Name: Sheet-Pan Chicken Meatballs
Yield: 4 servings
Ingredients: ⅔ cup ketchup; ¼ cup Worcestershire sauce; 2 Tbsp. rice cooking wine or water; 2 Tbsp. honey; 4 tsp. soy sauce; 1 ½" piece ginger, peeled, finely grated; ½ tsp. freshly ground black pepper; 2 heads of broccoli (about 1½ lb.); 2 Tbsp. vegetable oil, divided; 2½ tsp. kosher salt, divided; Crushed red pepper flakes (optional); 1 lb. ground chicken; 1 large egg, beaten to blend; 4 scallions, thinly sliced; 2 garlic cloves, finely grated; 1 2" piece ginger, peeled, finely grated; ⅓ cup panko (Japanese breadcrumbs); 1 Tbsp. toasted sesame oil; ¼ tsp. freshly ground black pepper; Cooked rice and sesame seeds (for serving)

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The sauce on these meatballs is a winner brushed on pork chops or chicken wings too.Photo by Alex Lau. Food styling by Susie Theodorou.

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Sheet-Pan Chicken Meatballs and Charred Broccoli

Recipe notes