Sesame chicken meatballs with rice

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.

2. Add the chicken, egg, crumbs, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls, placing them on one side of the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli or winter squash to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. 

3. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

4. Meanwhile, combine the 1 tablespoon oil, the soy sauce, orange juice, JAF’s Coconut Syrup, vinegar, and crushed chili flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat. 

5. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. 

6. Serve the meatballs and sauce over bowls of rice along with broccoli on the side, topped with additional green onions and sesame seeds. 

7. Enjoy! 

FAQs

1. Why are my chicken meatballs dry?

Ground chicken is very lean, so overbaking can dry them out. Bake just until cooked through (internal temperature of 165°F / 74°C). Also, avoid overmixing the meat mixture, which can make meatballs dense and tough.

2. Why is my glaze too thin?

If the sauce hasn’t reduced enough, continue simmering for a few more minutes until it thickens and becomes glossy. It should coat the back of a spoon. Remember it thickens slightly more as it cools.

3. Why is my brown rice mushy?

Brown rice can become mushy if overcooked or if too much water is used. Use a 1:2 ratio (1 cup rice to 2 cups liquid), simmer gently, and allow it to rest covered for 10 minutes before fluffing.

4. Can I make this recipe ahead for meal prep?

Yes. Store meatballs, rice, and vegetables separately in airtight containers for up to 4 days. Reheat and add glaze just before serving for the best texture.

5. How do I know when the chicken meatballs are fully cooked?

They should be lightly golden on the outside and reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut one open — it should be fully opaque inside with no pink.

6. Why is my brown rice undercooked or hard?

Brown rice takes longer than white rice. Simmer for 35–45 minutes and keep it covered. If still firm, add 2–3 tablespoons of hot water, cover, and cook a few more minutes.