Description
Make easy, flavorful chicken meatballs and roasted broccoli all on one sheet pan. This recipe uses a sticky ginger sesame glaze for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 lb broccoli florets
- 1 tablespoon olive oil
- Salt to taste
- For the Glaze:
- 1/4 cup soy sauce (or tamari)
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- 1 tablespoon sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- In a medium bowl, combine the ground chicken, panko breadcrumbs, egg, 1 tablespoon grated ginger, 1 teaspoon sesame oil, 1 teaspoon soy sauce, garlic powder, and black pepper. Mix gently with your hands until just combined; do not overmix.
- Roll the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter. Place them on one half of the prepared sheet pan.
- In a small bowl, whisk together all the glaze ingredients except the cornstarch slurry.
- In a separate small bowl, toss the broccoli florets with olive oil and a pinch of salt. Place the broccoli on the other half of the sheet pan, leaving space between the florets and the meatballs.
- Bake the meatballs and broccoli for 12 minutes.
- While baking, return to the glaze mixture. Heat it in a small saucepan over medium heat until simmering. Whisk in the cornstarch slurry and cook for about 1 minute until the sauce thickens slightly. Remove from heat.
- Remove the sheet pan from the oven. Brush half of the thickened glaze over the meatballs. Toss the broccoli lightly with the remaining glaze.
- Return the sheet pan to the oven and bake for another 5 to 8 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F or 74°C) and the broccoli is tender-crisp.
- Remove from the oven. Sprinkle the meatballs with sesame seeds before serving. Serve immediately over rice or noodles.
Notes
- To keep the meatballs moist, avoid squeezing excess liquid from the chicken and mix the meat just until the ingredients come together.
- For perfectly roasted broccoli, ensure the florets are dry before tossing with oil and that they have space on the pan to roast rather than steam.
- You can substitute ground turkey for ground chicken if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 meatballs and 1 cup broccoli
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 32
- Cholesterol: 105