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Sheet Pan Sticky Sesame Meatballs with Snap Peas

Close-up of Sheet Pan Sticky Sesame Meatballs glazed with sauce and sprinkled with sesame seeds, served over bright green snap peas.
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Make easy sticky sesame meatballs and snap peas on one sheet pan for a quick weeknight dinner with minimal cleanup.

Ingredients

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  • 1.5 lbs ground turkey or beef
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 lb snap peas, trimmed
  • 1/4 cup soy sauce (low sodium preferred)
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the ground meat, panko breadcrumbs, egg, 2 minced garlic cloves, 1 teaspoon ground ginger, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the meat mixture into 1-inch meatballs. Place them on one half of the prepared sheet pan, leaving space between them.
  4. Bake the meatballs for 12 minutes.
  5. While the meatballs bake, prepare the sticky sesame sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, 1 teaspoon grated ginger, and the remaining 2 minced garlic cloves.
  6. Heat the sauce over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 3 to 5 minutes. Remove from heat.
  7. After the meatballs have baked for 12 minutes, remove the pan from the oven. Push the meatballs to one side of the pan.
  8. Toss the trimmed snap peas with 1 tablespoon of vegetable oil and spread them on the empty side of the sheet pan.
  9. Brush half of the prepared sticky sesame sauce over the meatballs.
  10. Return the sheet pan to the oven and bake for another 8 to 10 minutes, or until the meatballs are cooked through (internal temperature of 165°F or 74°C) and the snap peas are tender-crisp.
  11. Remove the pan from the oven. Drizzle the remaining sauce over the meatballs and snap peas.
  12. Garnish with sliced green onions and sesame seeds before serving. Serve immediately over rice or quinoa if desired.

Notes

  • For slightly crispier meatballs, you can briefly brown them in a skillet before placing them on the sheet pan for the final bake.
  • If you prefer a thicker glaze, use 1.5 teaspoons of cornstarch in the sauce mixture.
  • You can substitute broccoli florets or sliced carrots for the snap peas if you prefer a different vegetable.

Nutrition

Find it online: https://afripaket.com/sheet-pan-sticky-sesame-meatballs-snap-peas/