Asian Sticky Sesame Ginger Chicken Meatballs

My Sticky Sesame Ginger Chicken Meatballs are savory, sweet, and full of bold Asian-inspired flavor. Juicy ground chicken is mixed with garlic, ginger, scallions, and a healthy dose of soy sauce for a simple but flavorful base. A touch of panko gives the meatballs just the right texture – tender with a bit of bite.

The real magic happens when the meatballs are simmered in a glossy, sticky sauce made with soy sauce, rice vinegar, oyster sauce, and a hint of sugar. It’s tangy, sweet, and salty all at once. The kind of sauce you’ll want to spoon over everything. Just before serving, a drizzle of toasted sesame oil and sprinkling of roasted sesame seeds adds a warm, nutty finish that brings all the flavors together (and gives this dish its name!).

Serve these meatballs over rice, tuck them into lettuce wraps, or add them to noodle bowls. Don’t forget the extra chopped green onions on top for a pop of freshness!

I also added some kabocha (Japanese squash) on the side to eat with these, but any vegetable is great, honestly. Kabocha is just so easy to throw in the oven and roast, so I threw them in alongside the meatballs for a perfectly balanced meal!

Several Ways to Enjoy These Meatballs:

One of the best things about these Sticky Sesame Ginger Chicken Meatballs is how versatile they are. You can serve them a different way every time and never get bored. Whether you’re craving something cozy like a rice bowl, something light like lettuce wraps, or something quick and fun like party skewers, these meatballs fit right in.

They’re also perfect for meal prep. Make a batch at the beginning of the week and you’ve got the building blocks for multiple easy lunches or dinners. They reheat well, stay juicy, and the flavor only deepens over time. You can enjoy them hot over rice one night, tucked into a salad the next, and rolled into a wrap the day after that. If you love variety without the extra effort, these meatballs are a must-make.

Plus, I feel like it’s harder to get sick of leftovers when you find different ways to eat them and spice things up! Here’s some ways I like to enjoy these meatballs:

• Over rice: A classic pairing that soaks up all that sticky, savory sauce
• In lettuce wraps: Light and fresh; add pickled veggies or shredded carrots for crunch
• Packed in a bento box: Pair with rice, steamed veggies, and a soft-boiled egg for a balanced meal
• Tossed with noodles: Serve with soba, udon, or ramen and stir-fried vegetables
• Over an Asian-inspired salad: Great hot or cold on top of shredded cabbage, cucumbers, and a sesame dressing
• As a party appetizer: Serve on toothpicks or skewers with extra sauce for dipping
• With rice paper or seaweed wraps: Create DIY hand rolls or fusion-style wraps with your favorite fillings
• In a grain bowl: Combine with quinoa, farro, or brown rice and roasted veggies for a hearty meal prep option

How to Make This Recipe:

1. Start by mixing the meatball ingredients together: ground chicken, green onions, ginger, garlic, black pepper, panko, and a little soy sauce.
2. Form into small meatballs (about 1 to 1½ inches) and place them on a baking sheet.
3. Bake at 400°F for 16–18 minutes, or until fully cooked and lightly browned.
4. While the meatballs bake, make the sauce. Add the soy sauce, water, oyster sauce, sugar, and rice vinegar to a saucepan over medium heat.
5. Stir and simmer for a few minutes until the sauce thickens slightly and becomes glossy.
6. When the meatballs are done, add them to the sauce and toss to coat thoroughly. Finish with a drizzle of sesame oil for a rich, nutty finish. It’s so delicious and a crowd-pleaser for sure!

Meatball Ingredients:

• Ground Chicken: A lean, neutral base that lets all the aromatics and sauce shine. It stays juicy when baked and pairs perfectly with bold, umami flavors. Feel free to substitute for any other ground meat like beef or turkey!
• Green Onions: Add a fresh, mild sharpness and a pop of color. They balance the richness of the chicken and bring in that signature flavor found in many Japanese-inspired dishes. Jeff is growing so many green onions in the garden, we are trying to get rid of them fast! This recipe was a great way to do that.
• Fresh Ginger: Provides a warm, zesty kick and subtle heat. It’s aromatic and bright, cutting through the richness of the meat and enhancing depth. Don’t skimp and use ground ginger for this recipe! Fresh ginger is so cheap at the grocery store and enhances the flavors of this dish so much!
• Garlic: A foundational flavor that brings bold, savory notes. It works with the ginger to create a deeply flavorful base.
• Black Pepper: Adds a gentle spice.
• Panko: These light, airy breadcrumbs prevent the mixture from becoming too wet, and help the meatballs maintain their shape.
• Soy Sauce: Infuses the meatballs with umami and salt, making them flavorful even before the sauce is added.

Sticky Sesame Ginger Sauce Ingredients:

• Soy Sauce: Provides the salty, umami-rich base that gives the sauce its deep savory flavor.
• Water: Balances the intensity of the soy sauce and helps adjust the sauce’s consistency.
• Oyster Sauce: Adds a rich, slightly sweet, and earthy depth that enhances the overall complexity.
• Sugar: Brings sweetness to balance the saltiness and acidity, creating a sticky and thicker glaze.
• Rice Vinegar: Introduces a mild acidity and brightness that cuts through the richness.
• Sesame Oil: Drizzled at the end for a warm, nutty aroma and flavor that rounds out the sauce perfectly.

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