If you told me two years ago that one day I’d be out here playing hype woman for chicken meatballs, I’d probably say…
1. Who are you? Why are you talking about chicken meatballs? Pls respect my personal space.
2. Yeah, that checks out.
I don’t want to be dramatic, but…ground chicken is changing the game. Between this recipe and the spicy chicken harissa meatballs (still a fave), I am team chicken meatballs.
And the sauce in this recipe from Bon Appétit is *imitates old school Italian chef making a little kissy face with fingertips pinched together.*
So let’s talk about the sauce.
The first ingredient is ketchup – yes, that condiment you shouldn’t put on hot dogs but do anyway. (It’s ok, I won’t tell.) Then there’s Worcestershire, which I like to pronounce with a Boston accent. Buy it once and you’ll never have to buy it again, unless you make a lot of Bloody Marys. (You do you.) This gives the sauce an extra zing. It also calls for rice vinegar, and the honey and ginger bring some sweetness to balance out the tang. Go for fresh ginger root if you can.
This meal is pretty easy when you break it down, which is why I love it for a weeknight-dinner-turned-lunch-leftover. Pair with your favorite green veggie, rice, something mindless on Hulu and a glass of wine. (You deserve it.)
Japanese-Inspired Chicken Meatballs and Broccoli
Ingredients
Sauce
â…” cup ketchup
¼ cup Worcestershire sauce
2 tbsp. rice cooking wine or water
2 tbsp. honey
4 tsp. soy sauce
One ½" piece ginger, peeled, finely grated
½ tsp. freshly ground black pepper
Roasted Broccoli
2 heads of broccoli (about 1½ lb.)
2 tbsp. vegetable oil, divided
2½ tsp. kosher salt, divided
Crushed red pepper flakes (optional)
Meatballs
1 lb. ground chicken
1 large egg, beaten to blend
4 scallions, thinly sliced
2 garlic cloves, minced
One 2" piece ginger, peeled, finely grated
â…“ cup panko breadcrumbs
1 tbsp. toasted sesame oil
¼ tsp. freshly ground black pepper
Etc.
Cooked rice and sesame seeds for serving
Sauce
Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan.
Measure out ¼ 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.
Meatballs, Etc.
Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil.
Trim broccoli stems and remove from crown. Slice into 2-inch 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.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl.
Using wet hands, form into twelve 1½"-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.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.