We adore these flavorful Asian Chicken Meatballs. Packed with ginger and sesame flavors with a little spice, they are addicting to eat all on their own. They are delicious served with stir fried vegetables or in an Asian style soup. Meal prep these for a high protein snack!
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The Best Chicken Meatballs
Goodbye boring meatballs, hello Asian Chicken Meatballs, packed with the flavors of your favorite Asian take out.
These come out so tender and juicy, thanks to the sautéed garlic, ginger, and shallots. A little sesame oil and topping them with sesame seeds adds a warm toasty flavor.
I developed this recipe for my Asian Chicken Meatball Soup, a Vietnamese-style soup with a broth that’s out of this world. Chicken broth is simmered with ginger and spices like cloves, cinnamon, and star anise. If you’ve never made an Asian-style chicken broth, it will blow your mind!
What You’ll Need
- Ground Chicken
- Sesame Oil
- Fresh Garlic
- Fresh Ginger
- Shallots
- Coconut Aminos (or Tamari if they don’t need to be soy-free)
- Sriracha (to add a little spice. I buy an organic sugar free sriracha.)
- Rice Wine Vinegar (unflavored/unsweetened)
- Cinnamon
- Sea Salt
- Sesame Seeds
- To Garnish: optionally garnish with spring onions and cilantro
How to Make Asian Chicken Meatballs
Step 1: Line a baking pan with parchment paper and set aside. Preheat oven to Broil on High.
Step 2: In a skillet, add sesame oil, garlic, ginger, and shallots. Sauté over medium high heat for about 7 minutes, until translucent and fragrant. Allow to cool while preparing the other meatball ingredients.
Step 3: In a bowl, combine the ground chicken, coconut aminos, sriracha, cinnamon and sea salt. Once the sauteed aromatics have cooled slightly, add them into the bowl. Stir to evenly distribute the additions to the ground chicken.
Step 4: Using a cookie scoop or small measuring cup, scoop out 2-tablespoon portions of the chicken meatball mixture. Use wet hands to form balls and place them on the baking tray.
Step 5: Sprinkle the tops of the meatballs with sesame seeds.
Step 6: Broil the meatballs for 7-10 minutes, until they are cooked through. Watch carefully to make sure the sesame seeds do not burn.
Step 7: Garnish hot meatballs with fresh herbs to serve.
How to Store Leftover Meatballs
Once the chicken meatballs have fully cooled to room temperature, add to an airtight container and refrigerate for up to 4 days.
Freeze Asian Chicken Meatballs: These are a great protein option to freeze for busy nights! Add meatballs to a freezer-safe container or plastic freezer bag and store frozen up to 6 months.
To reheat meatballs: Thaw frozen meatballs. Add meatballs to a skillet with a little sesame or avocado oil, and saute on medium-high for about 7-10 minutes until heated throughout. Reheating them in the oven will dry them out.
How to Serve Sesame Ginger Meatballs
As an appetizer: Serve alongside extra sriracha for a delicious appetizer!
With stir fried vegetables: Stir fry your favorite veggies (broccoli, carrots, red pepper, etc.) with a little coconut aminos and sea salt. Serve the meatballs alongside the vegetables.
Asian Chicken Meatball Soup: This soup is incredible and packs in layers of flavors. Add these meatballs into the finished broth with veggies and optional rice noodles.
Other Healthy Meatball Recipes
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Asian Sesame Chicken Meatballs
Ingredients
- 3 teaspoons sesame oil divided
- 5 cloves garlic
- 1/4 cup shallot minced
- 1/4 cup ginger grated finely
- 2 1/2 pounds boneless chicken breasts
- 1/4 cup coconut aminos or tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha (to taste – I use 1 1/2 tablespoons)
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup sesame seeds
Instructions
- Line a baking pan with parchment paper and set aside. Preheat oven to Broil on High.
- In a skillet, add sesame oil, garlic, ginger, and shallots. Sauté over medium high heat for about 7 minutes, until translucent and fragrant. Allow to cool while preparing the other meatball ingredients.
- In a bowl, combine the ground chicken, coconut aminos, sriracha, cinnamon and sea salt. Once the sauteed aromatics have cooled slightly, add them into the bowl. Stir to evenly distribute the additions to the ground chicken.
- Using a cookie scoop or small measuring cup, scoop out 2-tablespoon portions of the chicken meatball mixture. Use wet hands to form balls and place them on the baking tray.
- Sprinkle the tops of the meatballs with sesame seeds.
- Broil the meatballs for 7-10 minutes, until they are cooked through. Watch carefully to make sure the sesame seeds do not burn.
- Garnish hot meatballs with fresh herbs to serve.
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