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.
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour
Course: Dinner, Main Course, Recipe
Cuisine: Italian
Keyword: BarrettFamilyRecipes
Servings: 4servings
Calories: 507kcal
Ingredients
For the sauce:
⅔cupketchup
¼cupWorcestershire sauce
2TBSrice cooking wine or water
2TBShoney
4tsphoney
One 1/2 inch piece gingerpeeled, finely grated
½tspfreshly ground black pepper
For the Meatballs & assembly:
2heads broccoli
2TBSoildivided
2 ½tspsaltdivided
Crushed red pepper flakesoptional
1lbground chickenor turkey
1eggbeaten to blend
4scallionsthinly sliced
2garlic clovesfinely grated
One 2 inch piece gingerpeeled, finely grated
⅓cuppanko breadcrumbs
1TBSsesame oil
¼tspfreshly ground black pepper
ricecooked, for serving
Instructions
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!