This recipe for sheet pan sesame ginger chicken meatballs has become my go-to for busy weeknights and casual gatherings. I first landed on the combination of ground chicken, fresh ginger, and sweet chili a few winters ago when I needed something fast, flavorful, and family-approved. The meatballs stay tender thanks to a light binder of panko and an egg, and baking them on a sheet pan keeps cleanup minimal. The final brush of sweet chili glaze gives them a glossy, sticky finish that tastes like something from a favorite takeout spot but comes together in under 40 minutes.

What I love most is how the textures balance: the meatballs are soft and juicy inside, with a slight exterior set from baking rather than heavy frying. The sesame oil and soy sauce provide savory depth, while grated ginger and garlic wake up the palate. Every time I bring these to the table—whether served over rice, tossed with greens, or stacked as party bites—people ask for the recipe. It’s simple, adaptable, and the sweet-salty glaze is addictive without being cloying.

Ingredients

• Ground chicken: Use 1 pound of lean or regular ground chicken depending on how juicy you like them; I often choose 85/15 for more flavor. If available, pick a trusted brand with consistent texture to avoid overly dense meatballs.
• Egg: One large egg acts as a binder to hold the meatballs together without making them heavy; room temperature helps it incorporate evenly.
• Panko breadcrumbs: Half a cup of panko keeps centers tender. If you prefer gluten-free, swap in gluten-free panko at a 1:1 ratio.
• Aromatics: Two green onions, two cloves of garlic, and one tablespoon of freshly grated ginger provide brightness and a fresh bite; favor fresh ginger over powders for depth.
• Sauces and oils: One tablespoon soy sauce and one teaspoon sesame oil add umami and toasted notes—use low-sodium soy for gentler seasoning and adjust salt accordingly.
• Glaze: For the glossy finish mix one-third cup sweet chili sauce with soy sauce, rice vinegar, and a touch of honey if you like extra sweetness. Store-bought sweet chili works great; homemade is lovely if you have time.

Instructions

Preheat the oven: Set the oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup quick. Using a rimmed sheet pan ensures any glaze drip stays contained; place the rack in the middle position for even heat circulation. Mix the meatball mixture: In a large bowl combine 1 pound ground chicken, 1 large egg, 1/2 cup panko, 2 finely chopped green onions, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently until just combined—overmixing toughens the texture because the proteins tighten. Use a fork or rubber spatula and stop as soon as the mixture holds together. Shape the meatballs: Use a 1.5 tablespoon cookie scoop or two spoons to portion about 1 1/2 tablespoons per meatball. Roll lightly between your hands to form smooth balls and place them spaced about 1 inch apart on the prepared sheet pan. Wetting your hands slightly prevents sticking and helps create uniform shapes that bake evenly. Bake: Bake the meatballs for 16 to 18 minutes or until the internal temperature reads 165°F on an instant-read thermometer. Look for a light golden exterior—these brown more subtly than fried versions. If you prefer a deeper crust, finish with a 2-minute broil while watching closely to avoid burning. Make the glaze: While the meatballs bake, whisk together 1/3 cup sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon honey (optional) in a small saucepan over medium heat. Warm for 2 to 3 minutes until glossy and slightly reduced. Taste and adjust acidity or sweetness as needed. Glaze and finish: Remove the meatballs from the oven and immediately brush generously with the warm glaze, or toss them in a bowl with the sauce for full coverage. Return to the oven for 1 to 2 minutes if you want the glaze to set, or serve them straight away for maximum stickiness. Garnish and serve: Sprinkle with toasted sesame seeds and chopped cilantro or green onions. Serve with lime wedges on the side for a bright finish. Pair with steamed rice, soba noodles, or roasted vegetables for a complete meal.

Storage Tips

Allow leftovers to cool to room temperature before refrigerating in an airtight container. Refrigerated meatballs will keep for 3 to 4 days. For longer storage freeze cooked meatballs flat on a tray, then transfer to a labeled freezer-safe bag for up to 3 months. Reheat gently in a 350°F oven for 8 to 10 minutes or until warmed through, or microwave in 30-second bursts, brushing with extra glaze to restore freshness. Avoid repeated reheating to preserve texture.

Ingredient Substitutions

For gluten-free options swap panko for gluten-free breadcrumbs or finely ground oats at a 1:1 ratio. If you prefer darker meat, ground turkey or a mix of chicken and pork adds fat and flavor—reduce salt slightly when using pork. For soy-free diets, use coconut aminos instead of soy sauce and ensure your sweet chili sauce is free of soy. To boost heat, stir 1/2 teaspoon sambal oelek into the glaze.

Serving Suggestions

Serve over steamed jasmine rice or sticky rice for a simple family dinner, or toss with rice noodles and quick-blanched bok choy for an elegant plated meal. As an appetizer offer toothpicks and a small bowl of extra glaze on the side. Garnish with sliced green onions, cilantro, and lime wedges for color and acidity. A side of roasted broccoli or a crisp cucumber salad complements the sticky glaze and cuts through the richness.

Cultural Background

These meatballs are an Asian-inspired fusion that borrows elements from Southeast and East Asian flavor profiles—ginger, garlic, sesame, and sweet chili are commonly found across those cuisines. While not a traditional dish from any single region, the combination reflects contemporary home-cooking trends: approachable, flavorful, and adaptable. Sweet chili sauce itself originates from Thai-style condiments but has become a global pantry staple used in many fusion preparations.

Seasonal Adaptations

Summer: swap cilantro for fresh basil or mint and serve over chilled soba with cucumber ribbons for a lighter bite. Fall and winter: add a splash of hoisin to the glaze and serve with warm sesame greens and steamed rice for comfort. Holiday gatherings: scale the recipe up and serve as cocktail-sized bites with picks; add toasted crushed peanuts for festive crunch.

Meal Prep Tips

Make the meatball mixture a day ahead and shape them on a tray, then cover and refrigerate; bake directly from chilled, adding 2 to 3 minutes to the baking time. Prepare the glaze in advance and store in the refrigerator—warm it gently before glazing. Portion cooked meatballs into meal containers with rice and roasted vegetables for easy lunches; include a small container of extra glaze to refresh before serving.

These sheet pan sesame ginger chicken meatballs are one of those recipes that travel effortlessly from weeknight dinner to party appetizer. They are forgiving, fast, and full of flavor—make them your own, and enjoy sharing them with people you love.