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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.

overhead photo of Weeknight Sticky Ginger Sesame Chicken Meatballs with hands on bowl and chopsticks picking up meatball

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?

overhead photo Weeknight Sticky Ginger Sesame Chicken Meatballs on baking sheet before adding sauce

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.

overhead photo of Weeknight Sticky Ginger Sesame Chicken Meatballs on baking sheet with squash

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).

overhead close up photo of Weeknight Sticky Ginger Sesame Chicken Meatballs in bowl of rice

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!

overhead photo of Weeknight Sticky Ginger Sesame Chicken Meatballs with chopsticks on bowl

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 340 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.


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. 
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  1. 4 stars
    Love this recipe and will definitely make it again. I used ground Turkey so I did add an egg and some panko breadcrumbs to the meatball portion, which without it I think they would have been dry.

    1. Hey Tara,
      Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan

  2. 4 stars
    It’s good! Made it exactly as the recipe said except we subbed brussel sprouts for the broccoli. It was very salty so next time I won’t add salt to the meatballs before cooking and I’ll cut back on the soy sauce a bit.

    1. Hi Rene,
      Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan

  3. 5 stars
    It’s what’s for dinner tonight! I couldn’t find the ground chicken in the freezer so used some nice grassfed beef. And I didn’t roast the veggies like you did, I just steamed a bit asparagus on top of the rice, although that squash in your pic looks awesome. Want to try that next time. My beef was a bit on the dry side, so if I use beef next time I’ll undercook it, since it does get another good blast of heat with the sauce on it. I really think this would be best with chicken though. That’s what’s on my list for next time. I used liquid aminos and it still was quite salty, though I’m sure not as salty as if I had used soy sauce. Oh, and I was thrilled to see your recipe for hoisin. Most hoisin in the stores is not kosher, so I’ve been looking for a good recipe. I was surprised by the pnut butter but it really is delicious! By the way, I didn’t see any discrepancies in the ingredients list and the instructions at all, as someone alse mentioned. Thank you for sharing this recipe with us.

    1. Hey Naomi,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Thanks for your kind message and sharing what worked well for you! xTieghan

  4. 2 stars
    This looked delicious,! Alas, the turkey meatballs were dense and pale..even with all of the tasty sauce. I’d a make the sauce again…but not the meatballs. And they looked nothing like the dark, sticky appealing photo!

    1. Hi Mary,
      Thanks so much for giving the recipe a try, so sorry to hear it was not enjoyed. Please let me know if there is any way that I can help! xTieghan

  5. Once again, a recipe that doesn’t list all of the ingredients or measurements in the ingredient list, but then adds them into the instructions. Super frustrating…this happens with almost every recipe I make of yours!

    1. Hi Jenny,
      So sorry for any confusion here, which ingredient are you referring to? Please let me know how I can help! Have a great day:) xTieghan

  6. 5 stars
    Another great recipe and so incredibly easy! Thank you always for sharing and helping dinner time be special in our household and break up the boring weekly routine.

    1. Hey Amanda,
      Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! 💕Tieghan

    1. Hi Samantha,
      Yes, you can use an equal amount of coconut aminos. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  7. 4 stars
    This sauce had really yummy flavor. I used orange juice because I don’t keep pomegranate juice on hand and the flavor was really good. I found the meatballs a little dry, which is not usual with meatballs made without any bread or crumbs. But a yummy dish.

    1. Hey Noell,
      Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! 🌺xTieghan

    1. Hey Catherine,
      Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! 🌺xTieghan

  8. Just made this tonight…such a delicious and approachable recipe!! Enjoyed the consistency of the sauce and the meatballs were perfect, so flavorful and tender…Thank you so much for sharing!!

    1. Hi Katie,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx

  9. I agree with almost everybody. Very salty but we still LOVED it!!! Yummm!! Will definitely make again but use less salty soy sauce. Thank you Tiegan!!!

    1. Hey Betsy,
      Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan

  10. 5 stars
    Had this tonight and it was a hit, going to mark it a favorite. The pom juice really is just great. I cut the oil way back -needed to cut calories a bit, and used swerve brown sugar instead of honey–again to cut calories a tiny bit–was wonderful will make again.

    1. Hey Frances,
      Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan

  11. I really enjoy these, but find the meal overall a bit too salty (though delicious) with the sauce. I even use low sodium soy sauce. I may try this without the sauce and season the meatballs a bit more instead.

    1. Hey Elsie,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Sorry about the sauce. Have a great week:) xx