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Sheet Pan Chicken Meatballs & Charred Broccoli

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Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.

Sheet Pan Chicken Meatballs & Charred Broccoli 

Course: Recipe
Servings

4

servings
Active Time

20

minutes
Total time

40

minutes
Cost Per Meal/Person

$2.25

This recipe is from the March 2019 issue of Bon Appetit magazine. We found this to be really tasty – a great flavor to the meatballs and they paired really well with the broccoli. When served with rice, you have a complete meal here and don’t need a separate veggie side since you already have broccoli. Image from Bon Appetit.

Ingredients

  • For the sauce
  • 2/3 cups ketchup

  • 1/4 cup Worcestershire sauce

  • 2 TBS rice cooking wine or water

  • 4 TBS honey

  • 1, 1/2 inch piece ginger, peeled, finely grated

  • 1/2 TSP freshly ground black pepper

  • For the Meatballs & assembly
  • 2 heads broccoli

  • 2 TBS oil, divided

  • 2 1/2 TSP salt, divided

  • Crushed red pepper flakes (optional)

  • 1 lb. ground chicken/turkey

  • 1 large egg, beaten to blend

  • 4 scallions, thinly sliced

  • 2 cloves garlic, finely grated

  • 1, 2 inch piece ginger, peeled, finely grated

  • 1/3 cup panko breadcrumbs

  • 1 TBS sesame oil

  • 1/4 TSP freshly ground black pepper

  • Cooked rice, for serving

Directions

  • Sauce: Mix ketchup, Worcestershire sauce, wine (if using, or water), honey, soy sauce, ginger and pepper in a small saucepan. Measure out ¼ cup mixture into 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 small bowl.
  • Place a rack in upper third of oven; preheat to 450 degrees. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Cut florets into 2” pieces. Toss on prepared baking sheet with 1 TBS oil, 1 tsp salt and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create space for meatballs. Brush space with remaining 1 TBS oil.
  • Mix chicken/turkey, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 ½ tsp salt and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1 1/2 inch 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 2-5 minutes.
  • Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and enjoy!

Total Cost of meal

  • Ground turkey = $3.50 
    Broccoli = $2.25 
    Rice = $0.75 
    Scallions, ginger, garlic = $0.75 
    Spices, egg, breadcrumbs = $0.75 
    Ketchup, Worcestershire sauce, vinegar, honey, soy sauce = $1 
    Total cost of 4 servings = $9
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Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.
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