There’s something irresistible about meatballs, isn’t there? They’re bite-sized, versatile, and can take on just about any flavor profile.
Today, we’re making Sesame Ginger Chicken Meatballs that come together on a sheet pan for minimal cleanup.
Instead of frying, these meatballs bake to juicy perfection in the oven, then get coated in a glossy sweet chili glaze that’s equal parts sweet, savory, and just a little spicy.
If you’ve been craving a dinner that tastes like takeout but is healthier, fresher, and easy enough for a weeknight, this recipe is exactly what you need.
Why You’ll Love These Sesame Ginger Chicken Meatballs
- Effortless – Just mix, roll, and bake on one sheet pan.
- Healthier – No frying, just golden baked meatballs.
- Flavor-packed – Bold sesame and ginger paired with a sweet chili glaze.
- Versatile – Serve over rice, noodles, or as an appetizer.
- Freezer-friendly – Make ahead and save for busy nights.
Ingredients You’ll Need
For the Meatballs:
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze:
- 1/3 cup sweet chili sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey (optional, for extra sweetness)
For Garnish:
- Toasted sesame seeds
- Chopped cilantro or green onions
- Lime wedges (optional)
How to Make Sheet Pan Sesame Ginger Chicken Meatballs
- Preheat the oven
Set oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. - Mix the meatball mixture
In a large bowl, combine ground chicken, egg, panko, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Stir until just combined — don’t overmix or the meatballs can get tough. - Shape the meatballs
Using a cookie scoop or spoon, portion out about 1 1/2 tablespoons of the mixture and roll into balls. Place evenly spaced on the prepared sheet pan. - Bake
Bake for 16–18 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F). - Make the glaze
While the meatballs bake, whisk together sweet chili sauce, soy sauce, rice vinegar, and honey in a small saucepan over medium heat. Warm for 2–3 minutes until glossy. - Glaze the meatballs
Remove meatballs from the oven and brush or toss them with the sweet chili glaze until coated. - Garnish and serve
Sprinkle with sesame seeds and fresh herbs. Serve hot over rice, noodles, or with roasted veggies.
Tips for Perfect Chicken Meatballs
- Don’t overmix – Stir just until combined to keep the meatballs tender.
- Dampen your hands – Lightly wet hands when rolling meatballs to prevent sticking.
- Check doneness – Use a meat thermometer for juicy but safe results.
- Double the batch – Freeze extra cooked meatballs for a ready-made dinner.
Serving Suggestions
These meatballs are versatile and can fit into many different meals:
- Serve over jasmine rice or noodles with stir-fried veggies.
- Make meal prep bowls with quinoa, steamed broccoli, and edamame.
- Offer as a party appetizer with toothpicks and extra glaze on the side.
- Pair with a crisp Asian-inspired salad for a lighter option.
Variations & Substitutions
- Protein swaps – Ground turkey or pork works just as well.
- Spice level – Add sriracha or crushed red pepper for extra heat.
- Gluten-free – Use gluten-free breadcrumbs or oats.
- Low-carb – Skip the glaze and serve with a low-carb dipping sauce like sugar-free teriyaki.
Recipe FAQ’s
Can I make these meatballs ahead of time?
Yes! You can mix and shape the meatballs up to 24 hours in advance. Store them covered in the fridge, then bake when ready. Cooked meatballs also freeze well for up to 3 months.
Is the sweet chili glaze spicy?
Most store-bought sweet chili sauces are mild with just a little kick. If you prefer more heat, add sriracha, crushed red pepper, or extra chili flakes to the glaze.
What can I substitute for ground chicken?
Ground turkey, pork, or even beef can be used. Keep in mind the flavor will change slightly, but the sweet chili glaze pairs well with all proteins.
Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze
These Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze are a quick, healthy, and flavor-packed dinner that comes together in just over 30 minutes. Juicy ground chicken is mixed with fresh ginger, garlic, and sesame oil, baked to golden perfection, and finished with a sticky sweet chili glaze.Perfect for busy weeknights, meal prep, or even as a party appetizer, this recipe is versatile, freezer-friendly, and guaranteed to become a family favorite.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Glaze:
- ⅓ cup sweet chili sauce store-bought or homemade
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey optional, for extra sweetness
For Garnish:
- Toasted sesame seeds
- Chopped cilantro or green onions
- Lime wedges optional
Instructions
Preheat the oven
- Set oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Mix the meatball mixture
- In a large bowl, combine ground chicken, egg, panko, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Stir until just combined — don’t overmix or the meatballs can get tough.
Shape the meatballs
- Using a cookie scoop or spoon, portion out about 1 1/2 tablespoons of the mixture and roll into balls. Place evenly spaced on the prepared sheet pan.
Bake
- Bake for 16–18 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
Make the glaze
- While the meatballs bake, whisk together sweet chili sauce, soy sauce, rice vinegar, and honey in a small saucepan over medium heat. Warm for 2–3 minutes until glossy.
Glaze the meatballs
- Remove meatballs from the oven and brush or toss them with the sweet chili glaze until coated.
Garnish and serve
- Sprinkle with sesame seeds and fresh herbs. Serve hot over rice, noodles, or with roasted veggies.