Sauce

This friendly weeknight supper takes its hint from Japanese grilled chicken meatballs (tsukune), and the shiny, sweet-and-sour sauce that features it.

Active ingredients

Sauce

• 2/3 cup catsup
• 1/4 cup Worcestershire sauce
• 2 Tablespoon. rice cooking white wine or water
• 2 Tablespoon. honey
• 4 tsp. soy sauce
• 1 1/2″ piece ginger, peeled, carefully grated
• 1/2 tsp. newly ground black pepper

Meatballs and Assembly

• 2 heads of broccoli (about 1 1/2 pound.)
• 2 Tablespoon. grease, divided
• 2 1/2 tsp. kosher salt, divided
• Squashed red pepper flakes (optional)
• 1 pound. ground chicken
• 1 big egg, beaten to mix
• 4 scallions, very finely sliced
• 2 garlic cloves, carefully grated
• 1 2″ piece ginger, peeled, carefully grated
• 1/3 cup panko (Japanese breadcrumbs)
• 1 Tablespoon. toasted sesame oil
• 1/4 inch chile powder
• 1/4 tsp. newly ground black pepper
• Cooked rice and sesame seeds (for serving)

Preparation

• Mix catsup, Worcestershire sauce, white wine (if utilizing), honey, soy sauce, ginger, and pepper in a little pan. Step out 1/4 cup mix into a little bowl; reserved for glazing meatballs later on. Bring staying mix to a simmer over medium-high heat, stirring periodically and minimizing heat if required, up until sauce thickens, about 5 minutes. Transfer sauce to a little bowl, chile powder.