Apricot Ginger Teriyaki Chicken Meatball Sheet Pan Dinner

Apricot Ginger Teriyaki Chicken Meatball Sheet Pan Dinner

Featuring

This simple sheet pan dinner uses Apricot Ginger Teriyaki Glaze in two ways. The glaze is mixed into juicy chicken meatballs for built in flavor and whisked with a little soy and lime to create a shiny finishing sauce that coats the roasted vegetables and meatballs.

Ingredients

Chicken Meatballs

• 1 pound ground chicken
• 1/3 cup plain breadcrumbs
• 1/4 cup finely minced onion
• 1 large egg
• 1/4 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Sheet Pan Vegetables

• 2 cups small broccoli florets
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 medium red onion, cut into wedges
• 1 1/2 cups small cauliflower florets
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Apricot Ginger Teriyaki Finishing Sauce

• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 tablespoon lime juice
• 1 tablespoon water

To Serve

• Cooked jasmine or brown rice
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Lime wedges

Instructions

1. Preheat oven and prepare pan
   1. Preheat the oven to 400°F.
   2. Line a large rimmed sheet pan with parchment paper for easier cleanup.
2. Mix the chicken meatballs
   1. In a large bowl combine ground chicken, breadcrumbs, minced onion, egg, 1/4 cup Apricot Ginger Teriyaki Glaze, soy sauce, grated ginger, garlic powder, salt, and black pepper.
   2. Mix gently with a fork or clean hands until just combined. Do not overmix.
   3. With damp hands, form the mixture into 18 to 20 small meatballs, about 1 1/4 inches in diameter. Place them on one side of the prepared sheet pan.
3. Prepare the vegetables
   1. In a separate bowl combine broccoli, red and yellow bell pepper strips, red onion wedges, and cauliflower florets.
   2. Drizzle with olive oil and sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
   3. Toss until vegetables are evenly coated, then spread them on the other side of the sheet pan in a single layer.
4. Roast meatballs and vegetables
   1. Place the sheet pan in the preheated oven.
   2. Roast for 15 minutes.
   3. Remove the pan and gently turn the meatballs. Toss the vegetables so they brown evenly.
   4. Return to the oven and roast for another 8 to 10 minutes, until the meatballs are cooked through to 165°F and the vegetables are tender with some charred edges.
5. Make the finishing sauce
   1. While the pan finishes roasting, whisk together 1/3 cup Apricot Ginger Teriyaki Glaze, soy sauce, lime juice, and water in a small saucepan.
   2. Warm over low heat, stirring, for 2 to 3 minutes until slightly thickened and glossy.
   3. Remove from the heat and set aside.
6. Toss with the finishing sauce
   1. When the meatballs and vegetables are done, transfer them to a large bowl.
   2. Pour the warm Apricot Ginger Teriyaki finishing sauce over the top.
   3. Toss gently until the meatballs and vegetables are coated with a shiny layer of sauce.
7. Serve
   1. Spoon warm rice into bowls.
   2. Top each bowl with sauced meatballs and vegetables.
   3. Sprinkle with sliced green onions and toasted sesame seeds.
   4. Serve with lime wedges and place the jar of Apricot Ginger Teriyaki Glaze on the table for anyone who wants an extra spoonful.

Tips

• You can form the meatballs in advance and refrigerate them, covered, for up to 1 day before cooking.
• For crispier edges, broil the sheet pan for 1 to 2 minutes at the end of roasting, watching closely.
• Leftovers reheat well in a skillet over medium heat with a splash of water and a bit more Apricot Ginger Teriyaki Glaze.