Rule #259: Fifth time’s a charm.
I’ve been working on perfecting this little recipe here for about five months now. I’d try it about once a month (I can’t make Jon Boy eat the SAME thing too often, right?) and change this or that or the other. Well, my meatball loving friends… the day is here! The final, perfected version of my Asian Chicken Meatballs! The best thing about this little recipe: it can all be made on ONE sheet tray for the oven! No frying or extra pan washing, mis amigos!
This yummy, healthy dinner can be ready with little prep time (or made ahead), then popped in the oven whenever you’re ready to get to dinner time! This recipe makes about 20-25 meatballs, coming in at about 90 calories each, 4g of fat, 5g of carbs, and 8g of protein. Not bad for a little ole Asian bite of deliciousness.
This is all you need for the sauce for the meatballs: Worcestershire, agave (or honey), rice vinegar, soy sauce, good ole ketchup, and some fresh ginger. If you want an easy way to keep fresh ginger around for months, check out the bottom of this post!
Whisk everything together and set aside half for basting the meatballs before you bake them and half for basting them after they’ve been cooking for about 20 minutes. You don’t want to cross-contaminate the raw basting sauce with the cooked. Nobody likes food poisoning for dessert, ‘m I right?
Now we mix the meatball goodness: a couple of eggs, Panko breadcrumbs, more fresh ginger, green onions, sesame oil, and garlic.
Give it all a good whisk to combine it.
Then mix in the chicken breast with your hands until everything is well combined.
Now then, I use a tablespoon scoop to form my meatballs into golf ball sized bites of yummy. Sometimes I get 20 meatballs, sometimes it’s more like 25. Either way, place them on a foil-lined baking sheet.
In this batch, I had fewer meatballs, so I was able to squeeze the broccoli onto the same pan. That’s the goal! Keeping it to just one pan is glorious. But, if you can’t (like me when I took most of the pictures for this recipe), then just grab another foil-lined pan for the broccoli.
Next, brush half of the sauce onto the raw meatballs.
That yummy, zippy, salty-but-sweet sauce is where it’s at. Basting the meatballs before they start baking is key. We’ll add another coat with the remaining half of the sauce after they’ve baked a bit.
Now, for the broccoli. I like to break my florets up into smaller, bite-sized pieces. Then, toss with sesame oil, soy sauce, and black pepper.
Bake the meatballs and broccoli at 400 for 20 minutes.
After 20 minutes, baste the meatballs with the rest of the sauce. Throw ’em back in the oven for another 5 minutes.
After 5 minutes, your meatballs should have a little brown on them and your broccoli should have a little char on it.
Sprinkle with a few sesame seeds and chopped green onion, if desired. If you’re a “sauce” person, just double the sauce recipe so you can have some for dipping for a saucy meatball bite!
Asian Chicken Meatballs
2/3 cup ketchup
¼ cup Worcestershire sauce
2 tbs. rice vinegar
2 tbs. agave (or honey)
1 tbs. soy sauce
2 tbs. fresh ginger, peeled and grated
½ tsp. freshly ground black pepper
12 oz. broccoli florets
2 tbs. toasted sesame oil
½ tsp. soy sauce
¼ tsp. freshly ground black pepper
2 large eggs
4 green onions, chopped (plus more for garnish)
2 garlic cloves, minced or pressed
1 tbs. fresh ginger, peeled and grated
½ cup panko breadcrumbs
1 tsp. toasted sesame oil
2 lb. ground chicken
Sesame seeds, for garnish
Make the Sauce
Mix all ingredients in a medium bowl, whisking to combine. Pour half of the sauce in a separate bowl, reserve the rest for later.
Assemble Meatballs & Broccoli
Preheat oven to 400. Line a large baking sheet with foil.
Toss broccoli florets in 2 tbs. sesame oil, soy sauce, and pepper. Push to the edges of the baking sheet.
In a large bowl, whisk together the eggs, green onion, garlic, ginger, panko, and sesame oil. Add in the chicken and combine with your hands. Form meatballs into golf ball-sized balls and place on the foil-lined baking sheet. Brush with half of the sauce.
Bake at 400 for 20 minutes. Brush the meatballs with the remaining sauce and bake another 5 minutes, until broccoli is browned in some spots and meatballs are cooked through.
Garnish with sesame seeds and more green onion, if desired.