Description
A delicious and easy one-pan meal featuring juicy teriyaki-flavored takumi meatballs baked alongside colorful vegetables. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
1 pound ground chicken
1/4 cup panko breadcrumbs
1 large egg
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
1/2 cup teriyaki sauce
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick half-moons
1 cup broccoli florets
1 medium carrot, peeled and sliced into thin rounds
2 green onions, sliced thinly
1 tablespoon toasted sesame seeds
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the ground chicken, panko breadcrumbs, egg, soy sauce, grated ginger, minced garlic, and sesame oil. Mix gently until just combined.
Using your hands or a small scoop, form the mixture into 1 1/2-inch meatballs and place them evenly spaced on one half of the prepared sheet pan.
Arrange the bell peppers, zucchini, broccoli florets, and carrot slices on the other half of the sheet pan in a single layer.
Brush the meatballs generously with half of the teriyaki sauce. Reserve the remaining sauce for later.
Bake in the preheated oven for 20 minutes, or until the meatballs are cooked through and the vegetables are tender-crisp.
Remove the sheet pan from the oven. Brush the meatballs with the remaining teriyaki sauce and toss the vegetables gently to coat them with any pan juices.
Return the sheet pan to the oven and bake for an additional 5 minutes to caramelize the sauce.
Remove from the oven and sprinkle the meatballs and vegetables with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes