Sesame Chicken Meatball Bowls

Sesame Chicken Meatballs and broccoli on top of rice in a white bowl with chopsticks.

4.61 from 48 votes

Sesame Chicken Meatball Bowls

Flavorful chicken meatballs are baked on a sheet pan with broccoli then tossed in a sweet and spicy sesame sauce. Serve over rice for balanced weeknight dinner!

Prep Time25

Cook Time15

Total Time40

Course: Chicken + Poultry

Cuisine: Asian

Keyword: bowls, chicken meatballs, meatballs, rice bowls, sesame chicken

Servings: servings

Author: Danae Halliday

Ingredients

Meatballs Bowls

1 egg
1/4 cup panko
Salt and fresh ground black pepper to taste
2 teaspoons low sodium soy sauce
2 teaspoons chili garlic sauce such as sambal oelek
2 teaspoons grated fresh ginger
1 clove garlic, grated
1/4 cup sliced green onions
2 tablespoons chopped cilantro
1 pound ground chicken
2 cups broccoli florets
2 cups cooked brown rice

Sauce

1/4 cup low sodium soy sauce
1/4 cup water
2 tablespoons hoisin
2 tablespoons rice vinegar
1 1/2 tablespoons honey
1 tablespoon sesame seeds
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1 clove garlic, grated
1 teaspoon grated fresh ginger
1/2 teaspoon of cornstarch combined with 1 teaspoon water to make a slurry

Instructions

Preheat oven to 425° F. and line a rimmed sheet pan with foil. Spray the foil with cooking spray.
In a mixing bowl whisk together all of the meatball ingredients except for the chicken. Add the chicken to the mixture and use your hands to combine until incorporated. Use a tablespoon or similar sized cookie scoop to scoop out the meat mixture. Form into balls and place them on one half of the sheet pan.
Add the broccoli florets to the other half of the sheet pan. Drizzle with olive oil, salt, and pepper and toss together. Spread the broccoli out into a single layer. Bake for 15 minutes or until the meatballs are cooked through and the broccoli is tender.
While the meatballs and broccoli cook combine all of the ingredients for the sauce except the cornstarch slurry in a saucepan. Whisk together and bring to a boil. Pour in the cornstarch slurry and stir the sauce until it thickens slightly, about 2-3 minutes. Add the meatballs to the sauce and stir until they're coated.
To assemble the bowls, divide the rice evenly into each bowl. Top with the meatballs and broccoli. Pour any extra sauce on top and garnish with sliced green onions, cilantro, and sesame seeds.

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