This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Recipe information
Yield
4 servings
Ingredients
Sauce
⅔
¼
2
2
4
1
½
Meatballs and Assembly
2
2
2½
1
1
4
2
1
⅓
1
¼
Preparation
Sauce
Step 1
Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ 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
Step 2
Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½" 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.
Step 3
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½"-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.
Step 4
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
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Reviews (83)
Back to TopThis is a huge hit for everyone I've ever made it for! Delicious, perfectly cooked through, savory sweet outside. I almost always mix the chicken the day before, to split up the prep time. So so good! Thank you!
Lola
3/28/2024
My family loved. For me, too much salt in the meatballs but that's an easy fix.
JSSP
7/26/2023
Sauce is just fine. It’s supposed to have a little funky taste. Use whatever ground meat you have on hand.
Anonymous
Bloomfield, NJ
2/21/2023
Extremely good, no idea what the other reviewers are on about. Easy to make and a healthy weeknight meal. The sauce is a lot like Bulldog or tonkatsu sauce, and if you're not a fan of that style of Japanese cooking then there's a chance you'll think the sauce is "odd."
Makenna
Minneapolis, MN
12/7/2022
I should’ve read the reviews before making this. The sauce was so odd. I can’t even put my finger on it. This is a real stretch for the BA staff. The recipe should be taken down.
Anonymous
Raleigh, NC
2/7/2022
My husband and I love this recipe! I find that it is consistently delicious. I have not had ginger in the past so I just throw in some ground ginger. The meatballs hold up beautifully, the sauce is sweet and sour and the broccoli is perfectly cooked every time. We serve it with white rice though you could play with the grain.
Amber
Boston, MA
1/25/2022
This was really good. We left the water out of the meatballs and it was the right move. The sauce was definitely not too ginger-y - if anything, it tasted a little too ketchup-y on its own, but once mixed with everything else it was delicious. The sauce complements everything else perfectly. Will make again!
Kira
Brooklyn, NY
10/26/2021