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Weeknight Sticky Ginger Sesame Chicken Meatballs.

Weeknight Sticky Ginger Sesame Chicken Meatballs You'll Love!

These Weeknight Sticky Ginger Sesame Chicken Meatballs bring comfort with a sweet and spicy sauce, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound ground turkey or chicken a lean option that keeps the meatballs juicy and tender.
  • 2 green onions finely chopped; adds a fresh flavor that brightens up the dish.
  • 1 inch fresh ginger grated; brings a warm, zesty kick that's essential for authentic flavor.
  • 1 clove garlic minced or grated; enhances the savory depth of the meatballs.
  • black pepper to taste; a basic seasoning that elevates all the other flavors.
For the Veggies
  • 1 head broccoli cut into florets; provides a crunchy contrast and a pop of color.
  • 1 winter squash seeded and sliced into 1/4 inch wedges; a sweet alternative to broccoli that caramelizes beautifully.
For the Sauce
  • 2 tablespoons sesame oil or extra virgin olive oil; imparts a rich, nutty flavor that's irresistible.
  • 1/3 cup low sodium soy sauce keeps sodium levels in check while adding umami.
  • 1/3 cup pomegranate juice adds sweetness and a hint of tang that enhances the dish’s complexity.
  • 3 tablespoons hoisin sauce contributes a sweet and savory depth for a well-rounded sauce.
  • 3 tablespoons honey balances the flavors with its natural sweetness.
  • 2 tablespoons rice vinegar or apple cider vinegar adds acidity to cut through the richness.
  • 1 teaspoon crushed red pepper flakes provides a gentle heat that complements the sweetness.
For Serving
  • steamed rice for serving; acts as a perfect base to soak up the flavorful sauce.
  • sesame seeds for garnish; an extra crunch that elevates presentation.
  • pomegranate arils for garnish; bursts of sweetness that make each bite even more delightful.

Equipment

  • Baking Sheet
  • medium saucepan
  • mixing bowl

Method
 

How to Make Weeknight Sticky Ginger Sesame Chicken Meatballs
  1. Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. This ensures your meatballs cook evenly and don’t stick.
  2. Combine the ground turkey or chicken, green onions, ginger, garlic, and a pinch of black pepper in a bowl. Mix gently until just combined, being careful not to overwork the meat.
  3. Shape the mixture into tablespoon-sized meatballs using a bit of oil on your hands to prevent stickiness. Place them on one side of the prepared baking sheet.
  4. Add the broccoli florets or winter squash wedges to the other side of the baking sheet. Toss them with 1 tablespoon of oil, salt, and pepper before transferring the whole sheet to the oven. Bake for 15 minutes or until the meatballs are crisp and fully cooked.
  5. Prepare the sauce by combining 1 tablespoon of oil, soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Bring the mixture to a boil over medium-high heat, then simmer for 5-8 minutes until thickened by about one-third.
  6. Combine by pouring half the sauce over the meatballs in the oven, tossing to coat them well. Return to the oven for an additional 2-3 minutes to allow the sauce to caramelize slightly.
  7. Serve the meatballs over bowls of steamed rice, topping with additional green onions, pomegranate arils, and sesame seeds. Enjoy the broccoli or winter squash on the side for a colorful plate!

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 18gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored in the fridge and reheated for future meals.

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