Sheet-Pan Chicken Meatballs and Charred Broccoli

Ingredients for Sheet-Pan Chicken Meatballs and Charred Broccoli

• 160ml ketchup

• 60ml Worcestershire sauce

• 2 tablespoons rice cooking wine or water

• 2 matskedar honung

• 4 teaspoons soy sauce

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

• 1/2 teskedar nymalen svartpeppar

• 2 heads of broccoli (about 675g .)

• 2 matskedar vegetabilisk olja, delad

• 2 1/2 teskedar kosher salt, delat

• Crushed red pepper flakes (optional)

• 450g kycklingfärs

• 1 stort ägg, vispat till blandning

• 4 salladslökar, tunt skivade

• 2 vitlöksklyftor, fint rivna

• 1 (2") piece ginger, peeled, finely grated

• 35g panko (Japanese breadcrumbs)

• 1 tablespoon toasted sesame oil

• 1/4 teskedar nymalen svartpeppar

• 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 60ml 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 232°C. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 tablespoon vegetable oil, 1 teaspoon 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 tablespoon vegetable oil.

Mix chicken, egg, spring onions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 teaspoons salt, and 60ml water in a medium bowl. Using wet hands, form into twelve 1 1/2"-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 grill. Brush meatballs with remaining glazing mixture; grill until broccoli is charred and meatballs are browned in spots, about 5 minutes.

Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

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