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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
it was delicious!! My sauce did not come out very sticky though, is there something that I should add more of to make it stick to the meatballs more? Thanks!!
Hi Rachel! You can add additional honey or simmer the sauce longer on the stove until it’s a thicker sauce. Either should work well. Please let me know if you have any other questions. I and so glad you love this recipe! Thank you! xTieghan
Wau, this was really really good but I just realised I should have read the comments before making it wrt. reducing the sauce when doubling the recipe. Next time I will use my steam oven to cook the meatballs to ensure they don’t get too dry. Also, if it is too hard to get the sauce sticky it is possible to add a bit of corn starch to thicken it. Thank you for sharing so many great recipes!
Thank you for trying this! I am so glad you enjoyed it! xTieghan
This was such a delicious meal!! Tons of flavor and so simple to make!! Thank you for adding the details to make this as a freezer meal option.
Thank you so much Amy! xTieghan
We loved these, the sauce was super yummy. The meatballs however didn’t turn out crispy at all, despite additional cooking time. Any tips on how to crisp them up?
Hi Michelle! For an extra crispy meatball, switch the oven to broil for 30 seconds to 1 minute at the end of cooking. this will ensure they crisp nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These were delicious and as easy as advertised! Will definitely put it into the weeknight dinner rotation.
Thank you Michelle! I am so glad you enjoyed this! xTieghan
Made it for the first time today. Very easy. Great flavor. I added Siracha to the sauce for an extra kick of heat. I will definitely be making this again.
Thank you so much Susan! xTieghan
SO good! I made these with chicken and asparagus as the veggie and they were fantastic! My meatballs weren’t crispy after 15 minutes though, so I just let them sit under the broiler for a couple minutes. I’m thinking I’ll try these with beef or turkey next!
Yes! So glad these turned out so well for you Haley! Thank you! xTieghan
I’ve made this a few times with veggie meatballs instead… So amazing. Perfect texture and spice! I love how they’re sticky too; it does create a fantastic sauce over the rice. I’ve also made your homemade hoison each time and love it, too. Thank you!
Thank you! So glad you have been loving this recipe Tana! xTieghan
We turned the meatballs into a pizza!
That is so cool! Thank you Carol! xTieghan
Hi, I’d like to try these in my slow cooker. Do I need to cook from the beginning with the sauce? Or cook the meatballs on their own for a while before adding the sauce to the pot?
HI! I would brown the meatballs under the broiler for 2-3 minutes, then add to the slow cooker with the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Just made these for my family the day after Christmas and they’re a big hit. I made a batch of crispy tofu for my vegetarian sister and she loved it since she feels like she always misses out on the fun Asian sauces because it’s always meat dishes. I’d probably steam the broccoli next time and maybe skip the squash and go for bok choy and some bean sprouts. Plus make sure you use a nice Asian sticky rice. I made the mistake of using jasmine because it was all I had and so next time I’d just make sure I use a different kind. All around it was amazing and so easy. Can’t wait to make again!
That is so amazing! So glad this turned out so well for you Monica! Thank you for trying it! xTieghan
Super easy and were declicious!
Thank you!! xTieghan
Awesome recipe. Delicious.
Thank you Logan! xTieghan
This is an easy and delicious dish! I’m making it for a second time tonight. I love how ginger-y the meatballs are! Thank you!
Thank you Kate! I am so glad this turned out so well for you!! xTieghan
YUM!!!! These are delicious. My sauce didn’t thicken much, but was so good. I was surprised that there was no egg to bind, but my chicken meatballs held together perfectly. I made it using sliced cabbage, coated with sesame oil and some Asian spices instead of broccoli. I added the cabbage about half way thru the meatball cooking, to leave a little crunch. SO GOOD!
That is so amazing to hear! I am so glad this turned out so well for you Andrea! Thank you! xTieghan