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- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated For the chicken meatballs, I use ground chicken as the base. It is lean and holds flavor well. Breadcrumbs help bind the meatballs and give them a nice texture. I add grated Parmesan cheese for a salty kick and richness. The egg acts as a binder, keeping everything together. Finally, I mix in minced garlic and fresh ginger for depth and zing. - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 medium zucchini, sliced The veggies add color and nutrition. I love using broccoli florets for their crunch and health benefits. Red bell pepper brings sweetness and a pop of color. The zucchini adds a tender texture and absorbs flavors well. - 1/4 cup sweet chili sauce - 1 teaspoon soy sauce - 1 teaspoon sesame oil - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder The sweet chili sauce is the star of this dish. It adds a sweet and spicy note. I add soy sauce for saltiness and umami. A hint of sesame oil gives a nutty flavor. I drizzle olive oil over the veggies to help them roast nicely. Finally, I sprinkle in garlic powder and onion powder for extra taste. With these ingredients, you create a dish that shines in flavor and nutrition. - Start by preheating your oven to 400°F (200°C). This heat level cooks the meatballs well while keeping the veggies crisp. - Next, line a large baking sheet with parchment paper. This step helps with easy cleanup and prevents sticking. - In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, grated ginger, sweet chili sauce, soy sauce, sesame oil, salt, and pepper. Mix these ingredients thoroughly until they blend into a smooth mixture. - Now, form the mixture into meatballs about 1.5 inches in diameter. Place them on one side of the prepared baking sheet. This spacing allows even cooking. - In a separate bowl, toss the broccoli florets, red bell pepper slices, and zucchini rounds with olive oil, garlic powder, onion powder, salt, and pepper. Ensure every veggie gets coated well. - Spread the seasoned veggies on the other side of the baking sheet. Keep them separate from the meatballs for better cooking. - Place the sheet pan in the oven and bake for 20-25 minutes. The meatballs should reach an internal temperature of 165°F (74°C), and the veggies need to be tender. - After baking, remove the sheet pan from the oven. Sprinkle sesame seeds over the meatballs and veggies. This adds a nice crunch and flavor to your dish. To make great meatballs, you want a nice texture. Use ground chicken that is fresh. Mix it well with breadcrumbs, Parmesan cheese, and egg. This helps bind the meatballs together. Avoid overmixing. This keeps them tender. Aim for meatballs about 1.5 inches in size. They cook evenly this way. For cooking time, bake the meatballs for 20-25 minutes at 400°F (200°C). Check to make sure they reach 165°F (74°C). This ensures they are safe to eat. If you want extra crispiness, broil them for a minute or two at the end. You can change the veggies based on what you like. Try carrots, snap peas, or bell peppers. Each adds a unique flavor and crunch. Adjust the seasoning to fit the veggies you choose. For example, add a pinch of cayenne for more heat. When you use different veggies, remember to adjust the cooking time. Harder vegetables like carrots take longer than soft ones like zucchini. Keep an eye on everything to ensure perfect cooking. For side dishes, serve this meal with rice or quinoa. They soak up the sweet chili sauce well. You can also add a fresh salad for a crunchy contrast. To make your dish look great, arrange the meatballs and veggies artfully on the plate. Drizzle extra sweet chili sauce on top for a pop of color and flavor. Finish with sesame seeds for a nice touch. This makes your meal look and taste amazing! {{image_2}} You can make this dish low-carb by swapping out the veggies for cauliflower rice. Cauliflower rice is light and fluffy. It adds a nice texture without the carbs. You can simply sauté it in a pan for a few minutes. This way, you keep your meal tasty and healthy. If you want to change the meat, try ground turkey or pork. Both options work well and keep the flavor. You can even use plant-based meat for a vegetarian twist. Just ensure the plant-based option has good flavor and texture. To give your meatballs more kick, add some crushed red pepper flakes. This will spice up the sweet chili sauce and add a nice heat. You can also try adding sriracha or hot sauce to the mix for an extra kick. If you're looking for new flavors, explore different sauces. You can use teriyaki or hoisin sauce instead of sweet chili. These will change the taste while keeping it yummy. Marinades can also enhance the meatballs. Try marinating the chicken mix a few hours before cooking for deeper flavor. For busy days, you can prep these meatballs ahead of time. Make the meatballs and store them in the fridge for up to two days. This saves time on busy weeknights. If you want to freeze them, lay the meatballs on a baking sheet first. Freeze them for about an hour, then transfer them to a freezer bag. This keeps them from sticking together. When you’re ready to eat, thaw them overnight in the fridge. Reheat them in the oven or microwave until hot. Enjoy a quick meal without the fuss! To store leftovers, use airtight containers. Glass or plastic containers work well. Keep the meatballs and veggies separate if you can. This keeps everything fresh. You can store them in the fridge for up to three days. After that, the quality may drop. Reheat your leftovers in 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 10-15 minutes. You can also use a microwave. Just cover the dish to keep the moisture. This helps keep the texture and flavor intact. To freeze meatballs and veggies, let them cool first. Place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. To thaw, place them in the fridge overnight. For quicker thawing, use the microwave on low power. It takes about 15 minutes to prep and 20-25 minutes to cook. You can have this dish ready in about 40 minutes. Preheating the oven and chopping the veggies will be part of your prep time. Yes, you can use ground turkey, beef, or pork instead of chicken. Each meat will add a unique flavor. Just remember to adjust cooking times if you switch to beef or pork. If you want a gluten-free option, use almond flour or crushed cornflakes. You can also use oats or ground flaxseed. These will help bind the meatballs without gluten. The meatballs have a sweet taste because of the sweet chili sauce. It adds a nice, mild kick without being too hot. You get a mix of sweet and savory in every bite. Yes, you can prepare the meatballs and veggies ahead of time. Store them in the fridge for up to two days. You can also freeze them for longer storage. Just thaw before cooking. Chicken meatballs with veggies on a sheet pan are simple and tasty. You learned key ingredients, easy steps, and ways to store leftovers. You can change flavors and make this dish your own. Experiment with spices and sauces to match your taste. Keep it in the fridge or freezer for later meals. Enjoy your cooking adventure and watch how fun it can be! Make these meatballs today and share with friends or family.

Sheet-Pan Sweet Chili Chicken Meatballs and Veggies

Satisfy your cravings with these delicious sheet-pan sweet chili chicken meatballs and veggies! This easy recipe combines juicy ground chicken, vibrant vegetables, and a zesty sweet chili sauce for a tasty meal that’s perfect for weeknights. Ready in just 40 minutes, it's a hassle-free way to enjoy a wholesome dinner. Click through to explore this flavorful recipe and elevate your meal time today!
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Ingredients
  

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 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 pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced

1 medium zucchini, sliced

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) and line a large baking sheet with parchment paper.

    In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, grated ginger, sweet chili sauce, soy sauce, sesame oil, salt, and pepper. Mix well until fully incorporated.

      Form the mixture into meatballs, about 1.5 inches in diameter, and place them on one side of the prepared baking sheet.

        In a separate bowl, toss the broccoli, bell pepper, and zucchini with olive oil, garlic powder, onion powder, salt, and pepper.

          Spread the veggies on the other side of the baking sheet, keeping them separate from the meatballs.

            Place the sheet pan in the oven and bake for 20-25 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.

              Once done, remove the sheet pan from the oven and sprinkle sesame seeds over the meatballs and veggies for added crunch and flavor.

                Serve hot as a wholesome meal, drizzled with extra sweet chili sauce if desired.

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