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Sheet Pan Chicken Meatballs & Charred Broccoli

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Posted by Choose FI

Sheet Pan Chicken Meatballs & Charred Broccoli

This recipe is from the March 2019 issue of Bon Appetit magazine. We found this to be really tasty – a great flavor to the meatballs and they paired really well with the broccoli. When served with rice, you have a complete meal here and don’t need a separate veggie side since you already have broccoli.

For the sauce:

  • ⅔ cup ketchup
  • ¼ cup Worcestershire sauce
  • 2 TBS rice cooking wine ( or water)
  • 2 TBS honey
  • 4 tsp honey
  • One 1/2 inch piece ginger (peeled, finely grated)
  • ½ tsp freshly ground black pepper

For the Meatballs & assembly:

  • 2 heads broccoli
  • 2 TBS oil (divided)
  • 2 ½ tsp salt (divided)
  • Crushed red pepper flakes (optional)
  • 1 lb ground chicken (or turkey)
  • 1 egg (beaten to blend)
  • 4 scallions (thinly sliced)
  • 2 garlic cloves (finely grated)
  • One 2 inch piece ginger (peeled, finely grated)
  • ⅓ cup panko breadcrumbs
  • 1 TBS sesame oil
  • ¼ tsp freshly ground black pepper
  • rice (cooked, for serving)
  1. Sauce: Mix ketchup, Worcestershire sauce, wine (if using, or water), honey, soy sauce, ginger and pepper in a small saucepan. Measure out ¼ cup mixture into small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to small bowl.
  2. Place a rack in upper third of oven; preheat to 450 degrees. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Cut florets into 2” pieces. Toss on prepared baking sheet with 1 TBS oil, 1 tsp salt and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create space for meatballs. Brush space with remaining 1 TBS oil.
  3. Mix chicken/turkey, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 ½ tsp salt and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1 1/2 inch diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture.
  4. Bake until meatballs are cooked through, 14-18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 2-5 minutes.
  5. Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and enjoy!
Dinner, Main Course, Recipe
Italian
BarrettFamilyRecipes
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