There’s just something about the warm, sweet, and slightly spicy flavor combo in this Sticky Ginger Chicken Meatballs Recipe that makes it stand out from your usual weeknight dinners. Sticky, tender meatballs glazed with that beautifully balanced sauce always bring me back for seconds—and I bet you’ll love having this in your cooking rotation too.

A white bowl shows a meal with three parts: at the bottom there is a layer of white rice with soft grains, on the left and center sit shiny brown meatballs with a sticky glaze, sprinkled with white and black sesame seeds and small green onion pieces, and on the right is a group of bright green broccoli florets with a fresh texture; the bowl sits on a white marbled surface with black chopsticks placed near the bowl's edge, and a small round dish with mixed white and black sesame seeds is near the top edge of the image, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe
Top Tip
How to Serve Sticky Ginger Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sticky Ginger Chicken Meatballs Recipe

Why You'll Love This Recipe

This Sticky Ginger Chicken Meatballs Recipe quickly became one of my go-tos because it’s packed with fresh flavors yet so comforting. Plus, it’s easy to make but impressive enough for guests or a cozy dinner for two.

Perfect balance of flavors: The ginger, sriracha heat, and honey glaze blend beautifully to create a sticky-sweet finish every time.
Healthy ingredients: Using ground chicken and almond flour keeps it lighter without skimping on taste or texture.
Versatile and easy: You can customize the spice level or swap veggies to suit your pantry and preferences.
Great for meal prep: These meatballs store and reheat wonderfully, so you’ll appreciate the leftovers as much as the fresh batch.

The image shows a white bowl filled with three layers: the bottom layer is white rice, the middle layer is bright green broccoli florets placed on one side, and the top layer consists of five shiny, dark brown glazed meatballs with sesame seeds and small green onion pieces sprinkled on them. The bowl sits on a light blue cloth with black chopsticks resting beside it on a white marbled surface. In the background, there is another white bowl with the same contents, and a pan with more glazed meatballs, all on the same white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sticky Ginger Chicken Meatballs Recipe has a purpose—to add freshness, moisture, or that signature sticky glaze that keeps you coming back. Here’s a quick breakdown so you can shop smart and understand why they’re key.

Flat lay of a mound of fresh ground chicken, a small mound of almond flour on a simple white plate, a few thin slices of bright green basil leaves, a small pile of grated vivid orange carrot, a handful of thinly sliced green onions with both white and green parts visible, a small white bowl filled with dark brown coconut aminos, another small white bowl with golden honey, a small white bowl containing clear pale rice vinegar, a small heap of vibrant red sriracha sauce on a white bowl, freshly grated pale yellow ginger root, a small white bowl with amber sesame oil, a cluster of whole uncracked brown eggs, a small white bowl filled with light beige garlic powder, a white bowl with salt crystals, a white bowl with ground black peppercorns, a fresh head of bright green broccoli, a bowl of fluffy white jasmine rice, and a scattering of small white sesame seeds all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean and tender, it’s the perfect base for soft meatballs without feeling heavy like beef can sometimes be.
Almond flour: Adds gentle binding power and a subtle nutty flavor, plus it keeps these gluten-free if that’s your thing.
Fresh ginger: The star flavor here, giving a punch of warmth and brightness.
Fresh basil: Its herbal notes really lift the meatballs and add a subtle earthiness.
Grated carrot: Adds moisture and a slight sweetness while sneaking in some veggies.
Green onion: Provides a mild onion flavor plus a little crunch.
Garlic powder: Enhances depth without overpowering.
Coconut aminos: A slightly sweet soy sauce substitute that gives umami and works perfectly in the glaze and meatball mix.
Fish sauce: Just a splash brings complex savory notes that elevate the whole dish.
Sriracha: You control the heat here—feel free to add more or less.
Salt & pepper: Basic but essential for seasoning everything just right.
Honey & rice vinegar (in glaze): Balance sweetness and acidity, creating that sticky, glossy finish you can’t resist.
Sesame oil: A little drizzle adds that irresistible nutty aroma to the glaze.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Sticky Ginger Chicken Meatballs Recipe is how flexible it is. You can easily ditch the fish sauce if you’re not a fan, or swap the veggies based on what you have on hand. Here’s how I like to shape it:

Variation: Sometimes, I add chopped water chestnuts for extra crunch — it’s an amazing texture contrast that I’d definitely recommend trying if you like a little crisp in your meatballs.

Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe

Step 1: Mix with love

Start by combining the ground chicken, almond flour, grated ginger, fresh basil, grated carrot, green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper in a large bowl. I mix gently until just combined to keep the meatballs tender and moist—not tough from overworking the meat.

Step 2: Shape and bake

Coat your hands with a little avocado oil (trust me, it’s a game changer for sticky meat mixtures) and roll into 2-inch meatballs. Place them on a parchment-lined sheet pan, pop into a preheated 400°F oven, and bake for 25 minutes. To get that irresistible golden top, broil for an extra 1-2 minutes, but watch them closely so they don’t burn.

Step 3: Simmer the glaze

While the meatballs bake, whisk together the glaze ingredients in a nonstick skillet over medium-low heat—coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil. Let it gently simmer for 3 to 5 minutes until thick and luscious enough to coat a spoon. It smells amazing, so get ready to be tempted!

Step 4: Toss and serve

Add the hot meatballs straight into the skillet and toss them in the glaze until they’re all shiny and sticky. Remove from heat, and serve over fragrant jasmine rice with steamed or roasted broccoli. Sprinkle sesame seeds on top and dig in!

Top Tip

Making these meatballs a few times taught me a few things that really steep up the experience—whether it’s for a quick dinner or an impressive party dish.

Don’t overmix: Mix the ground chicken gently to keep the meatballs tender and juicy, not dense or rubbery.
Use avocado oil on your hands: This stops the meatballs from sticking to your fingers and helps you shape them perfectly smooth.
Broil last: A quick broil gives a beautiful caramelized finish that lifts the flavors and makes them look restaurant-quality.
Simmer glaze patiently: Don’t rush the glaze—let it reduce slowly so it thickens properly and clings to every meatball.

How to Serve Sticky Ginger Chicken Meatballs Recipe

ginger chicken meatballs - Serving Suggestion

Garnishes

I usually top mine with a scattering of toasted sesame seeds and extra chopped green onions for freshness. A sprinkle of fresh cilantro also adds a lovely herbal punch, especially if you like your flavors really bright.

Side Dishes

Steamed or roasted broccoli is my go-to, but these meatballs also pair perfectly with simple jasmine rice, garlic sautéed greens, or even a fresh cucumber salad to cut through the richness.

Creative Ways to Present

For parties, I like to serve these on bamboo skewers with little bowls of extra glaze on the side for dipping. It turns them into perfect finger foods that wow guests while letting you enjoy the moment without fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover sticky ginger chicken meatballs in an airtight container in the fridge. They last really well for 3 to 4 days, making weekday lunches or dinners hassle-free.

Freezing

These meatballs freeze beautifully — just place them on a tray to freeze individually, then transfer to a freezer-safe bag. When you’re ready, thaw overnight in the fridge and reheat in a skillet with the glaze for best results.

Reheating

Reheating on the stove with a little extra glaze keeps the meatballs moist and glossy. I avoid the microwave because it can dry them out, but if you're short on time, zap them in short bursts and stir in a splash of water or broth to keep things saucy.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works as a great substitute and keeps the meatballs tender and flavorful. Just be mindful that turkey can sometimes be leaner, so you might want to add an extra egg or a little oil to help with moisture.

How spicy are these meatballs?

The spiciness depends on how much sriracha you add. The recipe calls for 1 to 2 tablespoons, so adjust according to your taste. If you’re sensitive to spice, start with less and add more to the glaze after cooking if you want more kick.

Can I make these meatballs ahead of time?

Yes! These meatballs are fantastic made ahead—just prepare them fully, then store in the fridge or freezer. Reheat in a skillet with some glaze to bring back that sticky goodness.

What should I serve with these meatballs?

I like to serve them with jasmine rice and steamed broccoli for a simple, balanced meal. Alternatively, a fresh cucumber salad or sautéed greens add a nice crunchy contrast and lighten the plate.

Final Thoughts

This Sticky Ginger Chicken Meatballs Recipe holds a special place in my kitchen because it’s both simple and exciting—a dish that’s just as welcome on a busy weeknight as it is on a weekend when you want to impress without stress. Give it a try and I promise you’ll smile every time you dive into those glossy, flavorful bites. Cooking something this delicious really brings joy to the table, and I hope it does for you too!