Ginger Sesame Chicken Meatballs

These Asian-style meatballs are always a crowd pleaser.

chicken meatballs

3 Ways To Eat Ginger Sesame Chicken Meatballs

  1. Serve these ginger sesame chicken meatballs on udon, soba or Shirataki noodles and steamed snowpeas or bok choy tossed in an Asian-inspired sauce (the sauce consists of a couple of spoonfuls each of peanut butter and soy sauce whisked with a spoonful of lime juice or rice vinegar and a drizzle of honey and sesame oil)
  2. Add the meatballs in a bowl with cooked brown rice, wilted spinach, corn and hot chicken broth ladled overtop
  3. As a lettuce wrap, rolled in green or red leaf lettuce leaves, along with a spoonful of hoisin sauce

Tasty Modifications

For a bit of tart sweetness, fresh ginger can be replaced with 4 tsp (20 mL) chopped pickled ginger. For added crunch, stir ½ cup (125 mL) drained and finely chopped water chestnuts into the chicken meatball mix.

For added zing, add ½ tsp (2 mL) sriracha sauce, or to your liking.

Ginger Sesame Chicken Meatballs
Ginger Sesame Chicken Meatballs
Servings Cook Time
24meatballs 10 minutes
Servings
24meatballs
Cook Time
10 minutes
Ingredients
Servings: meatballs
Units:
Ingredients
Servings: meatballs
Units:
Instructions
  1. In a large bowl, beat egg. Mix in panko, onions, garlic, soy sauce, ginger, sesame seeds and sesame oil. Mix in chicken.
  2. Roll mixture into 24 (1-inch/2.5 cm) round meatballs. Heat a large non-stick skillet over medium heat; mist lightly with cooking spray.
  3. In 2 batches, cook meatballs, turning once or twice, until golden brown all over and cooked through, 7 to 10 minutes.
Recipe Notes

Per Serving: 244 calories, 23 g protein, 13 g fat (3 g saturated fat), 8 g carbs, 1 g fibre, 149 mg cholesterol, 327 mg sodium