Description
Make easy sticky sesame meatballs and crisp snap peas all on one sheet pan for a fast weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1 pound ground chicken or turkey
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame oil, divided
- 1 pound fresh snap peas, trimmed
- 1/4 cup soy sauce or tamari
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- 2 tablespoons sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
- In a medium bowl, gently combine the ground chicken, panko breadcrumbs, egg, 1 teaspoon ground ginger, salt, and pepper. Do not overmix.
- Roll the mixture into uniform 1-inch meatballs. Place the meatballs on one side of the prepared baking sheet, leaving space between them.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, 1 tablespoon grated ginger, and minced garlic. This is your sauce base.
- Brush the meatballs lightly with half of the sesame oil.
- Place the trimmed snap peas on the other side of the baking sheet. Drizzle the snap peas with the remaining half of the sesame oil and toss them lightly on the pan.
- Bake for 15 minutes.
- While the meatballs bake, pour the sauce base into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1 minute. Remove from heat.
- Remove the sheet pan from the oven. Pour about half of the thickened sesame sauce over the meatballs, gently tossing them on the pan to coat. Leave the snap peas as they are.
- Return the sheet pan to the oven and bake for another 5 to 8 minutes, or until the meatballs are cooked through (internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius).
- Remove the pan from the oven. Drizzle the remaining sauce over the meatballs and snap peas. Garnish with sesame seeds and sliced green onions. Serve immediately.
Notes
- If you prefer a crispier exterior on your meatballs, you can briefly broil them for the last 1-2 minutes after they are fully cooked, watching them closely to prevent burning.
- Serve this meal over steamed rice or quinoa if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18
- Sodium: 750
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 32
- Cholesterol: 95