Name: SESAME SEARED CHICKEN MEATBALLS
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2/3 cups ketchup; 1/4 cups Worcestershire sauce; 2 tbsp rice cooking wine; 2 tbsp honey; 4 tbsp soy sauce; 2 1 ginger (peeled, finely grated); 1 tbsp freshly ground black pepper; 2 heads of broccoli; 2 tbsp vegetable oil; 1 pound ground chicken; 1 large egg (beaten); 4 large scallions (thinly sliced); 2 cloves garlic; 1/3 cup panko (Japanese breadcrumbs); 1 tbsp toasted sesame oil; 2 cups cooked rice; 1/2 cup sesame seeds; a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend

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SESAME SEARED CHICKEN MEATBALLS

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Prep Time10

Cook Time30

Total Time40

Ingredients

2/3 cups ketchup
1/4 cups Worcestershire sauce
2 tbsp rice cooking wine
2 tbsp honey
4 tbsp soy sauce
2 1 ginger peeled, finely grated
1 tbsp freshly ground black pepper
2 heads of broccoli
2 tbsp vegetable oil
1 pound ground chicken
1 large egg beaten
4 large scallions thinly sliced
2 cloves garlic
1/3 cup panko (Japanese breadcrumbs)
1 tbsp toasted sesame oil
2 cups cooked rice
1/2 cup sesame seeds
a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend

Instructions

Sauce: Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
Meatballs (1/3) : Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. your favorite Sel Magique, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. Sel Magique, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
Season with Sel Magique!
Recipe found on Bonappetit.com