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For this recipe, you need: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg Ground chicken gives the meatballs a soft texture. The breadcrumbs help bind them. Parmesan adds a nice flavor boost. The egg keeps everything together, making the meatballs juicy. You will also need: - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup sweet chili sauce - 1 teaspoon soy sauce - 1 teaspoon sesame oil - Salt and black pepper to taste Garlic and ginger bring fresh flavors. Sweet chili sauce adds sweetness and a bit of heat. Soy sauce gives a savory note. Sesame oil adds depth and richness. Don't forget to season with salt and pepper for balance. For the veggies, gather: - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 medium zucchini, sliced into half-moons - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder Broccoli adds crunch and nutrients. Red bell pepper brings vibrant color and sweetness. Zucchini offers a mild flavor and great texture. Olive oil helps roast the veggies perfectly. Garlic and onion powders enhance the overall taste. Each ingredient plays a vital role in making this dish flavorful and satisfying. Enjoy the process of gathering and preparing these ingredients! First, gather all your ingredients. You need ground chicken, breadcrumbs, Parmesan cheese, and an egg. Add minced garlic and fresh ginger for flavor. Pour in sweet chili sauce, soy sauce, and sesame oil. Don’t forget to season with salt and black pepper. Mix everything well in a large bowl. Use your hands or a spatula to combine. This helps ensure every bite is full of flavor. Now it’s time to shape the meatballs. Grab a handful of the mixture and roll it into a ball about 1.5 inches wide. Place each meatball on one side of your baking sheet. Make sure to leave space between them. This allows them to cook evenly and get that nice brown color. Let’s move on to the veggies. In another bowl, combine broccoli florets, sliced red bell pepper, and zucchini half-moons. Drizzle with olive oil and sprinkle garlic powder, onion powder, salt, and black pepper. Toss everything until the veggies are well coated. Spread them out on the other side of the baking sheet, away from the meatballs. Preheat your oven to 400°F (200°C). Place the baking sheet in the oven and bake for 20-25 minutes. Check that the meatballs reach an internal temperature of 165°F (74°C). The veggies should be tender but still bright. Once done, take it out and sprinkle sesame seeds on top. This adds a nice crunch and a pop of color. Enjoy your meal hot! To make juicy meatballs, use ground chicken that has some fat. This will keep them moist. Mix your meat with breadcrumbs and egg to add texture. Adding grated Parmesan also helps with flavor and moisture. Do not overmix the meat; this can make them tough. Shape them gently into balls, about 1.5 inches wide. For even cooking, place them apart on the baking sheet. Choosing the right vegetables is key. Broccoli, bell peppers, and zucchini work well together. Cut them into similar sizes to ensure even cooking. Toss them with olive oil and seasonings before baking. This helps them roast nicely and keeps them tender. Avoid overcrowding the pan; this prevents steaming. Spread them out to get a good char on the edges. To boost flavor, add fresh herbs or spices. Consider using cilantro or green onions as a topping. A drizzle of extra sweet chili sauce can brighten the dish. You can also sprinkle sesame seeds on top for crunch. Experiment with different sauces or marinades. Each adds a unique twist to this dish. Enjoy the process and let your taste guide you! {{image_4}} You can swap ground chicken for other proteins. Try ground turkey for a leaner option. Pork adds a rich flavor, while beef gives a hearty bite. If you prefer plant-based meals, use lentils or chickpeas. Form the mixture into meatballs the same way. Each protein offers a unique taste and texture, so experiment to find your favorite! Switch up the veggies for a new twist. Carrots, snap peas, or cauliflower all work well. You can mix in asparagus for a spring vibe. Use sweet potatoes for a hearty feel, or add eggplant for a Mediterranean touch. The key is to choose colorful, fresh vegetables. They not only boost nutrition but also make the dish look vibrant! To make this dish gluten-free, replace breadcrumbs with almond flour or gluten-free oats. This keeps the meatballs tender while fitting your dietary needs. For a low-carb twist, skip the breadcrumbs entirely. You can also use zucchini noodles instead of traditional pasta. This adds flavor while keeping carbs low. Enjoy guilt-free without missing out on taste! After cooking your sheet-pan sweet chili chicken meatballs, let them cool. Place the meatballs and veggies in an airtight container. Store them in the fridge for up to three days. This keeps them fresh and tasty. When you want to eat them, just take them out and reheat. If you want to save some for later, freezing works great. First, let the meatballs and veggies cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When ready, you can thaw them in the fridge overnight before reheating. To reheat your meatballs and veggies, you have a few options. You can use the oven for best results. Preheat the oven to 350°F (175°C). Place the meatballs and veggies on a baking sheet. Heat for about 15-20 minutes or until hot. You can also use a microwave. Just microwave in short bursts, stirring in between, until heated through. Always check that the meatballs are warm in the center. Enjoy your leftovers! The meatballs need to bake for 20 to 25 minutes. You should aim for an internal temperature of 165°F. This ensures they are fully cooked and safe to eat. Keep an eye on the veggies, too. They should be tender but still bright. Yes, you can use frozen vegetables. They make cooking easier and still taste great. Just make sure to thaw and drain them before adding them to the pan. This way, they won’t release too much water while baking. You can substitute ground turkey, beef, or pork for ground chicken. Each option brings a different flavor. If you want something lighter, turkey is a great choice. Choosing a different meat can change the dish, so feel free to experiment. Sweet chili sauce is not very spicy. It has a nice balance of sweet and mild heat. If you prefer more spice, you can add some red pepper flakes. This way, you can adjust the heat to your liking while enjoying the sweet flavor. In this blog post, we explored how to make delicious meatballs with ground chicken and fresh veggies. You learned about the key ingredients, step-by-step instructions, and ways to enhance flavors. We covered tips for juicy meatballs and storage methods, too. Overall, I hope you feel ready to try these tasty recipes. Simple changes can make your meals amazing and fun. Enjoy your cooking journey!

Sheet-Pan Sweet Chili Chicken Meatballs and Veggies

Delight in the flavors of Sheet-Pan Sweet Chili Chicken Meatballs & Veggies with this easy recipe! Juicy meatballs made from ground chicken are perfectly paired with vibrant veggies like broccoli, bell peppers, and zucchini, all roasted for a quick and healthy meal. In just 40 minutes, you can whip up this delicious dish that’s sure to impress. Click now to explore the full recipe and bring this tasty dinner to your table!
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Ingredients
  

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup sweet chili sauce

1 teaspoon soy sauce

1 teaspoon sesame oil

Salt and black pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Sesame seeds, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

    In a spacious mixing bowl, combine the ground chicken with breadcrumbs, grated Parmesan cheese, the egg, minced garlic, freshly grated ginger, sweet chili sauce, soy sauce, sesame oil, and a sprinkle of salt and black pepper. Mix thoroughly using your hands or a spatula until everything is well incorporated.

      Shape the mixture into meatballs, each about 1.5 inches in diameter. Arrange the meatballs in a single layer on one side of the prepared baking sheet, ensuring they're evenly spaced.

        In a separate mixing bowl, add the broccoli florets, sliced red bell pepper, and zucchini half-moons. Drizzle with olive oil and sprinkle in the garlic powder, onion powder, salt, and black pepper. Toss well until the vegetables are evenly coated with oil and seasoning.

          Spread the seasoned vegetables on the other side of the baking sheet, keeping them separate from the meatballs to allow for even cooking.

            Transfer the baking sheet to the preheated oven and bake for 20-25 minutes. Check that the meatballs are fully cooked (internal temperature should reach 165°F/74°C) and that the vegetables are tender but still vibrant.

              Once cooked, carefully remove the baking sheet from the oven. Add a finishing touch by sprinkling sesame seeds over the succulent meatballs and colorful veggies for added crunch and visual appeal.

                Serve the dish hot as a wholesome, balanced meal. For an extra burst of flavor, feel free to drizzle additional sweet chili sauce over the top before diving in.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4