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Sheet Pan Sticky Sesame Meatballs with Snap Peas

A close-up of Sheet Pan Sticky Sesame Meatballs coated in glaze and sesame seeds, served next to bright green snap peas.
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Make easy sticky sesame meatballs and crisp snap peas all on one sheet pan for a quick weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1 pound ground chicken or pork
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 pound fresh snap peas, trimmed
  • 1/4 cup soy sauce or tamari
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 tablespoons sesame seeds, toasted, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a medium bowl, gently combine the ground meat, panko breadcrumbs, egg, ground ginger, salt, and pepper. Mix just until combined; do not overmix.
  3. Roll the meat mixture into 1-inch meatballs. Place the meatballs on one side of the prepared baking sheet, leaving space between them.
  4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and minced garlic for the sauce.
  5. Pour half of the sauce mixture over the meatballs, tossing gently to coat.
  6. Place the trimmed snap peas on the other half of the baking sheet. Drizzle the snap peas with the vegetable oil and a pinch of salt and pepper.
  7. Bake for 15 minutes.
  8. While the meatballs bake, return the remaining half of the sauce to a small saucepan. Bring it to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
  9. Remove the sheet pan from the oven. Push the meatballs and snap peas together slightly. Drizzle the thickened sesame glaze over the meatballs.
  10. Return the pan to the oven and bake for another 5 to 8 minutes, or until the meatballs are cooked through (internal temperature of 165 degrees F for chicken, 160 degrees F for pork) and the sauce is bubbly and sticky.
  11. Remove from the oven. Garnish the meatballs and snap peas with toasted sesame seeds and sliced green onions before serving.

Notes

  • You can substitute ground turkey for chicken or pork in this recipe.
  • For extra flavor, roast the snap peas with a small amount of minced fresh ginger tossed with them.
  • If you prefer a spicier sauce, add 1/2 teaspoon of sriracha to the sauce mixture before simmering.

Nutrition

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