Chicken Meatballs and Charred Broccoli

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet and sour sauce that comes with it. The sauce on these meatballs is a winner brushed on pork chops or chicken wings too.

Sauce:
⅔ cup ketchup
¼ cup Worcestershire sauce
2 Tbsp. rice cooking wine
2 Tbsp. pure honey
4 tsp. soy sauce
1 (½") piece ginger, peeled, finely grated
½ tsp. black pepper, freshly ground

Meatballs and Assembly:
2 heads broccoli (about 1½ lb)
2 Tbsp. vegetable oil, divided
2½ tsp. kosher salt, divided
crushed red pepper flakes (optional)
1 lb ground chicken
1 large egg, beaten to blend
4 scallions, thinly sliced
2 cloves garlic, finely grated
1 (2") piece ginger, peeled, finely grated
⅓ cup panko (Japanese breadcrumbs)
1 Tbsp. toasted sesame oil
¼ tsp. black pepper, freshly ground

To Serve:
cooked rice and sesame seeds

Sauce:
Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

Meatballs and Assembly:
Place a rack in upper third of oven; preheat to 450°F (230°C/210°C fan, Gas Mark 8). Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½" diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14-18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.

Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

Makes 4 servings.