Description
Sesame chicken meatballs dance with zesty Asian-inspired flavors in this quick weeknight dinner. Fragrant rice, crunchy vegetables, and a tangy glaze create a harmonious bowl you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground chicken
- 1 large egg
Meatball Binding & Seasoning:
- ½ cup breadcrumbs (panko or regular)
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon ginger, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sweet & Spicy Sauce:
- ⅓ cup honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon sriracha (or more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Serving Components:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- ¼ cup chopped green onions
- 1 tablespoon sesame seeds (toasted, if desired)
Instructions
- Crafting chicken meatballs requires thorough mixing of ground chicken with breadcrumbs, egg, minced garlic, soy sauce, sesame oil, grated ginger, salt, and pepper in a spacious mixing vessel until ingredients are harmoniously incorporated.
- Form uniform meatball portions by scooping tablespoon-sized amounts and gently rolling into spherical shapes, then carefully arrange on a parchment-lined baking sheet prepared with light greasing.
- Roast meatballs in a preheated 400F oven for approximately 15-18 minutes, ensuring internal temperature reaches 165F, guaranteeing complete protein cooking.
- Simultaneously prepare the glaze by combining honey, soy sauce, rice vinegar, sriracha, and sesame oil in a compact saucepan, bringing the mixture to a gentle simmer over moderate heat.
- Enhance sauce consistency by introducing a cornstarch slurry, stirring continuously for 1-2 minutes until the liquid thickens and develops a glossy appearance.
- Delicately coat freshly baked meatballs in the sweet-spicy sauce, ensuring complete and even coverage.
- Construct serving bowls by layering cooked rice as a foundational base, then artfully arranging glazed meatballs atop the grains.
- Garnish with julienned carrots, thinly sliced cucumbers, chopped green onions, and a sprinkle of sesame seeds to complete the vibrant dish.
Notes
- Control moisture by not overmixing the chicken meatball mixture, which prevents tough, dense results and keeps the texture light and tender.
- Enhance flavor depth by toasting sesame seeds before sprinkling, releasing their nutty essence and adding a subtle crunch to the dish.
- Customize heat levels by adjusting sriracha quantity, allowing flexibility for those preferring milder or spicier profiles without compromising overall recipe integrity.
- Consider gluten-free alternatives like tamari instead of soy sauce and almond flour instead of breadcrumbs to accommodate dietary restrictions while maintaining delicious flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg