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- 1 lb ground chicken - ⅓ cup panko breadcrumbs - ¼ cup green onions, finely chopped - ⅓ cup teriyaki sauce The main ingredients form the heart of this dish. Ground chicken gives a nice, tender bite. Panko breadcrumbs add crunch and help the meatballs hold their shape. Green onions add freshness and a mild onion flavor. Teriyaki sauce brings a sweet and savory taste that ties everything together. - 1 bell pepper, sliced (any color) - 1 cup broccoli florets - 1 cup carrots, thinly sliced Choosing the right veggies enhances the meal. Bell peppers add color and sweetness. Broccoli florets bring a nice crunch. Carrots provide a hint of earthiness. Together, they add nutrients and flavor that balance the meatballs. - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and black pepper to taste Seasonings play a key role in flavor. Soy sauce adds saltiness and depth. Sesame oil gives a nutty aroma. Garlic and ginger bring warmth and zest. Salt and pepper help enhance all the flavors. These elements create a rich taste in every bite. - Preheat the oven to 400°F (200°C). - Line a sheet pan with parchment paper for easy cleanup. - In a large bowl, combine: - 1 lb ground chicken - ⅓ cup panko breadcrumbs - ¼ cup green onions, finely chopped - 1 egg, beaten - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and black pepper to taste Mix all ingredients until well combined. - Using your hands, form the mixture into small meatballs, about 1 inch wide. Place them on the sheet pan. - In a separate bowl, toss: - 1 bell pepper, sliced - 1 cup broccoli florets - 1 cup carrots, thinly sliced Drizzle with olive oil, salt, and pepper. Mix well. - Arrange the seasoned vegetables around the meatballs on the sheet pan. - Bake in the preheated oven for about 20 minutes. Check that the meatballs are cooked through and the veggies are tender. - Remove the pan from the oven. Drizzle ⅓ cup teriyaki sauce over the meatballs and veggies. Toss gently to coat. - Return to the oven for an additional 5 minutes. This helps caramelize the sauce slightly. - Once done, let it rest for a minute before serving. To make your meatballs tasty, mix all the ingredients well. This helps the flavors blend. You can add some crushed red pepper for heat. A splash of lime juice adds brightness. When choosing veggies, pick fresh ones. Bright colors often mean better taste. Cut them into similar sizes for even cooking. Check on them halfway through baking. If they look tender, they are done. For serving, use a large platter to show off the dish. A sprinkle of sesame seeds adds a nice crunch. Add more green onions on top for color. Serve with extra teriyaki sauce on the side for dipping. {{image_2}} If you want to mix things up, try turkey or beef meatballs. Ground turkey gives a lighter taste. Ground beef adds a richer flavor. Both options work well with the teriyaki sauce. For a vegetarian choice, use chickpea or lentil meatballs. These add protein and flavor without meat. You can use seasonal vegetables for this dish. Zucchini, snap peas, or asparagus work great. They add freshness and color. Fresh veggies often taste better, but frozen ones are quick and easy. They cook well and save time. Just be sure not to overcook them. You can make your own teriyaki sauce. Combine soy sauce, brown sugar, and garlic for a simple mix. This way, you control the taste and sweetness. If you need gluten-free options, look for tamari or coconut aminos. These sauces give a similar flavor without gluten. To keep your meatballs fresh, store them in an airtight container. You can refrigerate them right after cooling. They will last about three to four days in the fridge. The best way to reheat meatballs is in the oven. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps them juicy and firm. If you prefer the microwave, use medium power. Heat in short bursts of 30 seconds. Check often to avoid drying them out. To freeze leftovers, let the meatballs cool first. Arrange them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. When ready to use, thaw them in the fridge overnight. Reheat using the oven or microwave for best results. Yes, you can prep this dish ahead of time. Here are some meal prep suggestions: - Meatballs: Form the meatballs and store them in the fridge for up to 24 hours. - Veggies: Chop bell peppers, broccoli, and carrots a day in advance. Store them in airtight containers. - Cooking: When ready to cook, simply place everything on the pan and bake as directed. This saves time on busy days and keeps your meal fresh. To check for doneness, you can use a meat thermometer. The center of the meatball should reach 165°F (74°C). Here are some tips to ensure they are cooked: - Color: The meatballs should be golden brown outside and no longer pink inside. - Juices: When cut, the juices should run clear. - Texture: They should be firm but not dry. These methods help ensure your meatballs are safe and tasty. Yes, store-bought teriyaki sauce can work well. Here are some recommendations: - Quality: Look for sauces with natural ingredients and less sugar. - Flavor: Different brands have unique flavors, so taste a bit before using. - Homemade option: If you have the time, making your own teriyaki sauce can enhance flavor. You can combine soy sauce, honey, garlic, and ginger for a quick homemade version. You can make delicious teriyaki chicken meatballs with fresh veggies easily. We covered the main ingredients, like ground chicken and panko breadcrumbs, along with tasty vegetables and sauces. I shared a clear guide to prepare, bake, and garnish your dish. Remember, mixing well boosts flavor, and using seasonal veggies enhances freshness. Try different proteins and sauces to mix things up. You can store and reheat leftovers for later enjoyment. Now, gather your ingredients and get cooking! Enjoy your meal and the smiles it brings.

Sheet-Pan Teriyaki Chicken Meatballs with Veggies

Delight in the flavors of Sheet-Pan Teriyaki Chicken Meatballs with Veggies! This easy recipe brings together juicy ground chicken meatballs and colorful veggies, all roasted to perfection. In just 30 minutes, you'll have a delicious meal that's perfect for busy weeknights. Ready to whip up this tasty dish? Click through for step-by-step instructions and tips to create your own sheet pan dinner that your whole family will love!
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Ingredients
  

1 lb ground chicken

⅓ cup panko breadcrumbs

¼ cup green onions, finely chopped

1 egg, beaten

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Salt and black pepper to taste

1 bell pepper, sliced (any color)

1 cup broccoli florets

1 cup carrots, thinly sliced

⅓ cup teriyaki sauce (homemade or store-bought)

Sesame seeds for garnish

Instructions
 

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the ground chicken, panko breadcrumbs, green onions, beaten egg, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix until well combined.

      Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared sheet pan.

        In a separate bowl, toss the sliced bell pepper, broccoli florets, and carrot slices with a drizzle of olive oil, salt, and pepper. Spread the vegetables around the meatballs on the sheet pan.

          Bake in the preheated oven for about 20 minutes, or until the meatballs are cooked through and the vegetables are tender.

            Remove the pan from the oven and drizzle the teriyaki sauce over the meatballs and veggies, tossing gently to coat. Return to the oven for an additional 5 minutes to caramelize the sauce slightly.

              Once done, remove from the oven and let it rest for a minute before serving.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve on a large platter with a sprinkle of sesame seeds on top, garnished with additional green onions for a pop of color.