Sesame Chicken Meatballs
Asian Inspired Sesame Chicken Meatballs
These Asian Inspired Sesame Chicken Meatballs are packed with Asian flavors like and ginger and scallions, coated in a sweet and sticky coconut amino and sesame sauce! Serve over easy microwave rice with a broccoli for an easy Healthy Sesame Chicken Meatball Bowl. This makes for a great dinner but also works great for a lunch meal-prep for the week! This is a great meal that also doubles up for an awesome party appetizer! The sticky ginger sesame glaze is addicting and will keep you coming back for more and more….and you can because it is healthy and good for you!
Meatballs are such a great idea for weeknight dinners! I had these meatballs on a Monday, but I prepared the meatball mixture during my Sunday Meal prep, and then stored them in the fridge ! I also prepared all of the sauce ingredients – minus the cornstarch – into a mini mason jar. After a long day of work on Monday, this was a super easy meal to put together on the stove top!
Ingredients For Sesame Chicken Meatballs
**1 LB ground chicken
**coconut aminos – The Brand I use
**hoisin sauce
**rice vinegar
**honey
**sesame seeds
**siriacha or chili garlic sauce
**sesame oil
**garlic
**ground ginger
**egg
**panko bread crumbs
**green onions
**cilantro (use fresh for ideal meatball texture)
**1 teaspoon arrowroot powder (or cornstarch) combined with 1 teaspoon water to make a slurry
How to make the Sesame Chicken Meatballs
- Preheat your oven to 425 degrees. Line a sheet tray with parchment paper. Spray it with cooking oil to prevent the meatballs sticking. Use a healthy cooking spray such as Avocado Oil Spray or Olive Oil Spray.
- In a mixing bowl combine together all of the meatball ingredients minus the meat and mix together well. Add the meat to the bowl and use your hands to gently mix everything together.
- Dampen your hands and roll the the meat mixture into balls and place on baking tray.
- Bake the meatballs 15 minutes or until the meatballs are cooked through. The internal temperature should be 165° F. Be careful not to over bake them or they will be tough and dried out.
- While the meatballs are baking, you can start to make your sauce. Add the sauce ingredients MINUS the cornstarch to a saucepan. Bring to a boil and then lower the heat to a simmer. Whisk in the the arrowroot starch slurry (or cornstarch if that is what you used). Continue to whisk until sauce begins to thicken.
- Add the baked meatballs into the sauce and stir to coat them. Then add sesame seeds -to taste- to the sauce. Allow meatballs to heat simmering in sauce up to 5 minutes then serve.
Sesame Chicken Meatballs
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- 2 tsp coconut aminos
- 1 tsp chili garlic sauce
- 2 TBSP chopped fresh cilantro
- 2 cloves grated garlic
- 3/4 tsp ground garlic
- salt and pepper to taste
Sesame Suace
- 1/4 tsp ground ginger
- 2 cloves grated garlic
- 1 tsp sesame oil
- 1 tsp chili garlic sauce
- sesame seeds to taste
- 2 TBSP honey
- 2 TBSP hoisin
- 2 TBSP rice vinegar
- 1/4 cup water
- 1/4 cup cocnut aminos
- arrowroot or cornstarch slurry – 1 tsp powder/1 tsp water
Instructions
- Preheat your oven to 425 degrees. Line a sheet tray with parchment paper. Spray it with cooking oil to prevent the meatballs sticking. Use a healthy cooking spray such as Avocado Oil Spray or Olive Oil Spray.
- In a mixing bowl combine together all of the meatball ingredients minus the meat and mix together well. Add the meat to the bowl and use your hands to gently mix everything together.
- Dampen your hands and roll the the meat mixture into balls and place on baking tray.
- Bake the meatballs 15 minutes or until the meatballs are cooked through. The internal temperature should be 165° F. Be careful not to over bake them or they will be tough and dried out.
- While the meatballs are baking, you can start to make your sauce. Add the sauce ingredients except the cornstarch to a saucepan. Bring to a boil and then lower the heat to a simmer. Whisk in the the arrowroot starch slurry (or cornstarch if that is what you used). Continue to whisk until sauce begins to thicken.
- Add the baked meatballs into the sauce and stir to coat them. Then add sesame seeds to taste to the sauce. Allow meatballs to heat simmering in sauce up to 5 minutes then serve.
Tips for making the Sesame Chicken Meatballs
- Use plenty of fresh herbs and spices. In the case of these sesame chicken meatballs, cilantro, garlic, and green onions add a ton of moisture to the meatballs as well as enhance the flavor.
- Dampen your hands with water to form the meatballs. You can also wear gloves sprayed with cooking spray.
- Overcooking the meatballs with dry them out. It is hard to comeback from dried out meatballs!
- You can prep these Asian chicken meatballs a day or two before you plan to serve them, but it’s best not to add the glaze until you serve them. Store in an air-tight container in the fridge if you make ahead (avoid contamination in your fridge). Always follow best practices for raw meat!
- You can also bake the meatballs ahead of time and keep them in an airtight container in the fridge. Warm them through in the oven before adding the sauce and serving. Take care to only reheat the meatballs once. This is great way to prepare these if you are doing a double batch, and using for an appetizer for a party !
- Tips for freezing! Once the chicken meatballs are baked, let them cool completely on the baking sheet. Remove them from the baking sheet and into an airtight container or vaccum seal. Store in the freezer for up to 3 months. REMEMBER TO DATE AND LABEL YOUR BAG !
Some of the things I used to make these Sesame Chicken Meatballs
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