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Sheet Pan Sticky Sesame Meatballs with Snap Peas

Close-up of glazed Sheet Pan Sticky Sesame Meatballs served over bright green snap peas.
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Make easy sticky sesame meatballs and crisp snap peas all on one sheet pan for a fast weeknight dinner.

Ingredients

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  • 1 pound ground chicken or turkey
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 pound fresh snap peas, trimmed
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha (optional)
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the ground meat, panko breadcrumbs, egg, ground ginger, garlic powder, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into uniform meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on one half of the prepared sheet pan, leaving space between them.
  4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), and minced garlic to create the sauce base.
  5. Pour half of the sauce mixture over the meatballs, turning them gently to coat.
  6. Toss the trimmed snap peas with the vegetable oil and a pinch of salt and pepper. Spread the snap peas on the other half of the sheet pan, ensuring they are in a single layer.
  7. Bake for 15 minutes.
  8. While the meatballs bake, return the remaining half of the sauce base to the small bowl. Whisk in the cornstarch slurry. Heat this mixture in a small saucepan over medium heat, stirring constantly, until it thickens slightly, about 1 to 2 minutes. Remove from heat.
  9. After 15 minutes of baking, remove the sheet pan from the oven. Brush the meatballs with half of the thickened sticky sesame sauce. Toss the snap peas gently.
  10. Return the pan to the oven and bake for another 5 to 8 minutes, or until the meatballs are cooked through (internal temperature reaches 165 degrees Fahrenheit) and the snap peas are tender-crisp.
  11. Remove the pan from the oven. Drizzle the remaining thickened sauce over the meatballs and snap peas. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • Serve these meatballs and peas over cooked white or brown rice, or with noodles.
  • For a different flavor, substitute ground pork for the chicken or turkey.
  • If you prefer a thicker glaze, use 1.5 teaspoons of cornstarch in the slurry mixture.

Nutrition

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