Past Recipes
Asian Sheet Pan Meatballs

Asian Sheet Pan Meatballs with Greens and Creamy Peanut Sauce

See upcoming menus

Get weekly recipes and ingredients delivered.

Chef Elana had us at meatballs. The beloved classic is updated with some of our favorite Asian flavors: scallions, ginger, soy sauce, and gochujang—a spicy Korean chili paste. Meatballs are roasted together with Chinese broccoli and bok choy on a single sheet pan for easy cleanup. A dreamy peanut sauce is rich, creamy, and perfect drizzled on top.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Elana

    By Chef Elana

    Ingredients & Equipment

    What we send

    • garlic
      • 3 cloves
      • garlic
    • inch ginger
      • 1/4
      • inch ginger
    • lime
      • 1
      • lime
    • scallions
      • 4
      • scallions
    • baby bok choy
      • 6 ounces
      • baby bok choy
    • Chinese broccoli
      • 6 ounces
      • Chinese broccoli
    • ground beef
      • 12 ounces
      • ground beef
    • Little Soya (GF Soy Sauce) PC's
      • 2 packets
      • Little Soya (GF Soy Sauce) PC's
    • gochujang
      • 1 teaspoon
      • gochujang
    • sesame oil
      • 1 tablespoon
      • sesame oil
    • peanut butter
      • 1/4 cup
      • peanut butter
    • dark brown sugar
      • 1 teaspoon
      • dark brown sugar

    What You’ll Need

    • aluminum foil
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450[degrees]F. Mince garlic. Trim and discard skin of ginger and mince. Halve lime. Rinse remaining produce. Trim and discard scallion roots and thinly slice whites and light greens. Trim and discard tough roots of bok choy and cut crosswise into ¼-inch slices. Cut Chinese broccoli crosswise into ¼-inch slices. Pat beef dry with paper towel.
    2. Form Meatballs

      Form Meatballs

      In a large bowl, combine beef with 1 packet soy sauce, ½ of gochujang, ½ of garlic, ½ of ginger, and ½ of scallion whites and light greens. Season with ½ teaspoon kosher salt and pepper. Using your hands, mix well. Divide mixture evenly and form into 8-10 balls, about 1½-inches in diameter. Arrange in a single layer on ⅓ of a foil-lined baking sheet.
    3. Season Greens

      Season Greens

      On other ⅔ of baking sheet, toss bok choy and Chinese broccoli with sesame oil, remaining garlic, remaining ginger, remaining scallion whites and light greens, ½ teaspoon kosher salt and pepper. Arrange in a single layer. Use scallion dark greens to garnish your breakfast eggs.
    4. Roast Meatballs and Greens

      Roast Meatballs and Greens

      Transfer meatballs and greens to oven and roast until meatballs are browned on outside and cooked through and greens are tender and crisping, about 12 minutes.
    5. Make Peanut Sauce

      Make Peanut Sauce

      While meatballs and greens roast, whisk together peanut butter, brown sugar, juice of 1 lime, remaining soy sauce, and as much remaining gochujang as desired in a small bowl. Slowly whisk in 2-4 tablespoons hot water until sauce is just thinned. Taste and add salt and pepper as needed.
    6. Plate Meatballs

      Plate Meatballs

      Serve meatballs atop a bed of roasted greens. Drizzle over peanut sauce and use the rest for dipping!
    What is Plated?
    • 1. Pick chef-designed recipes.

      1. Pick chef-designed recipes.

      Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

    • 2. Get your customized box.

      2. Get your customized box.

      Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

    • 3. Enjoy your perfect dinner.

      3. Enjoy your perfect dinner.

      Experience quality time—in the kitchen and at the table—with the people that matter most.