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Sheet Pan Ginger Sesame Chicken Meatballs with Broccoli

Glazed Sheet Pan Ginger Sesame Chicken Meatballs served with bright green broccoli and colorful bell peppers.
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Prepare flavorful chicken meatballs coated in a sticky ginger sesame glaze alongside roasted broccoli on a single sheet pan for a quick weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 tablespoon olive oil
  • 1/4 cup soy sauce (or tamari)
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame seeds, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, sesame oil, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into 1-inch meatballs. Place them on one half of the prepared baking sheet.
  4. In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch to create the glaze. Set aside half of the glaze for later use.
  5. Brush the meatballs lightly with half of the reserved glaze mixture.
  6. Toss the broccoli florets and sliced bell pepper with the olive oil and a pinch of salt and pepper. Spread the vegetables on the other half of the baking sheet.
  7. Bake for 15 minutes.
  8. Remove the sheet pan from the oven. Brush the remaining glaze from the first half onto the meatballs. Pour the reserved half of the fresh glaze over the vegetables and toss them gently on the pan.
  9. Return the sheet pan to the oven and bake for another 5 to 8 minutes, or until the meatballs are cooked through (internal temperature of 165 degrees Fahrenheit) and the vegetables are tender-crisp.
  10. Garnish the meatballs and vegetables with sesame seeds before serving. Serve immediately over rice or noodles if desired.

Notes

  • You can make the meatballs ahead of time and store them covered in the refrigerator for up to 24 hours before baking.
  • For extra flavor, toast the sesame seeds lightly in a dry skillet before using them as a garnish.
  • If you prefer a spicier glaze, add 1/2 teaspoon of sriracha to the glaze mixture.

Nutrition

Find it online: https://kitchnkudos.com/sheet-pan-ginger-sesame-chicken-meatballs/