Sheet-Pan Chicken Meatballs and Charred Broccoli

Ingredients

• •⅔ cup ketchup
• •¼ cup Worcestershire sauce
• •2 Tbsp rice cooking wine
• •2 Tbsp honey
• •4 tsp soy sauce
• •1½ inch ginger
• •½ tsp black pepper
• •2 heads broccoli
• •2 Tbsp vegetable oil
• •2½ tsp kosher salt
• •1 pinch red pepper flakes
• •1 lb ground chicken
• •1 large egg
• •4 whole scallions
• •2 cloves garlic
• •1 piece ginger
• •⅓ cup panko
• •1 Tbsp sesame oil
• •¼ tsp black pepper
• •1 serving rice and sesame seeds

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   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.

   15 min

3. 3.

   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.

   25 min

4. 4.

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

   5 min