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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
Okay I was too hungry to get a good photo but these were incredible! That ginger was incredible in the meatballs! Definitely adding this to my recipe rotation. I didn’t have time to make teriyaki sauce so I used store-bought. Still delish and a time saver for me. I can’t wait to try your sauce though the next time I make these.
HAha no worries! I am just glad you enjoyed this recipe, Jolie! Thank you so much! xTieghan
Pretty good overall. One thing is there was no salt called for in the meat so once you bite into a meatball the inside is a bit bland. I also added some basil at the end for aromatics.
I am glad you liked this Mike! Please let me know if there are any questions I can help you with! xTieghan
Made these a couple days ago and just finished the leftovers. My meatballs didn’t quite turn out like yours (they needed more cooking time and weren’t crisp, but I think that might have been because I overcrowded my baking sheet), but the combo of the gingery meatballs and sweet/sour sauce was awesome. Also, I was expecting the sauce to be super-sweet, and was very pleasantly surprised when it turned out to be pretty balanced. Thanks for your recipes! They are helping to keep me sane at home.
Hi Hannah! I am really glad you enjoyed this recipe! Please let me know if there are any questions I can help you with! xTieghan
I had some of the same problem that others had. I used ground turkey and the meatballs just wouldn’t hold until I added bread crumbs. I also had problems getting the sauce to thicken (and I followed the instructions exactly) so I added a little cornstarch and that thickened it right up. The sauce was delicious, and with these changes it was really tasty!
Hi Sara! I am really glad you tried this recipe and it turned out well for you! Please let me know if there are any questions I can help with! xTieghan
Absolutely delicious! I’m obsessed with all your meatball recipes?
Thank you so much Alexandra! xTieghan
This looks amazing & I plan on making tonight ! I do not have pomegranate or orange juice . Would cranberry be an okay substitute ?
Yes cranberry juice would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband and I made these last night and absolutely loved them! Thank you so much for sharing!
Thank you so much Annemarie! I am so glad this turned out so well for the both of you! xTieghan
Hi!
Love your recipes and the beautiful photos of your dishes on Instagram. They always grab
my attention! I made this recipe and ran into a few issues. First, the sauce didn’t thicken. I actually have this problem often. Anytime a recipe calls for allowing a sauce to simmer/boil until reduces and thickens, my sauces never thicken. Also, my chicken meatballs were a little dry. Any tips?
Hi Kelly,
Thanks for giving the recipe a try. To thicken a sauce like this you can always add some cornstarch to help. As for the meatballs, chicken doesn’t have a lot of fat so if you are looking for something a little more juicy I would recommend using ground beef or pork. Please let me know if you have any other questions! xTieghan
I don’t have Hoisin and I don’t want to go out due to isolation. I am missing the 5 spice to make my own. Is there any substitutes or would it throw it off?
Thanks
Kate
Hi Kate,
I would make your own and leave the chinese 5 spice out, hopefully that won’t affect the sauce too much!! I hope you love the recipe! xTieghan
These were amazing!! We used spray instead of oil on broccoli and omitted rice. These were VERY good. We cook a lot and are pretty critical. LOVED these. Will make again. Thank you!
Thank you so much Ivy! I am so glad this turned out so well for you! xTieghan
This is a delicious dinner staple! We have made this several times now, and my husband loves it (which is a huge win).
I do have a hard time getting the sauce to thicken. I used OJ the first time, then switched to Pomegranate juice.The sauce does not thicken by the time I’m ready to serve. Should I keep the sauce boiling longer?
Hi Briana! Keeping the sauce boiling longer should definitely thicken it up! Please let me know if this works for you. Otherwise a thickening agent should do the trick! xTieghan
Hi!! This was delicious and a great tasting recipe! It was my first time making meatballs and I used turkey 85/15 for them. The ball kind of melted a bit while cooking so it’s no longer a round ball and instead the bottom is flat…. could you problem solve if possible? Too fatty? TIA! I love your recipes!
Hi Ori,
So sorry about this. Next time I would recommend turning the meatballs while you are cooking so that it evenly cooks on all sides. I hope this helps, please let me know if you have any other questions! xTieghan
This sauce is great-doubled it to pour over steamed vegetables later! However, I didn’t use the full amount of red pepper flakes-my family doesn’t like it too spicy. Thanks so much for posting!
Thank you for trying this Brittany! xTieghan
I made these tonight. I desperately wanted to love them but despite following the recipe step by step with no changes and substitutes, the sauce was water thin and the chicken came out incredibly dry.
Hi Alyssa! I am sorry to hear that! Are there any questions I could help you with? Please let me know! xTieghan
This recipe is absolutely delicious. The whole house smell wonderful when I cook this. Yes the meatballs are wet. Don’t second guess yourself. I usually triple the recipe so I having plenty for leftovers and also to take to work. I make my own pomegranate syrup. The only caveat if you triple the recipe is to decrease the amount of pepper flakes. The first time I made them (tripled) is did use 3 teaspoons and it was really spicey.
Thank you so much for trying this recipe Cathy! I am so glad this turned out so well for you! xTieghan