Oven Baked Chicken Meatballs and Green Beans Sheet Pan
These baked chicken meatballs with green beans are an easy sheet pan dinner made with ground chicken, ginger, garlic, and a flavorful sauce.
Servings: 4
Calories: 270kcal
Ingredients
For the chicken mixture:
- 1 pound lean ground chicken
- 3 green onions, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ teaspoon kosher salt
- 2 teaspoons sesame oil
For the green beans:
- 1 pound green beans, washed and trimmed
- 2 teaspoons olive or avocado oil
- Salt & pepper
For the sauce:
- ½ cup low sodium chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons cornstarch or arrowroot powder
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the lean ground chicken, green onions, cornstarch, garlic, ginger, salt, and sesame oil. Mix until just combined.
- Using a cookie scoop or your hands, form the mixture into evenly sized meatballs, about 1½ inches wide.
- Place the meatballs on one side of the prepared baking sheet, leaving room for the green beans.
- Add the green beans to the other side of the pan. Drizzle with oil, season with salt and pepper, and toss to coat evenly.
- Spread the green beans into a single layer and bake for 18–22 minutes, or until the meatballs are cooked through and the green beans are tender.
- While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together the chicken broth, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch.
- Cook for 3–4 minutes, stirring continuously, until the sauce thickens slightly.
- Remove the baking sheet from the oven and drizzle the sauce over the meatballs and green beans, or serve on the side for dipping.
- Serve warm on its own or with rice for a complete meal.
Notes
- Save time/prep ahead:
- Prep the sauce ahead - Mix the sauce ingredients together and refrigerate until ready to cook.
- Use pre-trimmed green beans - Saves prep time on busy nights.
- Make a double batch - Freeze extra meatballs for future meals.
- Form the meatballs early - You can shape the raw meatballs and refrigerate them a day ahead before baking.
- Serve multiple ways - Leftovers work well in rice bowls, lettuce wraps, or noodle bowls.
- These baked chicken meatballs are gluten free with the use of tamari. They are dairy free.
- The recipe can be found on My Fitness Pal by searching "BWB Baked Chicken Meatballs With Green Beans." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 23.2g | Protein: 25g | Fat: 11.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.6g | Cholesterol: 75mg | Sodium: 902mg | Potassium: 302mg | Fiber: 2.8g | Sugar: 12.9g
