Sheet-pan chicken meatballs with charred broccoli recipe

Ingredients for Sheet-pan chicken meatballs and charred broccoli

• 160 g ketchup

• 60 ml Worcestershire sauce

• 30 ml rice cooking wine or water

• 30 ml honey

• 20 ml soy sauce

• 38 g ginger, peeled, finely grated

• 2 g freshly ground black pepper

• 680 g broccoli, trimmed

• 30 ml vegetable oil, divided

• 15 g kosher salt, divided

• Crushed red pepper flakes (optional)

• 450 g minced chicken

• 1 large egg, beaten

• 4 spring onions, thinly sliced

• 2 garlic cloves, finely grated

• 25 g ginger, peeled, finely grated

• 40 g panko (Japanese breadcrumbs)

• 15 ml toasted sesame oil

• 1 g freshly ground black pepper

• Cooked rice and sesame seeds (for serving)

How to make Sheet-pan chicken meatballs and charred broccoli

1. Mix the ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 60 ml of the mixture into a small bowl and set aside for glazing the meatballs later. Bring the remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing the heat if necessary, until the sauce thickens, about 5 minutes. Transfer the sauce to a small bowl.

2. Place a rack in the upper third of the oven and preheat to 230°C (fan 210°C). Line a rimmed baking tray with foil.

3. Trim the broccoli stems and remove them from the crown. Peel off the tough outer skin and slice the stems crosswise into 1.5 cm pieces. Cut the florets into 5 cm pieces. Toss the broccoli on the prepared baking tray with 15 ml of vegetable oil, 1 tsp of salt, and a few pinches of red pepper flakes (if using). Push the broccoli to the edges of the baking tray to create a space for the meatballs, then brush the space with the remaining 15 ml of vegetable oil.

4. In a medium bowl, mix the chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, the remaining 1.5 tsp of salt, and 60 ml of water. Using wet hands, form the mixture into twelve meatballs, each about 4 cm in diameter. Arrange the meatballs on the baking tray and brush them with some of the reserved glazing mixture.

5. Bake the meatballs until cooked through, for 14–18 minutes. Remove from the oven and heat the grill. Brush the meatballs with the remaining glazing mixture and grill until the broccoli is charred and the meatballs are browned in spots, about 5 minutes.

6. Spoon the meatballs and broccoli over rice in bowls. Drizzle with sauce and sprinkle with sesame seeds.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.