Description
Indulge in the mouthwatering delight of Sheet-Pan Teriyaki Chicken Meatballs, a quick and flavorful dish perfect for busy weeknights or family gatherings. These tender meatballs are infused with fresh ginger and coated in a sweet and savory teriyaki glaze, making them a guaranteed crowd-pleaser. Paired with vibrant vegetables, this one-pan meal not only simplifies cleanup but also brings a burst of color and flavor to your dinner table.
Ingredients
Scale
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- 2 tbsp fresh ginger, grated
- 4 green onions, finely chopped
- 2 tbsp sesame oil
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 2 cups mixed bell peppers, chopped
- 2 cups broccoli florets
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, panko breadcrumbs, grated ginger, green onions, sesame oil, and a splash of soy sauce until combined.
- Roll mixture into tablespoon-sized meatballs and place on the prepared baking sheet.
- Toss bell peppers and broccoli with olive oil and salt; spread around meatballs on the same pan.
- Bake for 20-25 minutes until golden brown and cooked through.
- Drizzle teriyaki sauce over meatballs during the last 5 minutes of baking; allow to caramelize slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs (approximately 150g)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 90mg