Chicken and Broccoli Meatballs are a kid favorite dinner! These juicy, flavorful chicken meatballs can be enjoyed as is or served over rice!
Scale
Ingredients
- 2 pounds ground chicken
- 2 cups cooked broccoli, finely chopped (can use fresh fresh or frozen, defrosted broccoli)
- 1/2 cup breadcrumbs
- 2 tablespoons soy sauce
- 2 teaspoons ginger paste, or fresh grated ginger
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 egg, beaten
- Stir Fry Sauce (Or use a store bought stir fry or teriyaki baste & glaze)
- Sesame seeds and fresh parsley for garnish
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, add the chicken, broccoli, bread crumbs, soy sauce, ginger, salt, garlic powder, pepper and the egg. Mix with well to combine well then form into 2 inch meatballs. (we use a medium, 2″ scoop)
- Place the meatballs on a parchment lined baking sheet and bake for 18-20 minutes.
- While the meatballs are in the oven, make the stir fry sauce following our 5 Minute Stir Fry Sauce Recipe, or buy a bottle of your favorite store bought stir fry sauce or teriyaki baste & glaze.
- Add the baked meatballs to a large bowl. Pour just enough of the stir fry sauce to coat the meatballs and toss gently. You’ll have extra stir fry sauce left, which you can serve on the side or keep in the refrigerator for other uses.
- Garnish with sesame seeds and fresh parsley if desired then serve as is or over rice.
Recipe Notes
This recipe makes about 24 meatballs, so there are 4 meatballs in a serving.
Store: Store leftover meatballs in a container in the refrigerator for up to 3 days.
Reheat: Reheat leftover meatballs in the microwave until warmed through.
- Category: Dinner
- Method: Oven
- Cuisine: American
