questions & Answers

Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works great as a 1:1 swap. It has a similar lean protein profile and will hold together just as well in meatball form. Ground turkey can sometimes be slightly drier, so make sure not to over-mix the meatball mixture and keep an eye on internal temperature — pull them at 165°F.
Can I use coconut aminos instead of soy sauce?
Yes! Coconut aminos are a great soy-free, slightly lower-sodium alternative. The flavor is a touch milder and naturally sweeter, so the sauce will still be delicious — you may just want to taste and adjust the sriracha or a small splash of rice vinegar to balance it.
What can I substitute for panko bread crumbs?
Regular breadcrumbs work in a pinch. For a gluten-free option, you can use gluten-free panko or even finely crushed gluten-free crackers. The panko helps the meatballs stay moist and hold their shape, so try to keep a similar amount of dry binder whatever you choose.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–12 minutes or in a skillet over medium-low heat with a splash of water to loosen the sauce. The meatballs also freeze well (before saucing) for up to 3 months.
Can I make the sauce less spicy?
Definitely. Just reduce or omit the sriracha in both the meatball mixture and the sauce. The base sauce of soy sauce, maple syrup, rice vinegar, ginger, and garlic is already full of flavor on its own — you can always add a small amount of sriracha at the table for those who want the heat.
Can I meal prep this recipe?
Yes! You can shape the meatballs up to 24 hours ahead and refrigerate them unbaked. The sauce can also be made ahead and reheated before tossing. The veggies are best roasted fresh, but they reheat well in the oven at 400°F for about 10 minutes if needed.
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