Add a boost of umami to this Sheet Pan Blended Hawaiian Meatballs by blending in finely chopped Highline Mini Bella Mushrooms. Serve with a variety of fresh veggies for a dish that looks and tastes incredible. Ready in less than 30 minutes for weeknight dinners, this dish is so easy.
 8 oz Highline Mini Bella Mushrooms, finely chopped
 1 lb ground beef
 1 ½ cups plain bread crumbs
 1 large egg, lightly beaten
 2 tsp kosher salt
 1 cup Hawaiian bbq sauce, plus more for serving
 1 head broccoli, cut into florets
 2 bell peppers, cut into slices
 2 cups canned pineapple, drained
 Green onions, for garnish
 Rice, for serving
 Sesame seeds, for garnish
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Mix beef, mushrooms, bread crumbs, egg and salt together in large bowl until just combined. Portion meatball mixture into 1 to 1 1/2-inch balls. Place in an even layer on prepared baking sheet. Coat meatballs with olive oil cooking spray.
- Bake, flipping meatballs halfway through, and brushing with barbecue sauce halfway through, until meatballs are light golden-brown, about 10 minutes. Remove from oven.
- Arrange vegetables and pineapples in a single layer on baking sheet with meatballs. Coat vegetables with olive oil cooking spray and season with salt. Continue to bake until vegetables are tender and meatballs are golden-brown, or internal temperature reaches 160°F, about 10 minutes. Drizzle with additional barbeque sauce. Top with green onions and serve.
