Sticky Sesame Chicken Meatballs with Roasted Broccoli and Rice

Make it

Instructions

1. 01

   Start the rice and prepare the pans

   Set an oven rack in the upper third of the oven and a second rack in the lower third; heat the oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Rinse 1 1/2 cups jasmine rice in a fine-mesh strainer under cool water until the water is less cloudy. In a medium saucepan, combine the rinsed rice, 2 1/4 cups water, and 1/4 tsp kosher salt. Bring to a boil over high heat, stir once, cover, reduce to the lowest heat, and cook until the water is absorbed and small steam holes appear on the surface, about 15 minutes. Remove from the heat and keep covered for 10 minutes. | Why: Rinsing makes the grains fluffy, while lining both pans now prevents sticking and keeps the oven work orderly.

2. 02

   Mix and shape the meatballs

   While the rice cooks, finely chop 4 scallions, keeping the pale and dark-green portions together. In a large bowl, lightly beat 1 egg. Add 1 lb ground chicken, 1/2 cup panko breadcrumbs, 2 tbsp low-sodium soy sauce, 1 tbsp grated fresh ginger, 2 cloves garlic, 1 tsp toasted sesame oil, and 1/4 tsp black pepper, along with half of the chopped scallions. Mix gently with clean hands just until no dry crumbs remain; overmixing makes the meatballs firm. With damp hands, shape the mixture into 16 evenly sized meatballs, about 1 1/2 inches wide, and arrange them with space between them on one of the parchment-lined baking sheets. | Why: A gentle mix and even shaping help the meatballs stay tender and cook at the same rate.

3. 03

   Season the broccoli and roast

   Wash and thoroughly dry 1 1/2 lb broccoli; trim the stems and cut the florets into bite-size pieces. On the second parchment-lined baking sheet, toss the broccoli with 1 tbsp olive oil and 1/4 tsp kosher salt. Place the meatballs on the upper rack and the broccoli on the lower rack. Roast for 12 minutes, rotating both pans front to back halfway through, until the broccoli has browned edges and the meatballs are lightly browned but not yet fully cooked. | Why: Dry, well-spaced broccoli roasts instead of steaming, and the brief first roast gives the meatballs a flavorful exterior.

4. 04

   Glaze and finish roasting

   While the pans roast, whisk 1/4 cup low-sodium soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp tomato paste, and 1 tsp cornstarch in a small bowl until smooth. After the initial roast, drizzle half the glaze over the meatballs and gently turn them to coat. Return both pans to the oven for 6 to 8 minutes, until the glaze is bubbling, the broccoli is tender-crisp, and the center of a meatball reaches 165°F on an instant-read thermometer. Let the meatballs rest for 3 minutes. | Why: Adding the sweet glaze late prevents scorching, and checking the center confirms that the chicken is safely cooked.

5. 05

   Fluff, garnish, and serve

   Fluff the rice with a fork. Divide it among four shallow bowls, then add the roasted broccoli and four meatballs to each bowl. Spoon over the reserved glaze and finish with the remaining scallions and 1 tbsp sesame seeds. Serve immediately while the glaze is glossy and the broccoli is hot. | Why: Fluffing releases steam for tender rice, while the final garnish adds fresh crunch and contrast.