Sheet Pan Sesame Glazed Meatballs

Hello and welcome to Sunday Supper. I absolutely love this dish! It’s like beef and broccoli but, dare I say…better. Tender, juicy meatballs, seasoned with chili garlic sauce and glazed with hoisin and toasted sesame seeds. The oven-roasted broccoli florets are slightly crisp and seasoned with sesame oil and salt. The whole dish is a perfect match of flavor and texture – simply roasted all together on the same sheet pan for a simple, quick Sunday Supper. Let’s do it – Sheet Pan Sesame Glazed Meatballs!

Meatballs

Fist thing, preheat the oven to 400 degrees F. Position an oven rack on the upper middle position, about 8-inches away from the heating element. Spray a sheet pan with cooking spray, or brush the surface of the pan with grapeseed oil.

In a large mixing bowl, combine the 1.5 pounds of 90% lean ground beef, 2 beaten eggs, 1 cup panko breadcrumbs, minced white parts of scallions, 2 tablespoons of chili garlic sauce, 1 tablespoon toasted sesame oil and 2.5 teaspoons Kosher salt.

Mix thoroughly with your hands. Use a 2-tablespoon cookie scoop to portion 16 meat balls. Then spray your hands with cooking spray and form each meatball into a tidy sphere.

Broccoli

Toss the broccoli florets in a medium bowl with 2 tablespoons grapeseed oil, 1 tablespoon toasted sesame oil and 1/2 teaspoon Kosher salt. Toss until the broccoli is evenly coated in oil and salt. Transfer to the same sheet tray as the meatballs.

Time to bake! Bake the meatballs and the broccoli for 20 minutes.

Sesame Glaze

Meanwhile, stir together 1/4 cup hoisin sauce and 1.5 tablespoons toasted sesame seeds.

After the 20 minutes in the oven, pull the sheet pan and temp the meatballs. They should read 160 degrees on an instant read meat thermometer. Switch the oven to broil – leave the oven rack in the upper middle position. Use a brush to brush the hoisin sesame glaze on the meatballs, coating the tops and sides of each meatball.

Once glazed, place the tray back in the oven. Watch them, we only want the glaze to begin sizzling. Turn the tray to get an even glaze-sizzle on all the meatballs. This should only take a few minutes. Pull the tray.

Plate it Up!

Before you plate the meatballs, smear a tablespoon of hoisin sauce in an arc on the plate, then place the meatballs on top of the sauce. Serve with steamed rice and sprinkle sliced scallion greens over the top of the plate.

I really love this take on Beef with Broccoli. The meatballs are moist and tender, with so much flavor! The recipe and method for these meatballs is a great thing to keep in your back pocket – they would be great as a meal prep recipe. They are also versatile, so they can go along with noodles; or in soup; throw them on a salad, wrap them in a tortilla with slaw.

Thank you so much for joining me today for Sunday Supper, I do hope you give this quick and easy Sheet Pan Sesame Glazed Meatballs a try! Take care and be well, xo Kelly

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Sheet Pan Sesame Glazed Meatballs

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Dinner, Main Course, Meal Prep – Chinese-inspired

By Original Recipe from Cooks Country – Serves: 2-4

Prep Time: 15 Minutes – Cooking Time: 25 Minutes – Total Time: ~40 Minutes

A different take on the classic Beef with Broccoli, these Sheet Pan Sesame Glazed Meatballs are moist and tender. With oven-roasted Broccoli.

Ingredients

• 1.5 lbs. 90 Percent Lean Ground Beef
• 1 cup Panko Breadcrumbs
• 2 Large Eggs, lightly beaten
• 4 Scallions, white parts minced, green parts sliced thin
• 2 tbsp. Chili-Garlic Sauce
• 2 tbsp. Toasted Sesame Oil, divided
• 3 tsp. Kosher Salt, divided
• 1 lb. Broccoli Florets, cut into 2-inch pieces
• 2 tbsp. Grapeseed or Vegetable Oil
• 1/4 cup Hoisin Sauce, plus extra for serving
• 1.5 tbsp. Toasted Sesame Seeds

Instructions

1

Preheat the oven to 400 degrees F. Position an oven rack on the upper middle position, about 8-inches away from the heating element. Spray a sheet pan with cooking spray, or brush the surface of the pan with grapeseed oil.

2

In a large mixing bowl, combine the lean ground beef, beaten eggs, panko breadcrumbs, minced white parts of scallions, chili garlic sauce, 1 tablespoon toasted sesame oil and 2.5 teaspoons Kosher salt.

3

Mix thoroughly with your hands. Use a 2-tablespoon cookie scoop to portion 16 meat balls. Then spray your hands with cooking spray and form each meatball into a tidy sphere.

4

Toss the broccoli florets in a medium bowl with 2 tablespoons grapeseed oil, remaining 1 tablespoon toasted sesame oil and remaining 1/2 teaspoon Kosher salt. Toss until the broccoli is evenly coated in oil and salt. Transfer to the same sheet tray as the meatballs.

5

Bake the meatballs and the broccoli for 20 minutes.

6

Meanwhile, in a small bowl, stir together 1/4 cup hoisin sauce and 1.5 tablespoons toasted sesame seeds.

7

After the 20 minutes in the oven, pull the sheet pan and temp the meatballs. They should read 160 degrees on an instant read meat thermometer. Switch the oven to broil – leave the oven rack in the upper middle position. Use a brush to brush the hoisin sesame glaze on the meatballs, coating the tops and sides of each meatball.

8

Once glazed, place the tray back in the oven. Watch them, we only want the glaze to begin sizzling. Turn the tray to get an even glaze-sizzle on all the meatballs. This should only take a few minutes. Pull the tray.

9

Before you plate the meatballs, smear a tablespoon of hoisin sauce in an arc on the plate, then place the meatballs on top of the sauce. Serve with steamed rice and sprinkle sliced scallion greens over the top of the plate.