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.

Servings Cook Time
24meatballs 10 minutes
Cook Time
10 minutes
Servings: meatballs
Servings: meatballs
  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