Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

If you’re craving something savory, sticky, and just a little spicy without spending your whole evening in the kitchen, this recipe is about to become your new weeknight hero. These sheet pan sesame ginger chicken meatballs come out juicy and full of flavor, beautifully glazed in a tangy-sweet chili sauce and roasted to caramelized perfection. With tender veggies tucked around them and a burst of sesame crunch on top, it’s a meal that hits every note in one glorious bite.

Behind the Recipe

This recipe was born out of my obsession with turning takeout-style flavors into easy home meals. I had a fridge full of odds and ends—ginger, green onions, a half-used bottle of sweet chili sauce—and a package of ground chicken I needed to use. I thought, why not combine everything into something that feels cozy but still packs flavor? So I shaped the mixture into meatballs, tossed it all on a sheet pan, and let the oven do the magic. One pan, minimal mess, and a taste that feels like you fussed way more than you did.

Recipe Origin or Trivia

Sesame and ginger are beloved flavors across many Asian cuisines, particularly Chinese and Japanese cooking, where they’re often paired in marinades, dipping sauces, and glazes. Sweet chili sauce, although popularized through Thai cuisine, has become a global favorite thanks to its balance of tangy vinegar, sugar, and subtle heat. This recipe borrows from all these traditions and brings them together in a no-fuss Western-style format—sheet pan cooking, which has become a go-to method for busy households around the world.

Why You’ll Love Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

This dish isn’t just easy, it’s full of little wins that make dinner something to look forward to.

Versatile: Serve it over rice, noodles, in lettuce wraps, or even tucked into a bao bun.

Budget-Friendly: Made with affordable pantry staples and a pound of ground chicken.

Quick and Easy: Prep in 15 minutes, bake in 25. That’s dinner in under an hour.

Customizable: Add your favorite veggies to the pan—broccoli, bell peppers, or snap peas all work beautifully.

Crowd-Pleasing: The balance of sweet, savory, and just a hint of spice appeals to kids and adults alike.

Make-Ahead Friendly: Roll and refrigerate the meatballs earlier in the day so all you have to do is bake at dinnertime.

Great for Leftovers: Reheat well and make an amazing lunch the next day over rice or in a wrap.

Chef’s Pro Tips for Perfect Results

Getting the best out of this one-pan wonder is easier than you think. Here’s how to nail it:

1. Use freshly grated ginger and garlic for maximum aromatic punch—jarred versions just don’t hit the same.
2. Don’t overmix the meatball mixture. Stir just until everything comes together for tender, juicy bites.
3. Line your sheet pan with parchment paper to prevent sticking and make cleanup a breeze.
4. Brush on extra glaze during the last 5 minutes of baking for that gorgeous sticky finish.
5. Broil for 2 minutes at the end if you want a little caramelized edge on the meatballs and veggies.

Kitchen Tools You’ll Need

This is a low-lift recipe in terms of equipment. Just a few basics are all you need:

Large Mixing Bowl: To bring the meatball mixture together easily.

Microplane or Grater: For fresh ginger and garlic.

Baking Sheet: Your stage for roasting everything to golden, juicy perfection.

Parchment Paper: Keeps cleanup easy and prevents sticking.

Small Brush or Spoon: To glaze the meatballs at the end.

Ingredients in Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

There’s something magical about how these ingredients play together. Each one brings its own personality to the party.

1. Ground Chicken: 1 pound. Light and lean, it soaks up all those bold flavors beautifully.
2. Panko Breadcrumbs: 1/2 cup. Gives the meatballs their tender, airy texture.
3. Egg: 1 large. Binds everything together so the meatballs hold their shape.
4. Green Onions: 2 stalks, finely chopped. Adds a fresh, mild onion bite.
5. Garlic: 3 cloves, minced. Brings depth and warmth.
6. Fresh Ginger: 1 tablespoon, grated. Gives that spicy, citrusy zing.
7. Soy Sauce: 2 tablespoons. Adds umami richness.
8. Sesame Oil: 1 tablespoon. Toasty, nutty flavor that screams depth.
9. Sweet Chili Sauce: 1/3 cup. Sticky, sweet, tangy—this is the magic glaze.
10. Rice Vinegar: 1 tablespoon. Balances the sweetness with a little tang.
11. Sesame Seeds: 1 tablespoon. Toasted on top for crunch and nuttiness.

Ingredient Substitutions

Sometimes you’ve got to work with what’s in the fridge. Here’s how to keep the flavor going:

Ground Chicken: Ground turkey or pork.

Panko Breadcrumbs: Crushed saltines or regular breadcrumbs.

Soy Sauce: Tamari or coconut aminos for gluten-free.

Sweet Chili Sauce: Mix honey with a dash of sriracha and a splash of vinegar.

Rice Vinegar: White wine vinegar or apple cider vinegar.

Sesame Oil: Olive oil in a pinch, though you’ll lose the signature flavor.

Ingredient Spotlight

Sweet Chili Sauce: This glossy, vibrant sauce strikes the perfect balance between sweetness and gentle heat. It’s often made with red chili flakes, garlic, sugar, and vinegar and is the ultimate sticky glaze for roasted dishes.

Fresh Ginger: Sharp, citrusy, and slightly sweet, ginger adds complexity that cuts through rich meats and sweet glazes. Fresh is always best for that aromatic burst.

Instructions for Making Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

Making these couldn’t be easier, and it’s a fun one to do with kids or friends. Here’s how your delicious dinner will come together:

1. Preheat Your Equipment:
   Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, mix ground chicken, panko, egg, green onions, garlic, ginger, soy sauce, and sesame oil. Stir gently until just combined.
3. Prepare Your Cooking Vessel:
   Arrange your lined sheet pan. Optional: scatter chopped veggies like bell peppers or broccoli around the edges for a built-in side.
4. Assemble the Dish:
   Roll the chicken mixture into 1.5-inch meatballs and space them out evenly on the sheet pan.
5. Cook to Perfection:
   Bake for 20–22 minutes until golden and cooked through. At the 15-minute mark, remove the pan and brush each meatball with sweet chili sauce.
6. Finishing Touches:
   Pop the pan back in for the last few minutes so the glaze caramelizes. Sprinkle with sesame seeds and extra chopped green onion.
7. Serve and Enjoy:
   Serve hot over jasmine rice, noodles, or wrapped in lettuce leaves. Don’t forget an extra drizzle of chili sauce if you love that sticky shine.

Texture & Flavor Secrets

What makes this dish sing is the contrast. The meatballs are tender on the inside, slightly crisp on the edges, and slick with sweet chili glaze. You’ve got nuttiness from sesame oil and seeds, sharpness from ginger and garlic, and a mellow heat that builds gently. Roasted veggies add their own caramelized depth, and if you serve it over rice, you’ve got soft, sticky comfort in every bite.

Cooking Tips & Tricks

Let’s take your meatballs from great to unforgettable:

• Roll meatballs with damp hands to prevent sticking.
• Don’t skip the glaze step mid-bake—it’s what gives them that gorgeous sheen.
• If adding veggies to the pan, cut them in uniform sizes so they cook evenly.

What to Avoid

A few simple things to steer clear of:

• Overmixing the meatball mixture—it makes them tough.
• Skipping parchment paper—trust me, it saves scrubbing.
• Using old, pre-grated garlic or ginger. Fresh makes all the difference.

Nutrition Facts

Servings: 4
Calories per serving: 385

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can totally prep these in advance. Shape the meatballs earlier in the day and chill until ready to bake. They also freeze beautifully—raw or cooked. Store leftovers in the fridge for up to 3 days, and reheat in the oven or microwave. To freeze, place cooked meatballs on a tray to flash freeze, then transfer to a zip-top bag.

How to Serve Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

Serve these beauties over jasmine rice, noodles, or in lettuce cups. Garnish with extra scallions and a squeeze of lime. They’re also fantastic alongside cucumber salad or steamed edamame for a full plate.

Creative Leftover Transformations

Leftovers? You’re lucky.

• Make an Asian-style meatball banh mi with pickled carrots and cucumbers.
• Toss them into a rice or noodle bowl with fresh herbs and a drizzle of sriracha mayo.
• Chop and stir into fried rice for a next-day reinvention.

Additional Tips

Want even more oomph?

• Toast your sesame seeds for deeper flavor.
• Use a small cookie scoop for evenly sized meatballs.
• Serve with extra sauce on the side for dipping.

Make It a Showstopper

Presentation is everything. Sprinkle with extra sesame seeds and chopped green onions just before serving. Serve over a bright bed of greens or rice in a wide shallow bowl for maximum visual impact. A drizzle of glaze on the rim of the plate makes it feel restaurant-fancy.

Variations to Try

• Spicy Kick: Add chili flakes or a dab of sriracha to the meat mixture.
• Asian-Inspired Veggies: Add chopped bok choy or mushrooms to the sheet pan.
• Ground Turkey Swap: Use turkey instead of chicken for a slightly richer flavor.
• Gluten-Free: Use gluten-free breadcrumbs and tamari.
• Mini Meatballs: Make bite-sized for party appetizers with toothpicks and dipping sauce.

FAQ’s

Q1: Can I make these ahead of time?

A1: Yes! You can roll the meatballs and store them in the fridge for up to 24 hours before baking.

Q2: Can I freeze the meatballs?

A2: Absolutely. Freeze them raw or cooked and reheat straight from frozen.

Q3: What veggies work best on the sheet pan?

A3: Broccoli, bell peppers, carrots, and snap peas all roast beautifully alongside the meatballs.

Q4: Can I use bottled ginger or garlic?

A4: Fresh is best, but if you must, use paste versions—not the dry powdered kind.

Q5: What’s a good side dish?

A5: Steamed rice, cucumber salad, or a simple slaw make perfect companions.

Q6: How do I keep meatballs from drying out?

A6: Don’t overbake. Pull them as soon as they’re cooked through.

Q7: Is sweet chili sauce very spicy?

A7: It’s mild with a slight kick—perfect for most palates.

Q8: Can I cook these on the stovetop instead?

A8: Yes, pan-fry them in a bit of oil, but they won’t have the same roasted flavor.

Q9: Can I use an air fryer?

A9: Totally. Cook at 375°F for about 12–14 minutes, shaking halfway.

Q10: What if I don’t have sesame oil?

A10: You can use olive oil, but you’ll lose that signature nutty aroma.

Conclusion

Sheet pan sesame ginger chicken meatballs are that rare combo of easy, tasty, and impressive. Whether you’re feeding a busy family or just treating yourself to something flavorful and feel-good, this dish delivers big without demanding much. Trust me, you’re going to love this one. It’s sticky, savory, and worth every single bite.

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