Sheet-Pan Hoisin-Glazed Turkey Meatballs with Sesame Broccoli

Steps

1. Step 1

   Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.

   425°F

2. Step 2

   In a large bowl, combine the ground turkey, panko, beaten egg, ginger, garlic, the white parts of the scallions, soy sauce, sesame oil and salt. Mix with your hands just until evenly combined; don't overwork it or the meatballs turn dense.

   5 min

   • 1 lb ground turkey
   • 1/2 cup panko breadcrumbs
   • 1 egg
   • 1 tbsp fresh ginger
   • 3 cloves garlic
   • 2 scallions
   • 1 tbsp soy sauce
   • 1 tsp toasted sesame oil
   • 1/2 tsp salt
3. Step 3

   With damp hands, roll the mixture into about 20 meatballs, a generous tablespoon each (roughly 1 1/2 inches across). Place them down the center third of the sheet pan, spaced apart.

   10 min

4. Step 4

   Toss the broccoli florets with the neutral oil and a few pinches of salt, then spread them on both sides of the meatballs in a single layer, cut sides down.

   3 min

   • 1 1/2 lb broccoli (about 2 heads)
   • 2 tbsp neutral oil
   • salt
5. Step 5

   Roast for 15 minutes, until the meatballs are cooked through (165°F in the center) and the broccoli is tender with browned edges.

   15 min, hands-off · 425°F

6. Step 6

   While the pan roasts, whisk together the hoisin, soy sauce, rice vinegar, honey, sesame oil and red pepper flakes in a small bowl.

   3 min

   • 1/3 cup hoisin sauce
   • 2 tbsp soy sauce
   • 1 tbsp rice vinegar
   • 1 tbsp honey
   • 1 tsp toasted sesame oil
   • 1/4 tsp red pepper flakes
7. Step 7

   Switch the oven to broil. Brush the meatballs generously with about two-thirds of the glaze and scatter the scallion greens over the whole pan. Broil 2 to 4 minutes, watching closely, until the glaze bubbles and looks lacquered and the scallions are lightly charred.

   4 min

   • 2 scallions
8. Step 8

   Sprinkle everything with sesame seeds and serve, with the remaining glaze spooned over or alongside for dipping.

   • 1 tbsp sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026