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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)


  1. 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.
  2. 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.
  3. 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.
  4. Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.