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30 minute Better than takeout Weeknight Sticky Sesame Ginger Chicken Meatballs. Easy homemade Asian inspired chicken meatballs with ginger and sesame, tossed in a sweet, spicy, and extra sticky soy pomegranate sauce. Serve over steamed rice topped with plenty of sesame seeds for a fun and healthy dinner any night of the week. And the best part…these meatballs are made quicker than any take-out meal, and they’re so much healthier too.
Every fall I tend to get stuck in a bit of a “cozy” food rut. I hate to say “rut” because I’m LOVING all my cozy, warming, hearty, creamy, and pasta filled recipes so much. BUT not every day of the week needs a bowl full of gnocchi or a creamy, cheesy soup…
Well, I mean, I wouldn’t complain about that, but the point is, it’s nice to switch things up. Which is where these meatballs come in. These meatballs are different, they’re saucy, so flavorful, and require almost no time to make. Ok, 30-ish minutes, but they’re QUICK and EASY and the sauce is addicting. I wanted to include this recipe as one of my “better than takeout” recipes. But then I wasn’t sure if Asian meatballs are really a takeout thing?
Either way, these remind me of really good takeout style food. But they’re much quicker (30-35 minutes) and so much healthier than ordering out.
And, I know I’ve said this pretty much every time I share a new meatball recipe, but geez, I really cringe at the word meatball. It’s just not the best sounding word, you know?
Ingredients
- ground turkey or chicken
- green onions, finely chopped
- ginger, grated
- garlic, minced or grated (one clove garlic)
- black pepper
- broccoli
- sesame oil, or extra virgin olive oil
- low sodium soy sauce
- pomegranate juice (equal amounts of apple cider or orange juice are great substitutes)
- hoisin sauce
- honey
- rice vinegar or apple cider vinegar
- crushed red pepper flakes, using more or less to taste
- steamed rice, sesame seeds, and pomegranate arils, for serving
Let me run you through the details of these meatballs
For the meat, I used ground chicken, but ground pork or turkey will work just as well. I seasoned them up with plenty of green onions, ginger, and garlic. If you don’t want to get your hands too messy, you can always use a cookie scoop to portion out the meatballs into 2-inch golf balls. Once they’re ready to bake, I oven-baked them on a sheet pan alongside broccoli and vegetables for added color. Plus, I just love the idea of a one-pan dinner. And if you can cook your meat and vegetables at the very same time, why not?
While the meatballs bake, make the sauce. Now here’s the truth, the sauce is really why you should make this recipe. It’s honestly so addicting. Sweet, tangy, a touch spicy and once boiled down, super sticky. The secret ingredient is one of my autumn favorites, pomegranate juice. I know it might sound odd, but please, don’t doubt me here. The pomegranate juice adds sweetness, tanginess, and deep dark color too. It’s one of my favorite ingredients to use within Asian inspired recipes. Plus, I always love the added pop of color, especially this time of year when the pomegranates are so pretty.
The sauce takes only a few minutes to thicken up on the stove. It’s usually ready by the time the meatballs have finished cooking.
Then just toss the sauce with the meatballs and you are done. Yes, that’s it. Nothing fancy here, just simple cooking, but very delicious (pretty healthy food).
Serving suggestions??
Steamed rice, plenty of green onions, toasted sesame seeds, and pomegranate arils. Then drizzle with a generous amount of the extra sauce…because saucy meatballs are the only way to go. If you want to level up the heat, you can add an additional teaspoon sriracha to your sauce.
Tip…double the recipe and save the leftovers for quick and easy lunches. Just put the leftover meatballs in an airtight container in your fridge or freezer. The meatballs would also be great atop a chopped spinach or kale salad or served with rice noodles or with cauliflower rice and a side of green beans.
Also? These would be a really fun and delicious appetizer for upcoming holiday parties. Little sticky meatballs served on skewers? Yep, perfect finger food for a party.
And if you’re looking for something fresh and healthy…ish for dinner this week, make these meatballs. Or Invite your best friends over for Asian night and impress them with your homemade sticky meatballs.
Add a good Halloween movie and you’ll have the perfect night in!
If you make these weeknight sticky ginger sesame chicken meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the how to video:
Weeknight 30 Minute Sticky Ginger Sesame Chicken Meatballs
Servings: 4
Calories Per Serving: 435 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound ground turkey or chicken
- 2 green onions, finely chopped, plus more for serving
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- black pepper
- 1 head broccoli, cut into florets or 1 winter squash, seeded and sliced into 1/4 inch wedges
- 2 tablespoons sesame oil, or extra virgin olive oil
- 1/3 cup low sodium soy sauce
- 1/3 cup pomegranate juice (equal amounts of apple cider or orange juice are great substitutes)
- 3 tablespoons hoisin sauce (make sure to use GF, if needed)
- 3 tablespoons honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 teaspoon crushed red pepper flakes, using more or less to taste
- steamed rice, sesame seeds, and pomegranate arils, for serving
Instructions
- 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.2. Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli or winter squash (see notes) to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.3. Meanwhile, combine the 1 tablespoon oil, the soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat. 4. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. 5. Serve the meatballs and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. Serve the broccoli on the side.
Notes
Homemade Hoisin: in a small bowl, 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 5 spice powder, and a pinch of black pepper.
To Freeze the Meatballs: Bake as directed, then freeze on a parchment lined baking sheet in a single layer for 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or simmer in the sauce over low heat for 20 minutes, until thawed, adding water if needed to thin the sauce.
To Freeze the Meatballs in the Sauce: Spoon the meatballs and sauce into a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm on the stove until heated through, about 15 minutes, adding water if needed to thin the sauce.
If Using Winter Squash: the squash might need 15 minutes additional cooking time. I recommend roasting the squash for 15 minutes before adding the meatballs, then add the meatballs to the sheet once the squash is tender.
This post was originally published on October 9, 2019
A family favorite! I also add roasted Brussels sprouts and roasted sweet potatoes! I make at least once a month! 🙂
Thank you so much Darragh! xTieghan
Made the meatballs for dinner tonight with ground turkey- YUM!!!
Thank you so much Piper! xTieghan
This looks delicious, and I can’t wait to make it! I noticed you advised your readers to make sure their hoisin sauce was gluten free if needed. I would add that soy sauce is made from wheat (2nd ingredient after water) unless marked gluten free. Thanks for all that you do!
Thank you so much Kat! xTieghan
My husband and I LOVED this. It seems like anytime we make an Asian dish it just never turns out right but the flavors in this one were so great. It’s rare that we find a new recipe that’s a keeper and this definitely made the cut. We made some Asian noodles on the side instead of rice. So good!
Thank you so much Sarah! I am so happy this recipe turned out so well for you! xTieghan
I made these the other night and they were AMAZING! The only thing I would recommend is doubling or tripling the sauce – it is THAT good! Making this again next week. Thank you Tieghan – everything I’ve made from your website has been amazing.
Wow that is so amazing! Thank you so much Carol! xTieghan
Can I just say that you have made cooking so much more pleasurable since the pandemic.. My daughter turned me on to you and I havent tried a bad recipe yet. You recipes are all amazing!
You are too sweet! I am really glad this recipe turned out so well for you, Christina!! Thank you! xTieghan
Well, in my opinion, this does not serve 4 people. For us, it was more like 2 1/2 servings. It was a tasty meal but the chicken meatballs were very dry, you definitely need the sauce so the meatballs don’t clump in your mouth. I think I would make it again.
Hi Felishia! Is there anything I can help with to make this better next time? I would love to! xTieghan
Can I use ground beef??
Hey Monet,
Sure, ground beef will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
When I die, please send me along with this sauce!!! Made entire recipe as written (chicken, broccoli and white Basmati rice with Persian tahdig) but halved soy sauce and increased pomegranate juice by like amount. OMG, we both nearly licked our plates. This is soooo good! And it is easy, too!
Thank you so much Linda!! That is so amazing to hear! xTieghan
These are made on a regular basis in our home! We substitute ground turkey and double the sauce because it’s so yummy.
Love that! Thank you Nikki! xTieghan
Pinterest knows me so well now, it’s pretty much stopped suggesting anyone else’s recipes. 🙂
This was another hit with the fam. I halved the recipe for two hungry men, but they asked for even more meatballs next time!
Trying the Thai Peanut Chicken tonight (spicy lime mango version), so expect another rave review soon. Thank you!
Haha wow that is too good! I am really glad you have been loving this and other recipes of mine, Lesley! Thank you! xTieghan
Truly an easy, quick and delicious meal! I’m adding this one into my weekly rotation!
Thank you Chelsey! I am so happy to hear that! xTieghan
This is a very tasty recipe. Based on the comments, I started the sauce 1/2 an hour before the meatballs and it was still not as thick as I thought it would be. Also, I used Perdue ground chicken and the texture of the meatball was a bit mushy/crumbly. I would use panko and an egg next time to change the consistency of the meatballs.
Thank you so much Lisa! I am really glad this recipe turned out so well for you!! xTieghan
Could i use pomegranate molasses instead of juice? Decrease the amount maybe by half?
Hey Anne,
That should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These have quickly become a recipe I keep on rotation, and it never fails! The meatballs are perfect for dinner or a quick work lunch and always taste amazing reheated. Really tastes like “at-home” Chinese takeout!! I tend to prep the rice and broccoli first to make things simple. Love this recipe so much!
I am so happy to hear that, Sydney!! Thank you so much for trying this one! xTieghan