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Ginger Sesame Chicken Meatballs Recipe – delicious chicken meatballs made from scratch with a sweet and savory ginger sesame sauce!
If you love delicious, sweet and savory, hearty recipes, this one is a keeper!
We’re baking chicken meatballs, which are super simple and easy to make – even for beginners – and baking them to tender, delicious perfection – and then tossing them in a delicious sesame ginger sauce that everyone loves.
This delicious dinner is a family favorite – we hope you love it as much as we do.
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Table of contents
Ginger Sesame Chicken Meatballs
This sticky, savory, and sweet chicken meatballs recipe is full of sweet and savory flavor your whole family will love – with ginger, sriracha, soy, honey, sesame oil, and lots of garlic. You can eat these meatballs on their own, over rice, in a stir fry with lots of fresh veggies, in a wrap or sandwich – the sky is the limit!
These asian chicken meatballs are packed with flavor – and use simple, fresh ingredients so you can feel good about making them for your family.
We love to serve these meatballs with rice, Garlic Chinese Style Green Beans, Vegetable Spring Rolls, Easy Spicy Edamame, and Pan Seared Thai Chili Scallops!
- You can make the sauce while the meatballs bake, so this dish comes together quick – feeding your family in less than 30 minutes!
- This dish can be made keto – using a few simple, easy swaps like coconut aminos and eliminating honey. It won’t be as sweet – but still packed with flavor!
- Picky eaters love this dinner – and you can feel good about serving it to them!
- We love the simple, delicious sticky sweet flavor from this sauce – it is great with chicken.
Ginger Sesame Glaze
You’re going to want to make a big batch of this sesame glaze and serve it over everything – it really is so delicious. We’ve served it over pork tenderloin, pork chops, salmon, scallops, and chicken thighs – it’s incredibly versatile!
- 1/3 cup soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1/4 cup honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 teaspoons ultragel foodstarch (or cornstarch slurry of 2 teaspoons cornstarch with 2 teaspoons water)
To make the glaze, you’ll add all of the ingredients to a saucepan, whisking them until well combined. Bring to a boil and let boil until thickened, about 4-5 minutes.
Tips To Perfect Chicken Meatballs
Making chicken meatballs is super simple – just toss the ingredients in a bowl, mix, and roll into balls – but there are a few tips to keep your meatballs perfect, every single time.
We’re sharing our best tips for how to make chicken meatballs below:
- Chicken meatballs will look a bit wet going into the oven – this is normal – they will firm up as they cook. Chicken can look a bit more “loose” than beef before baking.
- Oil your hands before rolling meatballs to help keep chicken from sticking to your hands. Ground chicken is super sticky – it really does help to prep your hands first!
- Don’t skip the egg. Your chicken will look a bit more wet so you’ll be tempted to skip the egg in your chicken meatballs, but the additional fat brings so much flavor and richness. Don’t skip the egg!
- Brown after baking. We usually just bake our meatballs, but sometimes want to brown them up a bit in the pan after baking. Normally we advocate browning dishes before they go in the oven – but because these chicken meatballs really need to set in the oven, it is best to brown them in a pan after baking if you’d like to give them a bit more color and crunch.
What To Serve With Sticky Chicken Meatballs
Sesame ginger chicken meatballs pair perfectly with a number of delicious side dishes – from vegetables to rice to easy desserts!
We’re spotlighting a few of our recent favorite side dishes below:
You can find our complete side dish recipe archives here.
Other Chicken Recipes You’ll Love
If you’re looking for more delicious, easy chicken recipes, please check out some of our recent favorites:
You can find our chicken recipe archives here.
Recipe FAQs
Chicken is fully cooked at 165 degrees Fahrenheit.
We like to fully cook chicken meatballs before freezing instead of forming and freezing raw. Meatballs can be frozen for up to four months.
Chicken meatballs can be stored in an airtight container in the refrigerator for up to four days.
Glaze not used on chicken can be stored in an airtight container in the refrigerator for up to one week.
Ginger Sesame Chicken Meatballs Recipe
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Ginger Sesame Chicken Meatballs Recipe
Equipment
Ingredients
For the meatballs:
- 1 lb ground chicken or ground turkey
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup breadcrumbs or crushed saltine crackers – omit for keto
- 1 egg
- ½ teaspoon garlic powder or 1 clove minced garlic
- ½ teaspoon onion powder or 2 Tablespoons diced fresh onion
- ½ teaspoon dried oregano
- ¼ cup fresh parsley chopped
For the Glaze:
- ⅓ cup soy sauce keto- use coconut aminos
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- ¼ cup honey keto – use allulose
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 teaspoons ultragel foodstarch or cornstarch slurry of 2 teaspoons cornstarch with 2 teaspoons water
- sesame seeds to garnish, optional
Instructions
- Preheat oven to 350 degrees, and line a baking sheet with nonstick foil or parchment paper.
- Add meatball ingredients to a large bowl. Using your hands or a spoon, mix well.
- Lightly cover hands in a bit of olive oil to keep chicken from sticking to your hands.
- Roll chicken into 1"-1 1/2" balls, placing on lined baking sheet when formed.
- Bake 18-20 minutes, until meatballs are 165 degrees internal temperature.
- In a saucepan on medium high heat, combine ingredients for glaze. Whisk well to combine and bring to a boil. Let boil for about 5 minutes, until sauce has thickened.
- When meatballs have cooked, remove from oven and toss in glaze.
- Top with green onions and sesame seeds.
- Serve.
