Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze
These juicy sesame ginger chicken meatballs are baked on a sheet pan and glazed with a sweet chili sauce for a quick and easy weeknight meal. Serve them with rice and your favorite veggies for a complete and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1/4 cup chopped green onions
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds
- 1/2 cup sweet chili sauce
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, soy sauce, sesame oil, ginger, garlic, green onions, and red pepper flakes (if using).
- Gently mix until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- Place meatballs on the prepared baking sheet.
- Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- While the meatballs are baking, prepare the sweet chili glaze by placing sweet chili sauce in a bowl.
- Once the meatballs are cooked, brush them with the sweet chili glaze and sprinkle with sesame seeds.
- Return to the oven for 2-3 minutes to allow the glaze to set.
- Serve immediately.
Notes
Serve these meatballs over rice or noodles with steamed broccoli or other vegetables. For extra flavor, add a squeeze of lime juice before serving.