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.
- 4 servings
- 2/3 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 Tbsp. rice cooking wine or water
- 2 Tbsp. honey
- 4 tsp. soy sauce
- 1 1/2" piece ginger, peeled, finely grated
- 1/2 tsp. freshly ground black pepper
- Meatballs and assembly:
- 2 heads of broccoli (about 1 1/2 lb.)
- 2 Tbsp. vegetable oil, divided
- 2 1/2 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
- 1/3 cup panko (Japanese breadcrumbs)
- 1 Tbsp. toasted sesame oil
- 1/4 tsp. freshly ground black pepper
- Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later. 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.
- Meatballs and assembly
- Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
- Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
- Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
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