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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
I made it this evening and I wasn’t able to get the sauce to thicken, I’m thinking I needed to boil for longer? Or could it be because I used raw honey? I’m also curious why there is no egg in the meat balls? Mine seemed to crumble apart when I transfers them to the bowl… despite all this I LOVED the flavors and I want to try again!
Hey Annie! Yes, just boil the sauce longer to thicken. I think using raw honey is just fine.
If your meatballs crumbled, it sounds like they are overcooked. try cooking a little less. Or add an egg if you prefer. Either option should fix the issue. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you and happy holidays! xTieghan
I was needing something easy to make for dinner and this recipe caught my eye. Made these tonight with sides of roasted red kuri squash (started whole in the oven, then cut into wedges when it was soft), quinoa because we’ve had a lot of rice lately, and shredded sauteed Brussels sprouts. The meatballs and sauce are very tasty. My husband approved, so here’s another recipe of yours that will be on repeat at our house. I love when he eats things that he normally wouldn’t, and likes it–the pomegranate juice in the sauce, in this case.
Hi Caroline! I am so glad this turned out so well for you! Thank you so much for trying it! xTieghan
I made this tonight and the flavors were amazing. My sauce, however, never thickened. It was soupy and didn’t caramelize as your photo shows. Any suggestions for next time?
Hi Talin! Next time, just try simmer the sauce an addition 5-8 minutes, it should thicken right ip for you. Sounds like it just needs to boil a bit longer. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Amazing flavor-i did not have any hoisin sauce, so i used some creamy peanut butter!
Perfect with basmati rice and broccolini!
Yes! Love that addition! I am so glad this turned out so well for you Lori! xTieghan
Was wondering whether you can make this in a slowcooker/Crockpot…?
Hey Judith! I best that would be great! I would make the meatballs and drop them into the sauce in the slow cooker and cook on low for 3-4 hours. I have not tested this however, so I can’t say for sure how it will work. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could you sub the pomegranate juice for pomegranate molasses?
Hey Kath! You can use 3 tablespoons pomegranate molasses with 1/3 cup water. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan,
I love your blog! Just made these meatballs tonight and they were so delicious, my husband loved them, too. FYI, i got 1/3 cup pomegranate juice from a whole pomegranate, saving about 1 T arils for topping.
Thanks for sharing such great recipes!
Amazing! I am so glad this turned out so well for you Nicole! xTieghan
Absolutely delicious recipe! I especially loved the little bit of spiciness from the chili flakes. We will definitely be making this again soon.
That is so amazing! Thank you so much Heather! xTieghan
Could this be done with ground beef as well? It’s all I have on hand.
HI! I am sure ground beef will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You are spot on with this recipe! Quick, easy and out of this world tasty.
Thank you so much Tina! So glad you loved this! xTieghan
The meatballs were delicious! My husband, three young kids and I gobbled them up. Only roasted one head of broccoli for the side and when I make them again, I think I’ll do two. A keeper!
I am so happy to hear that Caroline! Thank you so much! xTieghan
Made these last night. So good! Served over Caramelized Sweet Potato and Kale Fried Wild Rice. They paired very well together. I’m contemplating going ‘Julie and Julia’ on your blog and making your recipes for a year! ;)-
That is so great! Thank you so much Sarah! xTieghan
Doubled the recipe and did it exactly with same ingredients. Thickened up fine. Tasted like my beloved moo shi sauce from Chinese restaurant! Very happy – made with Bobby Flays crispy coconut rice.
Thank you so much Maura! xTieghan
What the heck is “GF”, referred to under the list of ingredients – hoisin sauce?
HI Barbara, GF stand for Gluten Free. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These are AMAZING!! This recipe became an instant family favorite!
That is so great to hear! Thank you so much Ally! xTieghan