Sheet-Pan Teriyaki Chicken Meatballs
Experience the joy of Sheet-Pan Teriyaki Chicken Meatballs, where succulent chicken meatballs meet a sweet and tangy teriyaki glaze, accompanied by vibrant roasted veggies. Perfect for weeknight dinners or gatherings, this dish promises an explosion of flavors with minimal cleanup. Delight your family and friends with this easy and delicious recipe that transforms your kitchen into a culinary haven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 1 lb lean ground chicken
- 1 cup panko breadcrumbs
- 3 green onions, chopped
- 2 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 cups bell peppers, chopped (mixed colors)
- 1 cup broccoli florets
- 2 tsp sesame oil
- 1 tbsp cornstarch
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, mix ground chicken, panko breadcrumbs, green onions, ginger, garlic, soy sauce, and brown sugar until combined.
- Form mixture into small meatballs (about 1 inch) and place on the baking sheet.
- Toss bell peppers and broccoli in olive oil with salt and pepper; arrange around meatballs.
- For the sauce, combine soy sauce, brown sugar, sesame oil, ginger, garlic, and cornstarch in a bowl. Drizzle half over meatballs.
- Bake for 20-25 minutes until meatballs are cooked through and veggies are tender-crisp. Drizzle remaining sauce before serving.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg