These Asian Sesame Chicken Meatballs are full of ginger, garlic, and toasty sesame flavor with a touch of heat. Tender and juicy, they make a satisfying high-protein snack, a tasty appetizer, or a delicious addition to stir-fries and soups.
The Best Chicken Meatballs
Say goodbye to plain meatballs—these Asian-style chicken meatballs capture the familiar flavors of your favorite takeout, but lighter and fresher. Browning the garlic, ginger, and shallots in sesame oil before mixing keeps the meatballs moist and flavorful, while a sprinkle of sesame seeds adds a delightful crunch.
I originally developed this meatball recipe for an Asian chicken meatball soup that pairs a fragrant broth with the meatballs for a comforting bowl. Even on their own, they’re fantastic alongside stir-fried vegetables, rice, or noodles.
What You’ll Need
- Ground chicken
- Sesame oil
- Fresh garlic
- Fresh ginger
- Shallots
- Coconut aminos (or tamari)
- Sriracha (adjust to taste)
- Rice wine vinegar
- Cinnamon
- Sea salt
- Sesame seeds
- Optional garnish: sliced spring onions and cilantro
How to Make Asian Chicken Meatballs
Step 1: Preheat the oven to Broil on High and line a baking pan with parchment paper.
Step 2: In a skillet, heat most of the sesame oil and sauté the garlic, ginger, and shallots over medium-high heat for about 7 minutes, until translucent and aromatic. Let cool slightly.
Step 3: In a large bowl, combine the ground chicken with coconut aminos, sriracha, rice wine vinegar, cinnamon, and sea salt. Add the cooled sautéed aromatics and mix until evenly distributed.
Step 4: Using a 2-tablespoon scoop or small measuring cup, portion the mixture and, with wet hands, roll into meatballs. Place them on the prepared baking tray.
Step 5: Sprinkle sesame seeds over the tops of the meatballs.
Step 6: Broil 7–10 minutes, or until cooked through. Keep a close eye so the sesame seeds don’t burn.
Step 7: Serve hot, garnished with fresh herbs if desired.
How to Store Leftover Meatballs
Cool meatballs completely, then transfer to an airtight container and refrigerate for up to 4 days.
Freezing: Spread meatballs on a tray to freeze briefly, then move to a freezer-safe container or bag. Freeze up to 6 months.
Reheating: Thaw frozen meatballs, then sauté briefly in a skillet with a little sesame or avocado oil over medium-high heat for 7–10 minutes until heated through. Reheating in a skillet helps preserve juiciness better than the oven.
How to Serve Sesame Ginger Meatballs
As an appetizer: Serve with extra sriracha or a dipping sauce for a crowd-pleasing starter.
With stir-fried vegetables: Stir-fry broccoli, carrots, bell peppers, or your favorite vegetables with a splash of coconut aminos and sea salt. Serve the meatballs alongside or on top.
In soup: Add the meatballs to a fragrant Asian-style broth with vegetables and optional rice noodles for a comforting bowl.
Other Healthy Meatball Recipes
- Healthy Chicken Meatballs
- Asian Pork Meatballs
- Healthy Turkey Meatballs
- Air Fryer Meatballs
If you enjoyed this recipe, I’d love to hear from you on social media—share your photos and tag @SunkissedKitch!
Asian Sesame Chicken Meatballs
Ingredients
- 3 teaspoons sesame oil, divided
- 5 cloves garlic
- 1/4 cup shallot, minced
- 1/4 cup ginger, finely grated
- 2 1/2 pounds boneless chicken breasts, ground
- 1/4 cup coconut aminos or tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha (or to taste; author uses 1½ tbsp)
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup sesame seeds
Instructions
- Line a baking pan with parchment paper and preheat oven to Broil on High.
- In a skillet, heat most of the sesame oil and sauté garlic, ginger, and shallots for about 7 minutes until translucent and fragrant. Let cool slightly.
- In a large bowl, mix ground chicken with coconut aminos, sriracha, rice wine vinegar, cinnamon, and sea salt. Stir in the cooled sautéed aromatics until evenly combined.
- Portion the mixture into 2-tablespoon scoops and, with wet hands, roll into meatballs. Place on the prepared tray.
- Sprinkle sesame seeds over the tops of the meatballs.
- Broil 7–10 minutes, until cooked through. Watch closely so the sesame seeds don’t burn.
- Garnish with fresh herbs and serve hot.
Notes
Once cooled, store meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, arrange meatballs in a single layer to flash-freeze, then transfer to a freezer-safe container or bag for up to 6 months. To reheat, thaw and sauté briefly in a little oil until warmed through to retain juiciness.
Nutrition
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Protein: 31 g
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Fat: 17 g
Mention @SunkissedKitch or tag #SunkissedKitchen with your photos.