Sesame Ginger Chicken Meatballs with Sweet Chili Glaze
These Sesame Ginger Chicken Meatballs are packed with flavor and coated in a delicious sweet chili glaze. They’re perfect as an appetizer or served over rice for a quick and easy meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds, for garnish
Sweet Chili Glaze:
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- In a large bowl, combine the ground chicken, panko breadcrumbs, sesame oil, ginger, garlic, green onion, soy sauce, rice vinegar, and red pepper flakes (if using).
- Gently mix until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- To bake: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through.
- To pan-fry: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
- While the meatballs are cooking, prepare the glaze. In a small saucepan, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil.
- Bring to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
- Once the meatballs are cooked, add them to the saucepan with the glaze and toss to coat.
- Garnish with sesame seeds and serve immediately.
Notes
Serve these meatballs as an appetizer with toothpicks, or serve them over rice or noodles for a complete meal. You can also add a sprinkle of chopped cilantro for extra flavor.