Sheet-pan chicken meatballs and charred broccoli from Bon Appétit Magazine, March 2019 (page 16) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashley_84p4kf on February 12, 2026

    Our family loves this recipe, and we make it often. The flavors are bold--so you'll have to like that sort of thing--but these truly are great. We have often swapped out the scallions for shallots in the final recipe to great success, and we leave the water out of the meatballs as well. (They really don't need them.) For less spicy meatballs, dial back the grated ginger; using the 2" called for in the recipe is a little much for us, so I dial it back to 1" for a mixed crowd. We've added all sorts of veggies to the sheet pan successfully, from green beans to bell peppers to corn. The world is truly your oyster as long as the veggies roast at approximately the same speed.

  • anya_sf on May 15, 2020

    I cooked more broccoli and had to put it on a separate sheet pan. Even with less broccoli, I think the meatballs would be pretty crowded. The meatball mixture was super wet, but I was able to shape it after chilling for an hour. Using a scoop, I got 16 meatballs (still somewhat squat). Cooking time of 18 minutes was good, with just a couple of minutes under the broiler (mine runs hot). The reduced sauce (and you definitely need to reduce it to meld the flavors) was surprisingly zesty/spicy - not sure from what - black pepper? ginger? But we really liked it, just had to be careful with the amount. And I just realized I accidentally used rice vinegar instead of rice wine - perhaps that helped balance the sweetness. I skipped the red pepper flakes in the meatballs. My son the ketchup lover gave this 5 stars, and my husband and I also quite enjoyed it.

  • jumali on February 05, 2020

    We thought these were just ok. The meatballs were very tender. But I found the sauce to be too pungent, even though I cut the Worcestershire sauce in half.

  • excurvatus on October 27, 2019

    I would go lighter on the Worcestershire if I made this again. on that front - I might, I might not. It sure is beautiful, though!

  • clcorbi on March 28, 2019

    I really enjoyed this. The sauce is pretty sweet--I might cut down on the ketchup/brown sugar next time. Otherwise, delicious, and very fast.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.