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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.Â
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:Â 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.Â
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.Â
Is the oven temp really 450?
Hi Libby,
Yes, that is correct. Please let me know if you have any other questions, I hope you love the recipe! xT
Absolutely incredible. The best thing I’ve ever made by myself. Thank you so much!
Hey Isabella,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
This ones ok… the meatballs were dry, the sauce runny. Adjustments to baking time for sure but I don’t think I’ll repeat this one.
Hi Stefanie,
Thanks for giving the recipe a try, sorry to hear it wasn’t enjoyed! xTieghan
One of my new favorites! The sauce is amazing – great flavor without many hard to come by ingredients. I can see myself using this sauce in stir fry and as a marinade for grilling! Thanks so much for this!!
Hey Andi,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
This is a new family fav, absolutely delicious and really easy!
Hey Amanda,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Made these last night with pork instead of chicken and they were amazing!! I don’t know why others had issues with the sauce thickening, I followed the recipe exactly using pomegranate juice (and regular soy sauce mixed with water since I didn’t have low sodium) and it thickened beautifully! Almost too much! I added more pomegranate juice to make it extra saucy and that thickened quickly too. aybe the key is using a fairly wide bottomed pot.
Delicious and really easy recipe! Going in the rotation for sure 🙂
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
This was SUPER delicious! I got home late and the recipe went together so easily. I think the meatballs were ready before the oven was preheated. In my haste, I put in too much hoisin sauce and to compensate, I doubled the sauce recipe – and I’m not unhappy about that! I used brocolini from the farmer’s market and I loved how it crisped up in the oven when baking on the same sheetpan as the meatballs. I used ground turkey instead of ground chicken . . . so I can’t officially say “winner, winner – chicken dinner” but close enough! I’ll be making this again REAL soon! Thanks for another great dinner, Tieghan!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
I made this over the weekend and it was a huge hit. I only made the meatballs as I used it as an appetizer with little skewers. As some have mentioned, the sauce could be thickened with a little corn starch but I chose not to. Once the meatballs were cooked through, I placed them in a mixing bowl and tossed them in some sauce and placed them back on the baking sheet. Drizzled more sauce and let bake for about 5 more min. They were perfect! Still had plenty of sauce left for those that like to dunk’em 🙂
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
These were FABULOUS!! I did use some cornstarch to thicken the sauce, and loved your addition of the Homemade Hoisin. Thanks!
Loved this recipe. I’d skip making the meatballs though, and just cook the ground chicken with the green onions, ginger, and garlic on the stove top. You can add the sauce once the chicken is cooked though. Then you’d just top your rice and veggies with the ground chicken and sauce mixture. Makes it easier to eat too if you’re feeding it to toddlers!
Hi there! Thanks so much for trying out this recipe, I’m so glad to hear that it was enjoyed! ?
I was thinking of bringing these to a party and just keeping them warm in my crockpot. Would you recommend I make extra sauce to serve on the side or should I put it all in the crockpot?
Hey Beth,
I would make extra sauce and keep it all in the crockpot to prevent the meatballs from drying out. I hope you love this recipe, please let me know how it turns out! xTieghan
Quick, tasty recipe! Needed to thicken the sauce with a bit of cornstarch, maybe just personal preference. The sauce was very tasty and simple to make. Really enjoyed the roasted broccoli with a bit of sesame oil on the side as well.
To be honest we made this twice thinking something went wrong but it turned out the same. The sauce just does not thicken & to be honest is a lot of work for something that quite literally ends up tasting like plain teriyaki sauce. ? we are disappointed
Hey Jessica,
So sorry to hear this, was there anything you adjusted in the recipe? You can always add some cornstarch to the sauce to help thicken it up if needed. I hope this helps for next time! xTieghan
Made this recipe again last night. Love it! In fact, my family loves all of your various meatball recipes. They are fast weeknight meals. Keep ‘em coming!!
Hey Kristen,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
So I usually don’t review your recipes even though I’ve made dozens and have both of your cookbooks, but this one was SO amazingly delicious! I had to sub a few things because of my fridge inventory, but it turned out absolutely delicious and I can’t wait to make it again for friends!
10/10!
Hey Heather,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
I have made many of your recipes and they are all really tasty. Love your website and Instagram.
The flavors were good but the meatballs were really dry. I used ground chicken breast meat because that is all that was available. Definitely need the dark meat for the added fat and moisture ( turkey would also probably be a better choice than chicken).
If I made these against I would use pork instead.
I doubled the recipe thinking they would be a huge hit but sadly no…..will use the extras in one of your coconut ramen broths.
Hey Sarah,
Thanks for giving the recipe a try, so sorry it wasn’t enjoyed. xTieghan