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Sesame Meatballs and Broccoli

Prep Time1 hour
Cook Time30 minutes
Course: Dinner
Cuisine: American, Chinese
Keyword: Chinese, Dinner, sesame
Servings: 8

Ingredients

Meatballs

  • 1¼ lb ground turkey
  • 1 egg
  • ½ cup breadcrumbs or matzoh meal
  • ½ cup minced onion
  • 1 tbsp minced ginger
  • 1 tsp garlic powder
  • Kosher salt and pepper

Sauce and Broccoli

  • 5 tbsp honey
  • ¼ cup soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sriracha
  • 2 cloves garlic grated
  • 1 tbsp ginger grated
  • 1½ tsp toasted sesame oil
  • ½ tsp corn starch
  • 2 tbsp toasted sesame seeds
  • 2 scallions thinly sliced
  • 8 cups broccoli florets cut bite sized

Instructions

Make meatballs

  • Preheat oven to 350°F. Line a half-sheet sized, rimmed baking sheet with a silicon liner or parchment paper.
  • Combine ground turkey, egg, breadcrumbs or matzoh meal, onion, ginger, and garlic powder. Season to taste with salt and pepper. Mix well.
  • Using a small scoop or your hands, portion into meatballs. Should be a little smaller than walnut sized. Arrange on baking sheet (they can be lightly touching, don't pack to tightly).
  • Bake 15 minutes, until very lightly browned but cooked through. Set aside.

Broccoli

  • Put broccoli florets in a bowl and microwave for 1.5-2 minutes until bright green and slightly tender. Set aside

Make Sauce

  • Combine honey, soy sauce, rice vinegar, sriracha, garlic, ginger, sesame oil and cornstarch in a mixing cup. Pour into skillet and cook briefly to thicken slightly. Add in meatballs and broccoli - toss to combine well and coat with sauce.
  • Sprinkle with sesame seeds and scallions - serve over rice.

Notes

I like making this with turkey meatballs. I'll make a batch of meatballs and freeze half to make a quick dinner easier. You can also leave out the ginger and use the meatballs for other dinners (over pasta, Turkish style meatballs, make smaller and use for wedding soup).
If you prefer, you can make this using 2# chicken thighs cut into 1½" pieces and coating them with a mixture of 6T cornstarch, ½ tsp salt and ½ tsp pepper. Cook in batches in a skillet with 2T oil, turning chicken pieces often until cooked through and lightly browned. Set aside and continue with sauce and broccoli instructions.