Sheet Pan Sesame Ginger Chicken Meatballs
These meatballs are bursting with flavor, combining savory ground chicken with ginger and sesame oil, drizzled in a sweet chili glaze.
Ingredients
Meatball Ingredients
- 1 lb ground chicken Main protein source
- 1/4 cup breadcrumbs To bind the meatballs
- 2 tablespoons sesame oil For flavor
- 2 tablespoons fresh ginger, grated Adds a spicy, aromatic flavor
- 2 cloves garlic, minced For enhanced flavor
- 1 tablespoon soy sauce For seasoning
- 1 tablespoon green onions, chopped For garnish and flavor
- 1 large egg, beaten Helps bind the mixture
- to taste Salt and pepper For seasoning
Glaze
- 1/2 cup sweet chili sauce For glazing the meatballs
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, breadcrumbs, sesame oil, grated ginger, minced garlic, soy sauce, chopped green onions, beaten egg, and a sprinkle of salt and pepper. Mix until everything is well incorporated.
- Using your hands, form the mixture into small meatballs, about 1-inch in size.
- Line a baking sheet with parchment paper or lightly grease it. Arrange the meatballs evenly on the pan, leaving some space between each.
- Bake for 20 minutes or until the meatballs are golden brown and cooked through.
- In the last few minutes of baking, brush the meatballs with sweet chili sauce.
- Once out of the oven, let them cool for a few minutes, then serve with additional sweet chili sauce on the side.
Notes
You can use ground turkey or beef as a substitute for ground chicken. Meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.