Sesame Chicken Meatball Bowls
User Reviews
4.6
Sesame Chicken Meatball Bowls
Description
Sesame Chicken Meatball Bowls consist of ground chicken meatballs flavored with fresh ginger, garlic, scallions, cilantro, soy sauce, and chili garlic sauce. The meatballs are shaped and baked on a sheet pan next to broccoli florets tossed in olive oil and seasoning. Baking cooks the meatballs through while crisping the broccoli edges. A homemade sauce made from soy sauce, hoisin, rice vinegar, honey, sesame seeds, chili garlic sauce, sesame oil, fresh garlic, and ginger is thickened with a cornstarch slurry to coat the meatballs in a sticky, flavorful glaze.
The bowl combines the tender, juicy meatballs coated in a balanced sweet-sour-spicy sauce with the roasted broccoli’s slightly crisp texture and the nutty, chewy brown rice base. The sesame seeds add subtle crunch and toasty notes. This meal offers varied texture and bold Asian-inspired flavors.
This dish is suited for a filling dinner that can be served family-style or portioned into individual bowls. The sheet pan method streamlines preparation and cleanup. The sauce can be prepared while the meatballs bake, making this a practical meal for weeknights.
Ingredients
Meatballs Bowls
- 1 egg
- 1/4 cup panko
- salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2 teaspoons soy sauce low sodium
- 2 teaspoons Chili garlic sauce such as sambal oelek
- 2 teaspoons ginger grated fresh
- 1 clove garlic grated
- 1/4 cup green onion sliced
- 2 tablespoons cilantro chopped
- 1 pound ground chicken
- 2 cups broccoli florets
- 2 cups brown rice cooked
Sauce
- 1/4 cup soy sauce low sodium
- 1/4 cup water
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 teaspoons Chili garlic sauce
- 1 teaspoon sesame oil
- 1 clove garlic grated
- 1 teaspoon ginger grated fresh
- 1/2 teaspoon corn starch combined with 1 teaspoon water to make a slurry
Instructions
- Preheat oven to 425° F. and line a rimmed sheet pan with foil. Spray the foil with cooking spray.
- In a mixing bowl whisk together all of the meatball ingredients except for the chicken. Add the chicken to the mixture and use your hands to combine until incorporated. Use a tablespoon or similar sized cookie scoop to scoop out the meat mixture. Form into balls and place them on one half of the sheet pan.
- Add the broccoli florets to the other half of the sheet pan. Drizzle with olive oil, salt, and pepper and toss together. Spread the broccoli out into a single layer. Bake for 15 minutes or until the meatballs are cooked through and the broccoli is tender.
- While the meatballs and broccoli cook combine all of the ingredients for the sauce except the cornstarch slurry in a saucepan. Whisk together and bring to a boil. Pour in the cornstarch slurry and stir the sauce until it thickens slightly, about 2-3 minutes. Add the meatballs to the sauce and stir until they're coated.
- To assemble the bowls, divide the rice evenly into each bowl. Top with the meatballs and broccoli. Pour any extra sauce on top and garnish with sliced green onions, cilantro, and sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 168mg | 56% |
| Sodium | 875mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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