Sheetpan Chicken Meatballs & Charred Broccoli
Ready in 20 - 30 minutes
Serves 4 people
Recipe adapted from Bon Appetit by Melanie Boldt
1 pack Pine View Farms Chicken Meatballs
⅔ cup ketchup
¼ cup Worcestershire sauce
2 Tbsp. rice cooking wine or water
2 Tbsp. honey
4 tsp. soy sauce
1 ½" piece ginger, peeled, finely grated
½ tsp. freshly ground black pepper
2 heads of broccoli (about 1½ lb.)
2 Tbsp. vegetable oil, divided
2½ tsp. kosher salt, divided
Crushed red pepper flakes (optional)
Cooked rice and sesame seeds (for serving)
- 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.
- 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. Peel off tough outer skin; slice crosswise into ½" 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.
- Arrange meatballs on baking sheet; brush with some of the reserved glazing mixture. Bake until broccoli is are cooked through, 5-10 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 more.
- Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.