I used to be suspicious of sheet pan meals. There’s no way everything can be done at the same time! Now that I’ve tried a few sheet pan recipes with great success (check these out), I think my fear is over. I made this one from BA and it turned out to be another win-win. Be brave with me.
First, you make the sauce. Mix up all the ingredients. Pretty simple. Set some aside to glaze your meatballs (your reserved glazing sauce). Simmer the rest to reduce it down. Set aside (your reduced glazing sauce). You pour this over the meatballs at the end. The reserved stuff will brush the meatballs before you pop them into the oven.
Next, prep your broccoli and put them on the a sheet pan lined with foil. BTW, I love broccoli. I eat it practically every day and I’m still not sick of it. Well, maybe it’s because I’m dipping it in ranch, but let’s not speak of that. The point is that I know a lot of you hate it and you can continue being haters. Just leave it off the sheet pan. Or maybe try some cauliflower, carrots, or potatoes, but I honestly don’t know about the cooking times. You might need to pull the veggies off before or after the meatballs are done.
Next make your meatballs. These meatballs are a bit healthier because you use ground chicken. Ground turkey or beef would work well too, but you might have to adjust the cooking times on the beef.
After I mixed all the ingredients together, I found that the meatballs were really wet. If I made these again, I’d probably use half the water and then slowly add more until the consistency was to my liking. When you are done making 12 1.5-diamater meatballs, put them on the baking sheet with the broccoli. Hmmm…I made 13. Close enough.
Brush with reserved glazing sauce. Be sure to save some for later. Don’t use the reduced glazing sauce. I know. This is complicated, but delicious.
Bake everything until the meatballs are done, for about 15 minutes.
Remove it from the oven, set your oven to broil, brush the rest of your reserved glazing sauce, and broil until the broccoli is charred. Not burnt! Charred is not another word for burnt! Read this.
Pull it out of the oven and serve it over rice. Now drizzle the reduced glazing sauce and nosh. It’s pretty amazing. You’re welcome.
Sheet Pan Chicken Meatballs and Charred Broccoli
- 2/3 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons rice cooking wine or water
- 2 tablespoons honey
- 4 teaspoons soy sauce
- 1 1/2 inches ginger peeled and grated
- 1/2 teaspoon freshly ground pepper
Broccoli and Meatballs
- 1 1/2 pounds broccoli
- 2 tablespoons vegetable oil divided
- 2 1/2 teaspoons kosher salt divided
- crushed red pepper flakes optional
- 1 pound ground chicken
- 1 large egg beaten
- 4 green onions thinly sliced
- 2 garlic cloves peeled and grated
- 2 inches ginger peeled and grated
- 1/3 cup panko breadcrumbs
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon freshly ground black pepper
- cooked rice
- seasme seeds optional
- Mix ketchup, Worcestershire sauce, wine or water, honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl. This is your reserved glazing sauce. 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. This is your reserved glazing sauce.
- Place a rack in upper third of oven; preheat to 450F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from the crown. Peel off the tough outer skin, if needed. Slice crosswise into 1/2-inch pieces. Cut florets into 2-inch pieces. Toss on prepared baking sheet with 1 tablespoon vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (optional). Push to the edges of baking sheet to create a space for meatballs. Brush space with the remaining 1 tablespoon vegetable oil.
- Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 teaspoon salt, and 1/8 cup water in a medium bowl. Gradually add more water (up to another 1/8 cup) until the meat mixture is your preferred consistency.
- Using wet hands, form into twelve 1 1/2 inch-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 reserved 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 reduced glazing sauce and sprinkle with sesame seeds (optional).