Sheet-Pan Chicken Meatballs and Charred Broccoli

bon appétit dinner kid-friendly small plates meatball chicken broccoli sheet-pan dinner ginger rice dairy free tree nut free peanut free japanese asian

Deb Perelman

4 servings

Source

Ingredients

2/3 cup ketchup

1/4 cup Worcestershire sauce

2 Tbsp. rice cooking wine or water

2 Tbsp. honey

4 tsp. soy sauce

1 1/2" piece ginger, peeled, finely grated

1/2 tsp. freshly ground black pepper

2 heads of broccoli (about 1 1/2 lb.)

2 Tbsp. vegetable oil, divided

2 1/2 tsp. kosher salt, divided

Crushed red pepper flakes (optional)

1 lb. ground chicken

1 large egg, beaten to blend

4 scallions, thinly sliced

2 garlic cloves, finely grated

1 (2") piece ginger, peeled, finely grated

1/3 cup panko (Japanese breadcrumbs)

1 Tbsp. toasted sesame oil

1/4 tsp. freshly ground black pepper

Cooked rice and sesame seeds (for serving)

Method

Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a 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 a small bowl.

Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. 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 5 minutes.

Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.