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Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

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If you’re seeking a quick and flavorful dinner option, look no further than these Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze. Perfectly seasoned and easy to prepare, these meatballs are a delightful blend of savory and sweet flavors, making them ideal for busy weeknights or entertaining guests. With just over 30 minutes from prep to plate, you can enjoy a delicious meal without the fuss. Serve them over rice for a satisfying main course or as appetizers at your next gathering—everyone will love their irresistible sticky glaze and tender texture.

Ingredients

Scale
  • 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
  • 1/3 cup sweet chili sauce
  • 1 tablespoon soy sauce (for glaze)
  • 1 teaspoon rice vinegar
  • Optional: lime wedges, toasted sesame seeds, chopped cilantro or green onions for garnish

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, egg, panko breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
  3. Shape the mixture into small meatballs (about one inch in diameter) and place them on the prepared baking sheet.
  4. Bake for 15-17 minutes until golden brown and cooked through.
  5. In a separate bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and honey.
  6. Drizzle the glaze over the meatballs and return them to the oven for an additional 2-3 minutes.
  7. Garnish with toasted sesame seeds and chopped cilantro or green onions before serving.

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