This recipe for sheet pan sesame ginger chicken meatballs has been a weeknight lifesaver in my kitchen for years. I first put these together on a busy Tuesday when I wanted something fast, crowd pleasing, and a little different from the usual pasta or tacos. The combination of fresh ginger, toasted sesame oil, and scallions gives the meatballs a bright aroma and savory depth while the sweet chili glaze adds a glossy, sticky finish that everyone reaches for. They are sturdy enough to serve to guests yet simple enough for a rushed dinner.

I remember testing the proportions late one winter evening, adjusting the breadcrumbs and egg until the texture was just right. These meatballs are tender but hold their shape when baked on a single sheet pan, which means minimal fuss and fewer dishes. That first night my family went back for seconds and my son asked to pack leftovers for school the next day. The balance of savory soy, warm ginger, nutty sesame, and a sweet-spicy finish makes them versatile over rice, noodles, or alongside roasted vegetables.

Ingredients

• Ground chicken: Use 1 pound of fresh ground chicken, preferably 93 percent lean for good moisture and flavor. If available, buy from the counter for a fresher texture and drain any excess if it seems watery.
• Egg: One large egg acts as the binder that holds the meatballs together without making them dense. Room temperature eggs incorporate more evenly.
• Panko breadcrumbs: 1/2 cup Japanese style crumbs give a lighter, airier interior than regular breadcrumbs. For gluten free, substitute gluten free panko.
• Green onions: Two scallions finely chopped provide a mild onion brightness. White parts add savory punch while the green adds color and freshness.
• Fresh garlic and ginger: Two cloves garlic and 1 tablespoon grated ginger give aromatic spice. Fresh grated ginger is preferable to jarred for brightness.
• Soy sauce and sesame oil: One tablespoon soy sauce and 1 teaspoon toasted sesame oil build the savory backbone and nutty aroma. Use low sodium soy if watching salt.
• Salt and black pepper: Measure 1/4 teaspoon each to season the mixture lightly; adjust after baking if needed.
• Sweet chili sauce: For the glaze use 1/3 cup store bought sweet chili sauce. Brands vary in heat; pick one you enjoy or make a quick homemade version.
• Rice vinegar and honey: One teaspoon rice vinegar and an optional teaspoon of honey balance the glaze with bright acidity and rounded sweetness.
• Garnish: Toasted sesame seeds, chopped cilantro or extra scallions, and lime wedges optional for serving.

Instructions

Preheat the oven: Set the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and promote even browning. Position a rack in the center of the oven to allow hot air to circulate around the meatballs for uniform cooking. 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 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir gently until just combined to avoid overworking the proteins which can make the texture tough. Shape the meatballs: Using a 1 1/2 tablespoon scoop or two spoons, portion the mixture into uniform balls about 1 inch in diameter. Roll lightly between your palms and space evenly on the prepared sheet pan so they do not touch. Uniform sizing ensures even baking. Bake: Bake for 16 to 18 minutes, or until an instant read thermometer inserted into the center registers 165 degrees Fahrenheit. The exterior should be lightly golden and the juices clear. If you prefer a crisper exterior, broil for 1 to 2 minutes while watching closely. 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 in a small saucepan over medium heat. Warm for 2 to 3 minutes until glossy and slightly thickened, stirring so it does not scorch. Glaze the meatballs: Remove the sheet pan from the oven and brush the warm glaze over each meatball or gently toss them in a shallow bowl with the glaze to coat. Return to the oven for 1 minute if you want the glaze set, or serve immediately for a saucier finish. Garnish and serve: Sprinkle with toasted sesame seeds and chopped cilantro or additional green onions. Serve hot over steamed rice, in lettuce leaves, or alongside roasted vegetables. Offer lime wedges for a bright squeeze at the table.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days. For best texture, separate meatballs from any pooled glaze and recoat just before serving. To freeze, flash freeze meatballs on a tray until firm then transfer to a freezer safe bag for up to two months. Reheat from frozen in a 350 degree Fahrenheit oven for 12 to 18 minutes until heated through, or thaw overnight in the refrigerator and reheat for 8 to 10 minutes.

Ingredient Substitutions

If you prefer dark meat or a richer flavor, substitute ground turkey or a mix of ground chicken and pork in equal parts. For gluten free, swap panko for almond flour or gluten free breadcrumbs at a 1 to 1 ratio. Replace soy sauce with tamari for gluten free and use coconut aminos if avoiding soy. To reduce sugar, use a sugar free sweet chili sauce or mix half sweet chili and half low sugar chili paste and adjust honey to taste. These swaps will alter texture slightly but preserve the core flavors.

Serving Suggestions

These meatballs are versatile. Serve over steamed jasmine rice and blanched broccoli for a weeknight bowl, tuck into toasted buns with slaw for sliders, or present them on a platter with toothpicks as an appetizer. Garnish with chopped cilantro, sliced scallions, and sesame seeds. A squeeze of lime brightens the glaze and balances sweetness, and a side of quick pickled cucumbers cuts through the richness for a refreshing contrast.

Cultural Background

While these meatballs are not traditional to one cuisine, they borrow Asian pantry flavors such as soy, ginger and sesame combined with the convenience of a sheet pan American method. This blend represents the approachable fusion cooking that adapts global tastes to modern home kitchens. Sweet chili sauce originates from Southeast Asia and adds a familiar sweet and slightly spicy note that pairs beautifully with mild ground chicken.

Seasonal Adaptations

In summer swap cilantro for Thai basil and serve meatballs chilled with a crunchy cucumber salad for a lighter meal. In colder months, double the glaze and serve atop warm coconut rice with roasted winter vegetables. For holiday gatherings, make mini meatballs and offer both the sweet chili glaze and a tangy soy ginger dipping sauce to create variety on the appetizer table.

Meal Prep Tips

To streamline weekly meals, shape all meatballs at once and store on a tray covered in plastic in the refrigerator for up to 24 hours or freeze for longer storage. Bake at mealtime and make the glaze while the oven heats. Package portions in individual containers with rice and vegetables for grab and go lunches. Use a silicone mat instead of parchment for extra stability when transporting baked meatballs.

These meatballs combine speed, flavor, and family appeal in one easy package. Whether you are feeding a crowd or making weekday dinners simpler, they deliver bright ginger notes, nutty sesame, and a sticky sweet glaze that keeps everyone coming back. Try them this week and make the recipe your own with favorite substitutions and garnishes.