Sheet Pan Sesame Ginger Meatballs

$- 1 lb ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon soy sauce (low sodium) For the meatballs, I prefer using ground chicken or turkey. It gives a light and tasty base. Panko breadcrumbs help keep the meatballs juicy and tender. Green onions add a nice crunch and fresh flavor. Garlic and ginger bring a punch of zest that elevates each bite. Lastly, soy sauce rounds out the flavor with a touch of umami. - 1 tablespoon sesame oil - 1 teaspoon honey - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) - 1 tablespoon sesame seeds To enhance the taste, I add sesame oil for its nutty richness. Honey balances the saltiness and adds a hint of sweetness. Black pepper brings a warm spice, while red pepper flakes add a kick if you like heat. A sprinkle of sesame seeds on top gives a nice crunch and look. - 2 cups mixed vegetables (like bell peppers, broccoli, and carrots) - 2 tablespoons olive oil - Salt to taste Mixed vegetables add color and nutrition to the dish. I like to use bell peppers, broccoli, and carrots for their sweet and crunchy texture. Toss these veggies in olive oil and salt to make them shine. When roasted, they become tender and caramelized, making them a perfect side to the meatballs. {{ingredient_image_1}} First, I preheat the oven to 400°F (200°C). Next, I line a baking sheet with parchment paper. This step helps with easy cleanup later. In a large bowl, I mix ground chicken or turkey, panko breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, black pepper, and a pinch of salt. I stir gently until everything blends together well. Now, I shape the mixture into golf ball-sized meatballs. It’s fun to roll them in my hands! I place the meatballs on the prepared baking sheet, making sure to leave space between them. This helps them cook evenly. In another bowl, I toss mixed vegetables, like bell peppers, broccoli, and carrots, with olive oil and salt. I also add a sprinkle of sesame seeds for extra flavor. Once coated, I scatter the seasoned veggies around the meatballs on the sheet. This creates a colorful and tasty meal. I bake the meatballs and vegetables in the oven for 20-25 minutes. I check the internal temperature of the meatballs with a meat thermometer. They should reach 165°F (74°C) to be safe to eat. The vegetables should look tender and slightly caramelized. This process fills my kitchen with a wonderful aroma! To make great meatballs, mix the ingredients well. This helps them cook evenly. I use ground chicken or turkey for a lighter option. Aim for a nice blend of panko and meat. This keeps the texture soft yet firm. The best internal temperature for meatballs is 165°F (74°C). Use a meat thermometer for best results. When done, meatballs should be brown outside and juicy inside. Choosing the right veggies makes a big difference. I love using bell peppers, broccoli, and carrots. They add color and crunch. Try to pick fresh, seasonal vegetables. This adds flavor and nutrients. You can also switch them up based on what’s available. For example, asparagus and zucchini work great, too. Presentation adds fun to your meal. Serve the meatballs and veggies on a bed of rice or quinoa. This makes it filling and adds texture. You can drizzle some extra sesame oil on top. For a little heat, sprinkle some chili flakes. A sprinkle of green onions gives a nice touch. Enjoy your meal with family or friends! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will elevate the flavor of your meatballs, making them more aromatic and delicious. Don’t Overmix: When combining the ingredients, mix just until combined to keep the meatballs tender. Overmixing can lead to a tough texture. Customize Your Veggies: Feel free to use any vegetables you have on hand. Zucchini, snap peas, or asparagus can be great alternatives! Check for Doneness: Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption. {{image_2}} You can use either ground chicken or ground turkey in this recipe. Ground turkey has a leaner taste, while ground chicken is juicier. Both options work well for meatballs. If you follow a vegetarian diet, try using lentils or chickpeas. Both will give you a great texture and flavor. Want to add a twist? Consider adding spices like cumin or coriander. These spices enhance the meatballs and give them a new depth. You can also add sauces like hoisin or sriracha for a bolder taste. Fresh herbs like cilantro or basil can brighten the dish, too. Just chop them finely and mix them in for a fresh kick. Seasonal vegetables make a big difference. Try using zucchini in the summer or squash in the fall. Just remember to cut them into similar sizes for even cooking. Roasting techniques can also elevate your dish. Toss the veggies in olive oil and salt for a tasty caramelization. This adds a nice crunch and deep flavor, making your meal even more delightful. To keep your meatballs fresh, store them in the fridge. Use airtight containers to prevent drying out. Placing parchment paper between layers can help. Try to eat them within three days for the best taste. You can reheat meatballs in the oven or the microwave. For the oven, set it to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes. In the microwave, heat them in short bursts. Add a splash of water to keep them moist. For veggies, stir them in a pan with a bit of oil. This keeps them crisp. Freezing meatballs is great for meal prep. Shape the meatballs and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. Label them with the date. They can last up to three months. To cook, thaw in the fridge overnight. Bake at 400°F (200°C) for 20-25 minutes, checking the internal temperature. Make sure it reaches 165°F (74°C). You can use several options to bind meatballs without breadcrumbs. Here are some great alternatives: - Oats: Use rolled oats for a wholesome texture. - Ground nuts: Almond or walnut flour adds flavor and crunch. - Cooked rice: This gives moisture and a chewy bite. - Mashed potatoes: They create a soft and moist meatball. Experiment with these options to find what you like best! Yes, you can switch the meat in these meatballs. Here are some tasty choices: - Ground beef: This adds a rich flavor. - Pork: Use ground pork for a juicy bite. - Lamb: This gives a unique taste and aroma. - Plant-based meat: Great for a vegetarian or vegan option. Each type will change the flavor, so choose what you enjoy! Many vegetables work well with sesame ginger meatballs. Here are some popular choices: - Bell peppers: They add sweetness and color. - Broccoli: This offers a nice crunch and nutrients. - Carrots: Their natural sweetness complements the meatballs. - Snap peas: They provide a fresh and crisp texture. Feel free to mix and match based on what you have. To check if your meatballs are ready, look for these signs: - Golden brown color: They should be nicely browned on the outside. - Internal temperature: Use a meat thermometer. It should read 165°F (74°C). - Firm texture: They should feel firm when pressed. These cues will help you serve perfectly cooked meatballs. Making this recipe ahead of time is simple! Here are some tips: - Prep the meatballs: You can make them and store in the fridge for up to a day. - Freeze them: Shape the meatballs and freeze them raw. Just bake from frozen when ready. - Cook the veggies: You can roast the veggies in advance and store them in the fridge. With these steps, you’ll enjoy a quick meal anytime! This blog post guides you through making tasty sesame ginger meatballs. We covered main ingredients like ground chicken, panko, and veggies. You learned step-by-step instructions for mixing and baking, plus tips for perfecting your meatballs. I also shared storage tips for leftovers and ideas for variations. Now, you can create a flavorful dish that suits your taste. Enjoy experimenting with this easy recipe for tasty meals!$

Sheet Pan Sesame Ginger Meatballs

Delicious meatballs made with ground chicken or turkey, flavored with sesame and ginger, served with mixed vegetables.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Ingredients

1 lb ground chicken or turkey
0.5 cup panko breadcrumbs
0.25 cup green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce (low sodium)
1 tablespoon sesame oil
1 teaspoon honey
0.5 teaspoon black pepper
0.25 teaspoon red pepper flakes (optional for heat)
1 tablespoon sesame seeds
2 cups mixed vegetables (like bell peppers, broccoli, and carrots)
2 tablespoons olive oil
to taste salt

Instructions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken or turkey, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, pepper, red pepper flakes (if using), and a pinch of salt. Mix until just combined.
Form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet, spacing them evenly apart.
In another bowl, toss the mixed vegetables with olive oil, salt, and a sprinkle of sesame seeds until nicely coated.
Scatter the seasoned vegetables around the meatballs on the sheet pan.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
After baking, garnish the meatballs with extra sesame seeds and chopped green onions if desired.

Notes

Serve the meatballs and vegetables over a bed of steamed rice or quinoa. Drizzle with additional sesame oil or a sprinkle of chili flakes for an extra bit of flair.

Keyword easy, ginger, meatballs, sesame, sheet pan