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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Sticky Ginger Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Low Lactose
Description
Delicious sticky glazed chicken ginger meatballs baked to perfection and coated in a flavorful sweet and spicy glaze. Served best over jasmine rice with steamed or roasted broccoli and garnished with sesame seeds for a complete and satisfying meal.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ¼ cup almond flour
- 1 tablespoon fresh ginger, grated
- ¼ cup fresh basil, chopped
- ⅓ cup carrot, grated (about 1 large carrot)
- ¼ cup green onion (white and green parts), thinly sliced
- ½ teaspoon garlic powder
- 1 tablespoon coconut aminos
- 2 teaspoons fish sauce
- 1-2 tablespoons sriracha
- 1 teaspoon salt
- ½ teaspoon pepper
For the Glaze:
- ½ cup coconut aminos
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1-2 tablespoons sriracha
- 1 teaspoon fresh ginger, grated
- ½ teaspoon garlic powder
- 2 teaspoons sesame oil
For Serving:
- Prepared rice (such as jasmine rice)
- Steamed or roasted broccoli
- Sesame seeds, to garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for baking the meatballs.
- Mix Ingredients: In a large bowl, combine ground chicken, almond flour, grated ginger, chopped basil, grated carrot, sliced green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. Mix gently until just combined to avoid overworking the meat.
- Form Meatballs: Using damp hands (coated lightly with avocado oil to prevent sticking), form the mixture into 2-inch diameter meatballs.
- Bake Meatballs: Place the meatballs on a parchment-lined baking sheet and bake in the preheated oven for 25 minutes. Then broil for 1 to 2 minutes until they are golden brown on top.
- Prepare Glaze: In a large nonstick skillet over medium-low heat, combine coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil. Bring to a simmer and cook for 3 to 5 minutes until the sauce thickens and can coat the back of a spoon.
- Coat Meatballs: Add the baked meatballs to the glaze in the skillet and toss gently to coat all meatballs evenly with the sticky sauce. Remove the skillet from heat.
- Serve: Serve the glazed meatballs over cooked jasmine rice alongside steamed or roasted broccoli. Garnish with a sprinkle of sesame seeds and enjoy.
Notes
- You can double the recipe to have leftovers that reheat well when warmed in a pan with the glaze.
- If avocado oil is unavailable, lightly wet your hands to shape the meatballs and avoid sticking.
- Adjust the amount of sriracha in both meatballs and glaze to control the spiciness to your taste.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
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