Name: Sticky Sesame Ginger Chicken Meatballs
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 1 pound ground chicken; 1 tablespoon ginger, grated; 3 cloves garlic, minced; 3 green onions, chopped (and more for garnishing); ½ teaspoon black pepper; ¼ cup panko; 1 tablespoon soy sauce; ½ cup soy sauce; ¼ cup water; 2 tablespoons oyster sauce; 3 tablespoons sugar; 3 tablespoons rice vinegar; 1 tablespoon toasted sesame oil (for drizzling at the end); 2 tablespoons toasted sesame seeds; Half of a kabocha squash, sliced into thin wedges; 1 teaspoon salt

Description

Sticky Sesame Ginger Chicken Meatballs are tender, flavorful bites of juicy chicken glazed in a savory-sweet sauce with ginger, garlic, and toasted sesame oil.

Ingredients

Units Scale

For the meatballs:

1 pound ground chicken
1 tablespoon ginger, grated
3 cloves garlic, minced
3 green onions, chopped (and more for garnishing)
1/2 teaspoon black pepper
1/4 cup panko
1 tablespoon soy sauce

For the sauce:

1/2 cup soy sauce
1/4 cup water
2 tablespoons oyster sauce
3 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil (for drizzling at the end)
2 tablespoons toasted sesame seeds

For the roasted kabocha:

Half of a kabocha squash, sliced into thin wedges
1 teaspoon salt

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper, or prep the baking sheet with some olive oil.
Arrange the sliced kabocha wedges on one side of the baking sheet. Sprinkle with 1 teaspoon salt. Set aside.
In a large bowl, combine ground chicken, chopped green onions, grated ginger, minced garlic, black pepper, panko, and soy sauce. Mix with your hands or a spoon until just combined.
Roll the mixture into small meatballs, about 1 to 1½ inches in diameter, and place them on the other side of the baking sheet next to the kabocha.
Place the baking sheet in the oven and bake for 16 – 18 minutes, until the meatballs are cooked through and lightly browned, and the kabocha wedges are tender and roasted.
While the meatballs and kabocha bake, combine soy sauce, water, oyster sauce, sugar, and rice vinegar in a small saucepan over medium-high heat. Stir and simmer until the sauce thickens and becomes glossy, about 5 minutes.
Once the meatballs are done baking, transfer them to the saucepan and gently toss to coat thoroughly in the sauce. Drizzle sesame oil over the meatballs and stir once more while sprinkling on the roasted sesame seeds.
Plate the sticky sesame ginger meatballs alongside the roasted kabocha wedges. Garnish with extra chopped green onions and sesame seeds if desired. Enjoy!

Prep Time: 15 minutes
Cook Time: 16 minutes

Nutrition

Serving Size: 2