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.
Servings: 4 servings
For the sauce:
- ⅔ cup ketchup
- ¼ cup Worcestershire sauce
- 2 TBS rice cooking wine or water
- 2 TBS honey
- 4 tsp honey
- One 1/2 inch piece ginger peeled, finely grated
- ½ tsp freshly ground black pepper
For the Meatballs & assembly:
- 2 heads broccoli
- 2 TBS oil divided
- 2 ½ tsp salt divided
- Crushed red pepper flakes optional
- 1 lb ground chicken or turkey
- 1 egg beaten to blend
- 4 scallions thinly sliced
- 2 garlic cloves finely grated
- One 2 inch piece ginger peeled, finely grated
- ⅓ cup panko breadcrumbs
- 1 TBS sesame oil
- ¼ tsp freshly ground black pepper
- rice cooked, for serving
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!
Calories: 507kcal | Carbohydrates: 54g | Protein: 31g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 2263mg | Potassium: 1876mg | Fiber: 9g | Sugar: 30g | Vitamin A: 2292IU | Vitamin C: 278mg | Calcium: 203mg | Iron: 5mg