Sheet-Pan Chicken Meatballs

Don’t know what I like more, that this entire dinner is done on a single sheet-pan or that these chicken meatballs are delicious. The sticky, sweet glaze on the meatballs are a hit and charring the broccoli brings out sweetness and so much flavor. This really is a great weeknight meal and I love that you can get a head start on the meatballs to make it even easier.

Tips:

  • To prepare the dish ahead of time, form the meatballs and store in the refrigerator until you are ready to bake. The sauce can be prepared ahead of time too. Just wrap and keep refrigerated until you are ready to cook.

  • This dish reheats really well so double the batch and freeze some too.

One Pan Chicken Meatballs

Serves 4

PREP 15 minutes

COOK 25 minutes

INGREDIENTS

Sauce

⅔ cup ketchup

¼ cup Worcestershire sauce

2 tablespoons rice cooking wine

2 tablespoons honey

4 teaspoons soy sauce

1 ½ " piece ginger, peeled, finely grated

½ teaspoon freshly ground black pepper

Broccoli

2 heads of broccoli

1 tablespoon vegetable oil

1 teaspoon Kosher salt

Meatballs

1½ teaspoons Kosher salt

1 lb. ground chicken

1 large egg, beaten to blend

4 scallions, thinly sliced

2 garlic cloves, finely grated

2" piece ginger, peeled, finely grated

⅓ cup plain panko

1 tablespoon toasted sesame oil

¼ teaspoon freshly ground black pepper

For Serving: steamed sushi rice and sesame seeds, to garnish

INSTRUCTIONS

  1. Make the Sauce In a small saucepan combine the ketchup, worchestershire sauce, rice wine, honey, soy sauce, ginger and pepper. Remove 1/4 cup of the sauce and set aside. Bring the remaining mixture to a boil and simmer for about 5 minutes until the sauce is reduced and has thickened. Stir occasionally to make sure the sauce isn’t burning.

  2. Prepare the broccoli Preheat the oven to 450 degrees. Line your sheet-pan with parchment paper. Prepare your broccoli by slicing the florets into 2” pieces that are about 1/2” thick. Toss the broccoli with a tablespoon of oil and a teaspoon of salt. Add the broccoli to one side of the sheet-pan.

  3. Prepare the meatballs In a large bowl combine all the ingredients for the meatballs. Gently mix ingredients together until incorporated. Either wet your hands or place some gloves on and form 1 1/2” meatballs. You should get about a dozen. Place the meatballs on the sheet-pan then brush on the 1/4 cup of sauce that you set aside in step 1.

  4. Bake everything for about 15 minutes, until the meatballs are cooked through. Remove from the oven and turn your oven to Broil. Brush the meatballs with the COOKED sauce and broil the sheet-pan for another 5 minutes or until the broccoli is charred and the meatballs are caramelized. Remove from oven.

  5. To serve In a bowl add a 1/2 cup of steamed rice, about 3 meatballs and some charred broccoli. Drizzle some additional sauce on top and sprinkle with sesame seeds. Enjoy!

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