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Sheet Pan Sticky Sesame Meatballs with Snap Peas

Close-up of glazed Sheet Pan Sticky Sesame Meatballs with snap peas and sesame seeds.
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Prepare savory meatballs coated in a sweet and sticky sesame glaze, cooked on a single sheet pan alongside fresh snap peas for a simple weeknight meal.

Ingredients

Scale
  • 1.5 lbs ground beef or turkey
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 lb snap peas, trimmed
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 teaspoons sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the ground meat, panko breadcrumbs, egg, minced garlic, ground ginger, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the 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, and sesame oil to create the base sauce. Set aside half of this sauce for glazing later.
  5. In a separate small bowl, whisk the cornstarch and water together until smooth to create a slurry. Whisk this slurry into the remaining half of the sauce base.
  6. Pour the thinner sauce mixture over the meatballs on the sheet pan. Gently toss the meatballs in the sauce to coat them lightly.
  7. Place the sheet pan in the preheated oven and bake for 15 minutes.
  8. While the meatballs bake, toss the trimmed snap peas with the 1 tablespoon of vegetable oil and a pinch of salt.
  9. After 15 minutes, remove the sheet pan from the oven. Push the meatballs to one side and spread the seasoned snap peas onto the empty side of the pan.
  10. Return the pan to the oven and bake for another 8 to 10 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F or 74°C) and the snap peas are tender-crisp.
  11. While the pan finishes baking, heat the reserved half of the sauce base in a small saucepan over medium heat until it simmers and thickens slightly, about 2 minutes.
  12. Remove the sheet pan from the oven. Drizzle the thickened glaze over the hot meatballs.
  13. Garnish the meatballs and snap peas with sesame seeds and sliced green onions before serving directly from the pan or plating.

Notes

  • For extra flavor, you can lightly brown the meatballs in a skillet before placing them on the sheet pan, though this adds a step.
  • If you prefer a thicker glaze, cook the reserved sauce longer until it reduces more.
  • Use low-sodium soy sauce to control the overall salt content of the dish.

Nutrition

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