Dry chicken meatballs can turn a promising dinner into a disappointing one. These Sesame Ginger Chicken Meatballs keep the meatballs flavorful with fresh ginger, garlic, green onion, and sesame oil.
The recipe uses ground chicken and a sweet, sticky sauce made with pineapple juice, coconut aminos, honey, rice vinegar, ginger, and sesame oil.
The meatballs cook in a skillet, then finish in the sauce. Serve them over white rice with cilantro, green onion, and sesame seeds for a complete dinner.
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Why You’ll Love These Sesame Ginger Chicken Meatballs
These meatballs are built around strong flavor without a complicated cooking process.
Fresh ginger and garlic go directly into the chicken mixture. Green onion and cilantro add more flavor, while sesame oil gives the meatballs their sesame character.
The sauce brings everything together. Pineapple juice adds sweetness, honey adds more sweetness, and rice vinegar adds acidity. Coconut aminos provide the savory base.
The sauce also uses arrowroot starch, which helps it thicken enough to coat the meatballs.
The full recipe makes about 40 meatballs and takes about 45 minutes from start to finish.
Ingredients
Sesame Chicken Meatball Ingredients
For the meatballs, you’ll need:
- 1 tablespoon avocado oil
- 2 pounds ground chicken
- 1/2 tablespoon finely minced fresh ginger
- 4 cloves fresh garlic, finely minced
- 1/4 cup sliced green onion
- 1 tablespoon cilantro
- 1/4 teaspoon red pepper flakes
- 2 teaspoons sesame oil
- 1/2 tablespoon coconut aminos
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
The recipe uses fresh ginger and garlic in the meatball mixture. Fresh green onion and cilantro add more flavor, while sesame oil reinforces the sesame profile.
For the Sauce
You’ll need:
- 1/2 cup pineapple juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 cup coconut aminos
- 1/2 cup water
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 clove garlic, finely minced
- 1 teaspoon minced ginger
- 2 teaspoons arrowroot starch
For serving, use:
- White rice
- Cilantro
- Green onion
- Sesame seeds
The sauce has a sweet, savory, tangy flavor with a little heat from the red pepper flakes.
Ingredient Substitutions
You can make a few changes if needed.
| Ingredient | Substitute |
|---|---|
| Ground chicken | Ground turkey |
| Honey | Maple syrup |
| Pineapple juice | Orange juice |
The recipe is specifically designed around coconut aminos. Replacing them with soy sauce or liquid aminos can make the dish too salty.
For the best match to this recipe, keep the coconut aminos in the meatballs and sauce.
How to Make Sesame Ginger Chicken Meatballs
Start by mixing the ground chicken with the fresh ginger, garlic, green onion, cilantro, red pepper flakes, sesame oil, coconut aminos, salt, and black pepper.
Form the mixture into meatballs using a cookie dough scoop or tablespoon.
Then cook the meatballs in a large skillet over medium heat. Brown each side and cook until the internal temperature reaches 165°F.
While the meatballs cook, whisk together the sauce ingredients.
Once the meatballs are cooked, remove them from the skillet. Clean the skillet, then return it to medium heat.
Bring the sauce to a boil. Reduce the heat and let it simmer until it thickens.
Finally, return the meatballs to the skillet and simmer them in the sauce. Stir gently so the sauce coats each meatball.
Step One: Mix the Meatball Ingredients
Add the following ingredients to a small mixing bowl:
- 2 pounds ground chicken
- 1/2 tablespoon finely minced ginger
- 4 cloves finely minced garlic
- 1/4 cup sliced green onion
- 1 tablespoon cilantro
- 1/4 teaspoon red pepper flakes
- 2 teaspoons sesame oil
- 1/2 tablespoon coconut aminos
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Use your hands to mix everything until well combined.
The mixture will be sticky. That’s normal, so handle it gently while shaping.
Step Two: Shape the Meatballs
Use a cookie dough scoop or tablespoon to portion the chicken mixture.
Roll each portion between your hands to form the meatballs.
Lightly wetting your hands can make the sticky chicken mixture easier to handle.
This recipe makes about 40 meatballs.
Step Three: Cook the Meatballs
Heat a large skillet over medium heat.
Add 1 tablespoon of avocado oil.
Place the meatballs in the hot skillet. Cook them for roughly 3–4 minutes per side until browned.
Check the center with a meat thermometer. The meatballs should reach 165°F internally.
Depending on the size of your skillet, you may need to cook them in batches.
Step Four: Make the Sauce
While the meatballs cook, combine the following ingredients in a mixing bowl or large measuring cup:
- 1/2 cup pineapple juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 cup coconut aminos
- 1/2 cup water
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 finely minced garlic clove
- 1 teaspoon minced ginger
- 2 teaspoons arrowroot starch
Whisk everything together until well combined.
Step Five: Thicken the Sauce
Remove the cooked meatballs from the skillet.
Rinse and wipe out the skillet, then return it to medium heat.
Pour in the sauce.
Bring it to a boil. Then reduce the heat to a simmer.
Let the sauce simmer for 2–4 minutes, or until it thickens enough to coat the back of a spoon.
Step Six: Coat the Meatballs
Return the cooked meatballs to the skillet.
Let them simmer in the sauce for another 1–2 minutes.
Stir gently so the sauce coats the meatballs evenly.
At this point, the meatballs are ready to serve.
Step Seven: Serve
Serve the meatballs and sauce over white rice.
Finish with cilantro, green onion, and sesame seeds.
The rice gives the sauce somewhere to go, so spoon some of the extra sauce over the top.
The Details That Make These Meatballs Work
The meatball mixture gets its main flavor from fresh ginger, garlic, green onion, cilantro, and sesame oil.
The sauce then adds a different layer of flavor.
Pineapple juice and honey provide sweetness. Rice vinegar adds acidity, while coconut aminos provide the savory base.
Fish sauce adds extra umami flavor, and red pepper flakes bring some heat.
Arrowroot starch helps the sauce thicken. Once it coats the back of a spoon, it’s ready for the meatballs.
The important part is the timing. The meatballs cook first, the sauce thickens separately, and the meatballs then spend another 1–2 minutes in the sauce.
Tips for Making Perfect Meatballs
Ground chicken can be sticky when you’re forming the meatballs.
A cookie dough scoop or tablespoon makes portioning easier. Also, lightly wet your hands before rolling the mixture.
The most useful check is the internal temperature. Cook the meatballs until they reach 165°F.
That gives you a clear stopping point instead of relying only on appearance.
If your skillet isn’t large enough, cook the meatballs in batches. Crowding the pan isn’t necessary when you can simply work in batches.
Can I Bake These Meatballs?
Yes. You can bake the meatballs instead of cooking them in a skillet.
Place them on a parchment-lined sheet pan sprayed with avocado or olive oil.
Bake at 400°F for 15–20 minutes, or until the internal temperature reaches 165°F.
Meanwhile, prepare the sauce separately in a small pot on the stove.
Once the meatballs are cooked, toss them with the finished sauce.
This method is a useful option when you prefer oven cooking.
Meal Prep Tips
You can prepare extra meatball mixture ahead of time.
For a make-ahead option, prepare a double batch of the meatball mixture. Freeze the unused portion in a freezer-safe storage bag before shaping the meatballs.
The frozen mixture can be thawed in the refrigerator. Then scoop, shape, and cook the meatballs according to the recipe.
The sauce can also be prepared ahead.
Combine the sauce ingredients in an airtight container and refrigerate. When you’re ready to cook, stir the sauce before adding it to the skillet.
How to Freeze and Reheat Cooked Meatballs
Cooked meatballs can also be frozen.
First, cook the meatballs according to the recipe. Then let them cool completely before transferring them to a freezer-safe container.
They can be frozen for up to 3 months.
To reheat frozen cooked meatballs, place them in an ovenproof pan or dish and cover with aluminum foil.
Bake at 300°F for 20–25 minutes, until the meatballs are warmed through.
Then prepare the sauce and toss the hot meatballs with it.
How to Serve
White rice is the simplest serving option for these meatballs.
You can also serve them with other sides when you want to change the meal.
Good options from the recipe include:
- Cilantro-lime coconut rice
- Quinoa
- A crunchy salad with peanut dressing
- White rice
The meatballs can also be served on their own with toothpicks as an appetizer or party snack.
Serving Suggestions
For a simple dinner, spoon the meatballs and sauce over white rice.
Then add cilantro, sliced green onion, and sesame seeds.
If you want a different meal format, serve the meatballs with quinoa or a crunchy salad.
For an appetizer, serve the meatballs with toothpicks.
How to Store Leftovers
Store leftover meatballs in an airtight container in the refrigerator.
They can be kept for 3–4 days.
When you’re ready to eat them, reheat them slowly in the microwave until warmed through.
For longer storage, freeze the cooked meatballs for up to 3 months.
Notes
The recipe uses coconut aminos rather than regular soy sauce.
Coconut aminos are less salty and slightly sweeter than soy sauce. Because this recipe was designed around coconut aminos, switching directly to soy sauce or liquid aminos can make the finished dish too salty.
Fresh ginger and garlic are used in both the meatballs and sauce.
If you need a little more heat, the red pepper flakes can be adjusted to taste.
Homemade Hoisin
A homemade hoisin option can also be prepared when following the related sticky sesame meatball variation.
Combine:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon molasses
- 1 teaspoon Chinese five-spice powder
- A pinch of black pepper
Mix the ingredients together in a small bowl.
To Freeze the Meatballs
Cook the meatballs as directed.
Then place them on a parchment-lined baking sheet in a single layer and freeze for 2 hours.
Transfer them to a freezer-safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
To Freeze the Meatballs in the Sauce
You can also freeze the cooked meatballs with their sauce.
Place both in a freezer-safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator. Then warm the meatballs and sauce on the stove for about 15 minutes, adding water if needed to thin the sauce.
If Using Winter Squash
Winter squash can be served alongside the meatballs in the related sheet-pan variation.
If using winter squash, it may need an additional 15 minutes of cooking.
Roast the squash for 15 minutes before adding the meatballs to the sheet pan.
More Asian-Inspired Recipes
If you like the ginger, sesame, and savory sauce combination here, other Asian-inspired recipes can give you a similar flavor direction.
Chicken and broccoli stir-fry, shrimp and broccoli stir-fry, crispy orange tofu, and beef and broccoli stir-fry are examples from the related recipe collection.
More Meatball Recipes
If you enjoy the meatball format, there are plenty of ways to change the flavor.
Other options include orange chicken meatballs, Greek chicken meatballs, sweet and sour meatballs, chicken pesto meatballs, and ginger scallion meatballs.
Conclusion
The key to these Sesame Ginger Chicken Meatballs is keeping the process controlled.
Mix the chicken mixture gently, shape the meatballs consistently, and use the internal temperature to judge doneness. Then let the sauce thicken before coating the cooked meatballs.
The sauce is what brings the dish together. Pineapple juice, honey, coconut aminos, ginger, sesame oil, and rice vinegar give it the sweet and savory balance this recipe needs.
Serve the finished meatballs over rice with green onion, cilantro, and sesame seeds. For me, that’s the most practical way to turn this recipe into a satisfying weeknight meal.
Sesame Ginger Chicken Meatballs
Cuisine: Asian-InspiredDifficulty: Easy8
servings15
minutes30
minutes320
kcal45
minutesGround chicken meatballs packed with fresh ginger, garlic, and sesame oil, simmered in a sweet-savory pineapple-honey sauce. Served over rice with cilantro and sesame seeds.
Ingredients
Avocado oil
Ground chicken
Fresh ginger, minced
Fresh garlic, minced
Green onion, sliced
Cilantro
Red pepper flakes
Sesame oil
Coconut aminos
Salt
Black pepper
Pineapple juice
Rice vinegar
Honey
Coconut aminos
Water
Red pepper flakes
Sesame oil
Fish sauce
Garlic, minced
Ginger, minced
Arrowroot starch
Directions
- Mix ground chicken with ginger, garlic, green onion, cilantro, red pepper flakes, sesame oil, coconut aminos, salt, and pepper until well combined.
- Shape the mixture into meatballs using a cookie scoop or tablespoon (makes about 40 meatballs)
- Heat avocado oil in a skillet over medium heat. Cook meatballs 3-4 minutes per side until browned, checking for 165°F internal temperature. Cook in batches if needed.
- While meatballs cook, whisk together the sauce ingredients (pineapple juice, rice vinegar, honey, coconut aminos, water, red pepper flakes, sesame oil, fish sauce, garlic, ginger, arrowroot starch).
- Remove cooked meatballs, wipe the skillet, and pour in the sauce. Bring to a boil, then reduce heat and simmer 2-4 minutes until thickened.
- Return the meatballs to the skillet and simmer 1-2 minutes, stirring gently to coat evenly.
- Serve over white rice, finished with cilantro, green onion, and sesame seeds.
FAQ
Can I use ground turkey instead of ground chicken?
Yes, ground turkey can replace the ground chicken. Use the same basic preparation and cooking method.
Can I bake these chicken meatballs?
Yes. Bake them at 400°F for 15–20 minutes, or until they reach an internal temperature of 165°F.
Can I freeze Sesame Ginger Chicken Meatballs?
Yes. Cooked meatballs can be frozen for up to 3 months. You can also freeze the uncooked meatball mixture for up to 3 months.
What should I serve with these chicken meatballs?
Serve them over white rice, cilantro-lime coconut rice, or quinoa. They can also be served alongside a crunchy salad or as an appetizer with toothpicks.
How do I keep chicken meatballs from becoming dry?
Use a meat thermometer and cook the meatballs until they reach 165°F internally. Avoid continuing to cook them after they have reached the required internal temperature.
