Description
Make easy chicken meatballs and roasted broccoli on one sheet pan with a sticky ginger sesame glaze for a quick weeknight dinner.
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound broccoli florets
- 1 tablespoon olive oil
- For the Glaze:
- 1/4 cup soy sauce (or tamari)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- 1 teaspoon sesame seeds, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, gently combine the ground chicken, panko breadcrumbs, egg, 1 tablespoon grated ginger, minced garlic, 1 teaspoon sesame oil, salt, and pepper. Mix until just combined; do not overmix.
- Roll the mixture into small, uniform meatballs, about 1 inch in diameter. Place them on one half of the prepared sheet pan.
- Toss the broccoli florets with olive oil, salt, and pepper. Spread the broccoli on the other half of the sheet pan, keeping it separate from the meatballs for now.
- Bake the meatballs and broccoli for 12 minutes.
- While the meatballs bake, prepare the glaze: In a small saucepan, whisk together soy sauce, honey, rice vinegar, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Bring the mixture to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1 minute until the sauce thickens slightly. Remove from heat.
- Remove the sheet pan from the oven. Brush half of the prepared glaze over the partially cooked meatballs. Gently toss the broccoli with the remaining glaze.
- Return the sheet pan to the oven and bake for another 8 to 10 minutes, or until the meatballs are cooked through (internal temperature of 165 degrees Fahrenheit) and the broccoli is tender-crisp.
- Remove from the oven. Garnish the meatballs and broccoli with sesame seeds before serving. Serve immediately over rice or noodles.
Notes
- For moister meatballs, avoid squeezing excess liquid from any ingredients you add to the mix.
- You can substitute cauliflower or sliced carrots for the broccoli if desired.
- If you prefer a thicker glaze, increase the cornstarch slightly in the slurry.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12
- Sodium: 650
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 32
- Cholesterol: 110