By Gretchen McKay / Pittsburgh Post-Gazette
Sheet pan meals are a godsend when you’re busy, or don’t particularly love to cook. For starters, they’re super easy to pull together. They also cook quickly, are insanely versatile and best of all, don’t require a ton of cleanup.
This meat-and-veggie recipe pairs turkey meatballs glazed in a homemade, spicy-sweet teriyaki-like sauce with roasted and charred broccoli. Other vegetables you could substitute or add to the pan include sliced bell peppers, Brussels sprouts, thinly sliced carrots or chunks of sweet potato or squash. If you don’t feel like making homemade sauce, swap it out for bottled barbecue or teriyaki sauce.
Not a fan of turkey? You also could make this recipe with ground chicken or ground beef.
Sheet pan meatballs with charred broccoli
For the sauce:
⅔ cup ketchup
¼ cup Worcestershire sauce
2 tablespoons rice vinegar
2 tablespoons honey
4 teaspoons soy sauce
1½-inch piece ginger, peeled and finely minced
Kosher salt and freshly ground black pepper
For the meatballs:
1 large head broccoli
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 pound ground turkey
1 large egg, beaten to blend
4 scallions, thinly sliced
¼ cup finely chopped fresh mushrooms
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and finely minced
⅓ cup plain or Japanese breadcrumbs (panko)
1 tablespoon toasted sesame oil
Steamed brown or white rice and sesame seeds (for serving)
Prepare sauce: Mix ketchup, Worcestershire sauce, rice vinegar, honey, soy sauce, ginger, a pinch of salt and a good grind of pepper in a small saucepan.
Measure out ¼ cup mixture into a small bowl (you’ll use this to glaze the meatballs). Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
Place a rack in upper third of oven; preheat to 450 degrees. Line a rimmed baking sheet with foil.
Trim broccoli stems and remove from crown. Peel off tough outer skin, then slice stems crosswise into ½-inch pieces. Cut florets into 2-inch pieces.
Toss in bowl with 1 tablespoon oil, 1 teaspoon salt and a few pinches of red pepper flakes (or more to taste). Spread out onto the outer edges of a baking sheet, leaving space for the meatballs in the middle. Brush space with remaining oil.
Mix turkey, egg, scallions, mushrooms, garlic, ginger, panko, sesame oil, pepper, remaining 1½ teaspoon salt and ¼ cup water in a medium bowl. Using wet hands, form into 12 or 16 meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture.
Bake until meatballs are golden and cooked through, 18-20 minutes. Remove from oven; turn on broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
To serve, divide rice into bowls. Drizzle with sauce, spoon meatballs and broccoli on top and sprinkle with sesame seeds. Serve immediately.
Makes 4 servings.
— Adapted from Bonappetit.com
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