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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 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?
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. Then 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.
Tip…double the recipe and save the leftovers for quick and easy lunches. The meatballs would also be great atop a chopped salad or served with rice noodles.
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.
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.
Could this be made in a crockpot instead of the oven?
Hey Cindy,
I’ve never tried this myself, but I don’t see why it wouldn’t work. Please let me know if you give it a try, I hope you love the recipe! xTieghan
This is one of my very favorite recipes!! So delicious and with the perfect blend of flavors! I also use the chicken mixture with some added sesame oil to make chicken wontons. Yummy!!!
Hey Sara,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Made these with turkey. After reading comments I added one egg and 1/2 cup bread crumbs. I put a teaspoon of cornstarch in water and added it to sauce to thicken it. This was a very tasty meal. I didn’t really want a lot of crisp on the meatballs so the cooking time was fine for us. Was making them for dinner but ate some for lunch as they smelled so good!
Hey Kim,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
I think this would’ve been excellent had I followed directions… XD I didn’t toss the meatballs in the sauce before putting them back in the oven, so they were a bit dry. Just poured them over, so only the top part had flavor and colour.
But I thought the sauce tasted good, and the garlic, green onion, and ginger in the meatballs made them taste delish anyway. When I reheat the meatballs tomorrow I will make a fresh batch of sauce and toss them so they get some color back.
Hey there,
Thanks so much for giving this recipe a try! I am glad it was enjoyed:) xTieghan
This was so easy and SO GOOD. Every recipe I have made so far from this site has been such a flavor-bomb. Will certainly make this again.
Hey there,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
I made this dish yesterday for dinner. I did need to change a few ingredients, though. I used Trader Joes meatless meatballs, as we’re trying to eat more plant-based these days. Happily, I just had to pop them into the oven, frozen, along with the veggies. I also added sliced baby red and yellow bell peppers to the broccoli, as I didn’t have enough broccoli. They looked so pretty and tasted great, I’ll definitely use them again! I tossed the meatballs and the veggies with the sesame oil, as directed before roasting. I also used (wheat-free) fettucine instead of rice. The smooth slickness of the fettucine was a lovely contrast, taste-wise. You do need to get the sauce to the right thickness though. This is definitely a keeper recipe!
Hey Lynn,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
This dish is so delicious. I Will absolutely Cook it again, even though my husband didnt love it as much as I did.
Thanks! Love The video!
Hey Mia,
Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Delicious! I also had trouble with the glaze thickening so I transferred it to a nonstick skillet. The larger surface area did the trick!
Thank you!
Hey Nancy,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
I loved the flavor of the chicken and the sauce is to die for! I ran into two issues, one, my sauce did not thicken up. It was still pretty liquid-y. Two, thr chicken kept crumbling on my fork, so I think next time I’ll add an egg so that it binds the chicken together.
Hey Valerie,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Try using cornstarch to help thicken the sauce as needed. Have a fantastic week! xTieghan
These were SOO good! Super easy, followed the recipe to a T, and even better as leftovers the next day! Next time I will definitely be making more to freeze! Honestly, HBH recipes never disappoint. Thank you!
Hey Brittany,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
Made this last night night. Very good.
Hey Joyce,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
Just made this for my family tonight and it was a hit! We all loved it. Made it with turkey and orange juice and not the pomegranate juice. I did add a tbsp of cornstarch to thicken the sauce up a bit. Will be making this again. Thanks!
Hey Vanessa,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
A great spin on an asian-inspired dish! Loved the pomegranate arils to bring a sort of tang to the saltiness.
Thanks so much Meagan! xTieghan
Made this tonight. Used GF soy sauce and OJ instead of pomegranate juice. Steamed broccoli on the side. It was sooooooo delicious. Going into my regular weeknight rotation. Thanks heaps. X
Hey Shari,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Delicious flavors!
My only concern and I’m sure I did something wrong- I couldn’t get my sauce to thicken! Any suggestions or trouble shooting?
Thank you! XO
Hey Terri,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! Sorry about your sauce, you can always add a little cornstarch to thicken it up! xTieghan