Weeknight 30 Minute Sticky Ginger Sesame Chicken Meatballs

I've had this recipe for Sticky Ginger Sesame Chicken Meatballs saved since it came out and a few weeks back when I was trying to decide what to make for dinner I realized I had just about everything to make this one work.  I love that the substitutions are easy {orange juice for pomegranate juice, different vinegars, etc} but the core deliciousness remains.  The sauce elevates these meatballs and veggies and really makes this a quick and easy weeknight dinner.  Half Baked Harvest does it again!

Weeknight 30 Minute Sticky Ginger Sesame Chicken Meatballs

Ingredients
1 lb ground chicken {or turkey}
2 green onions, finely chopped, plus more for serving
1 inch fresh ginger, grated {I use the frozen cubes from TJ's so I always have ginger on hand}
1 clove garlic, minced
black pepper & salt
1 head broccoli, cut into florets
2 Tblsp sesame oil {or olive oil}
1/3 cup soy sauce
1/3 cup orange juice {or pomegranate juice or apple cider}
3 Tblsp hoisin sauce
3 Tblsp honey
2 Tblsp rice vinegar {or apple cider vinegar}
1 tsp crushed red pepper flakes {more or less to taste}
Steamed rice and sesame seeds for serving

Instructions
1. Preheat oven to 450.  Line baking sheet {or sheets} with parchment.
2. Add chicken, green onions, ginger, garlic, and pinch of pepper to bowl.  Mix until just combined.  Roll meat into tablespoon size meatballs {about 15} and place them on one side of of the prepared baking sheet.  Add broccoli to other side of baking sheet {or separate sheet if they do not fit} and toss with 1 tblsp oil, salt, and pepper.  Transfer to oven and bake for 15 minutes until meatballs are crisp and cooked through.
3. Meanwhile, combine 1 Tblsp oil, soy sauce, juice, hoisin, honey, vinegar and crushed red pepper flakes in medium sauce pan.  Set over medium-high heat and bring to boil.  Boil 5-8 minutes until sauce thickens and reduces by about 1/3.  Remove from heat.
4. Pour about half sauce over meatballs, tossing to combine.  Return to oven for 2-3 minutes until sauce coats meatballs.
5. Serve meatballs, broccoli, and extra sauce over bowls of rice topped with green onions and sesame seeds.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie