Sheet Pan Chicken Meatballs with Broccoli (Grain-Free)

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Adapted from Bon Appetit.


For the Sauce:

For the broccoli

  • 2 heads of broccoli (about lb.), but into 2” pieces
  • 2 Tbsp. ghee, melted (or coconut oil for dairy-free)
  • 1 teaspoon Celtic sea salt

For the meatballs:

  • 1 lb. ground chicken
  • 1 large egg, beaten (or 1 gelatin egg for egg-free)
  • 4 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 two-inch piece ginger, peeled, minced
  • 1/3 cup ground plantain chips
  • 1 Tbsp. toasted sesame oil
  • 1/4 tsp. freshly ground black pepper
  • 1 teaspoon Celtic sea salt
  • Sesame seeds (for serving)


  1. Stir together the ketchup, Worcestershire sauce, vinegar, honey, tamari, and ginger in a small saucepan. Bring the sauce to a simmer over medium-low heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Pour about a 1/4 cup of the glaze in a small bowl and set aside.
  2. Preheat the oven to 425ºF and adjust the rack to the middle position. Line a baking sheet with parchment paper. Place the broccoli on the lined pan and toss with ghee and sea salt. Push broccoli to one side of the pan, but so they are still in a single layer.
  3. Mix the chicken, egg, green onions, garlic, ginger, plantains, sesame oil, black pepper and sea salt in a medium bowl. Using a 1 1/2” cookie scoop, scoop balls and place on the baking sheet. Brush the meatballs, using a pastry brush, with the 1/4 cup of glaze that was set aside.
  4. Roast the broccoli and meatballs for 20 minutes, until the broccoli is just golden brown on the edges and the meatballs are cooked through.
  5. ?Serve the meatballs and broccoli with the remaining glaze. I like to serve this dish with cauliflower “rice” or soaked brown rice and butter.