Sheet-Pan Chicken Meatballs and Charred Broccoli (2024)

Sauce:

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

Meatballs and assembly:

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)

Leave a Review

• Good lord people the water was for your fingers so the chicken doesn’t stick! It was poorly written but still....funny to see everyone watering down their meatballs! 🤡

  • philliptopalian

  • 3/23/2021

• This was a huge hit in my house. Didn’t read the comments until after so followed recipe pretty exactly except I added more garlic and scallions, less salt because my chicken is kosher and already salted. I like the sauce and I added the red pepper flakes and it had a nice zip in the sweetness. I will do without the water in the meatballs because while they were delicious and moist they were flat like mounded patties. A lot of prep but was worth it.

  • monakleinklapper

  • Rye Brook, NY

  • 11/6/2020

• Forgot to mention, I didn't use any salt. There is plenty with the soy sauce and other ingredients.

  • karen8221

  • Westchester County, NY

  • 11/3/2020

• This was really yummy. As others have mentioned, DO NOT add the water to the meatballs, and I thought it was unnecessary for the sauce as well. Otherwise, made everything as directed. Make sure you don't cut the broccoli too small. I used half toasted sesame oil and grapeseed oil for the broccoli instead of vegetable oil.

  • karen8221

    See Also

    Brussels Sprout Hash With Caramelized Shallots

  • Westchester County, NY

  • 11/3/2020

• The best chicken meatballs I've ever made. Made them exactly as written & though the water made the mixture mushy, the meatballs came out very tender & full of flavor. My husband isn't a meatball fan but he liked both the meatballs & the sauce.

  • lynnkay

  • Boston

  • 9/20/2020

• This was so good, only halved the salt on broccoli otherwise made it all as is.

  • demarcate

  • Brooklyn, NY

  • 8/3/2020

• I thought this was delicious. I didn't have enough ketchup so used some sweet Thai chilli sauce which I thought worked well. The sauce was really good. The 1/4 c water was completely unnecessary and made the meatballs way too soft and more patty-like. I ground chicken thighs, the garlic, ginger and added a green chilli to make the meatballs and then added the rest of the ingredients. It was delicious.

  • tanzfa

  • Melbourne, Australia

  • 7/30/2020

• Truly one of my favorite dinners. Two notes:1. Absolutely do not need as much salt as called for.2. Under no circ*mstance should you add the 1/4 cup of water to the meatball mix! This has to be a mistake. Ground chicken is very soft — adding water would make the mix a complete mess.

  • srchanin

  • Oakton, VA

  • 7/15/2020

• I have never felt so compelled to write a review for a recipe, but this was too horrid. I mean it was heinous and I followed the recipe exactly as written. Avoid this unless you want to end up chucking dinner in the bin and ordering pizza.

  • meadowsmiaow4553

  • Sydney, Australia

  • 6/24/2020

• Made with a few modifications: Used ground turkey, reduced the amount of ginger, and replaced scallions with leeks because that's all I had. My husband and I enjoyed it, but only because we used the reduced sauce judiciously. Way too salty, so next time I'll try less/lower sodium soy sauce and maybe add a little lime juice to brighten the flavor a bit.

  • Anonymous

  • Laguna Niguel, CA

  • 6/16/2020

• I really did not like this. It essentially tasted like ketchup on some dry meatballs.

  • Soy23

  • stolen Shawnee / Cherokee land

  • 5/23/2020

• This was an outstanding recipe as all the previous reviews reflect. The flavors were spot on. Aside from using pork instead of chicken, I followed the recipe closely. I served the meatballs and broccoli on jasmine rice. For the reviewer Truffaut, the non reduced sauce (1/4 cup) is for basting the meatballs and the reduced sauce is for serving. As with many Asian recipes, most of the work is on the front end with prep, with easy cleanup at the end. Overall, simply excellent and certainly worthy of 4 stars!

  • anitacarpene

  • East Hartford, CT

  • 4/24/2020

• This was easy and great for a healthy weekday dinner. The meatballs were very tender. The sauce ruined it for us though. It was too much - too sweet and overpowering. For leftovers the next day I had it without the sauce and it was fine. Next time I'll use a different teryaki-style sauce. And cut the salt in half, too

  • Anonymous

  • Chicago

  • 3/1/2020

• Made this last night as written...lots of ingredients, but worth it! Turned out perfectly—I didn’t have a large sheet pan bra size we are in a vacation rental, so I used a cookie sheet for the broccoli (the char flavor was delish) and a baking pan for the meatballs. Toasted the sesame seeds. Great!

  • Marjoriewaldron

  • Philadelphia

  • 2/16/2020

• We loved this, perfect for fall. I used ground pork in place of chicken. My husband gave this the “make again” thumbs up!

  • suzespe

  • Treasure Island, FL

  • 10/10/2019

TagsMeatballBroccoli/BroccoliniVegetableGround ChickenChickenPoultryMainDinnerDairy FreeSheet-Pan DinnersWeeknight MealsRoastOven BakeBon Appétit