Next Post
Crockpot Parmesan White Bean Chicken Soup with Roasted Delicata Squash.
This post may contain affiliate links, please see our privacy policy for details.
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
This was so much fun to make and came out delicious! My new favorite dinner recipe. I plan to double the recipe and put broccoli on a separate pan (the liquids from the meatballs made the broccoli a little softer than I normally like).
That is so amazing to hear! Thank you so much Gabriella! xTieghan
This was PERFECT. So fast, easy, and delicious. Added a little water and lime to the sauce to make it a little less salty. Loved it – thank you!!
Thank you Sierra! xTieghan
Holy cow! I tried these last night and they were so good and so easy! I immediately texted my girlfriends and my sister to tell them they HAD to try them! Thank you!
Aw that is so amazing to hear! Thank you so much for trying this and sharing it with others! xTieghan
Family loves it!
Thank you so much Tracy! So happy to hear that! xTieghan
Hi Tieghan!
Two questions for you! I tried this recipe with 99% fat free turkey and the inside of the meatballs were dry and the sauce did not seep into the meatball. I imagine it’s because I used 99% fat free (haha!). Should I buy turkey meat with more fat? Or should I stick with ground chicken? Should I add an egg to it?
Question 2: If I’m not pairing this with rice, what would be a good side dish? I imagine something that’s light as this is very saucey. Can you link me to a recipe you would recommend?
Thank you so much!
Hey Alexis!! Yes, you should use ground turkey or chicken with a high fat content. It’s almost impossible to get a moist meatballs with 99% fat free. If you are still running into issues, adding an egg should solve them! But definitely try a high fat content. 🙂
For a side, honestly I think rice is best! But you could do a salad? Or rice noodles? Maybe try the below brussels sprouts. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://fett-weg.today/shredded-brussels-sprout-bacon-salad/%3C/a%3E%3C/p%3E
https://fett-weg.today/citrus-avocado-salad/%3C/a%3E%3C/p%3E
It was awesome Teigan. My husband and kids loved it and they are a tough bunch to please. I saw what many said about the sauce not reducing and I added about 1/2 tsp of cornstarch and it fixed the problem for us. I was also thinking of doing a double batch of the meatballs and using them on your souper creamy golden rice with spiced chickpeas. My husband always wants some kind of meat and I think if I put the meatballs with the chickpeas he will love them.
Thank you so much Louisa! And sounds amazing! Thank you! xtieghan
We are obsessed with this recipe! Such an easy weeknight meal to make and we even get a day of leftovers. Definitely plan on making this and freezing it for nights we’re too lazy to even whip up this simple recipe 😉
Thank you so much Gloria! I am so glad you are loving this! xTieghan
Made this with ramen noodles and got rave reviews from hubby! I have a huge har of silan (date honey) to use up, do you think I could sub it in for the honey in the sauce?
Hi Esther! I am sure that honey will be great! Sounds delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made last night, they were awesome! My kids
loved them, next time I will double the recipe
and make extra sauce, thank you for this easy
and delicious recipe 🙂
I love to hear that! Thank you so much Maya! xTieghan
Loved these meatballs—super easy to make and quick for a weeknight! Will definitely make again—but be warned they may end up being less that four servings. Two of us finished the whole batch at once!
I am so glad you enjoyed this April! Thank you so much! xTieghan
This was beyond delicious – and easy. What a great recipe bursting with flavor.
Thank you so much! xTieghan
Love the taste of this recipe, my sauce didn’t thicken, can’t figure out why, but it still was delicious! I will make it again. Thank you for all your wonderful recipes!
Thank you Maria! I am so glad you enjoyed this so much! xTieghan
Considering making these this weekend, have you attempted to make these using a blend of both ground chicken and pork? With Italian meatballs I’ll usually use a triple blend of beef, pork, and veal so wondering if you think that will work here? Thanks!
Hey George! I am sure a bland of chicken and pork will work very well. great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Very tasty and different recipe! Instead of the roasted vegetables, I did some grilled zucchini, mushrooms, and red pepper, seasoned with soy sauce and vinegar, which were a nice accompaniment to the deep, rich, sticky flavor of the sauce. I like fluffier meatballs so I added an egg and about 1/2 cup of plain breadcrumbs to the meat mix. The flavor (with the ginger, garlic and green onion) was delicious. After reading the comments, i cooked the sauce for much longer in fear it would not reduce, and got a bit overzealous, resulting in something a lot like tar. So yes! The sauce will reduce! I had to thin it out afterwards with some water. My errors aside, it still turned out very good. I liked it but my husband LOVED it. I’ll be making it again!
Hi Holly! I am glad you both enjoyed this recipe! Thank you! xTieghan
Considering making these for a Super Bowl potluck. Can these be done in the crockpot to make for easier travel? If so, are there any suggestions on edits I should make to the recipe and cook time in the crockpot? Thanks!
Hi Kassi! I would cook the meatballs as directed through step 3. Stop at step 3 and keep the meatballs + sauce in the slow cooker on low for 1-2 hours, then switch to keep warm. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan