If you’re craving a dish that’s bursting with flavor, perfectly balanced between savory and sweet, and just downright delicious, then this Asian Chicken Meatballs with Sesame Glaze Recipe is about to become your new go-to. These tender, juicy meatballs are coated in a glossy, sticky sesame glaze that adds layers of umami and a hint of spice that keeps every bite exciting. It’s a simple recipe that manages to feel special enough for a dinner party but easy enough for a weeknight meal. Trust me, once you try this recipe, you’ll find yourself making these meatballs again and again because they have that magical “wow” factor that friends and family will adore.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and every single one plays an important role in making these meatballs irresistibly flavorful and tender. From the juicy ground chicken to the punchy ginger paste, each component brings something special to the table.
- 1 pound ground chicken: The lean protein base that keeps these meatballs light and moist.
- 1 teaspoon minced garlic: Adds a wonderful aromatic bite that complements the chicken perfectly.
- 1/2 teaspoon coarse black pepper: For a gentle bit of heat and depth of flavor.
- 1/2 teaspoon coarse sea salt: To season and enhance all the other flavors.
- 1/2 cup plain bread crumbs: Helps bind the meatballs together and keeps them tender.
- 1/2 cup buttermilk: Adds moisture and a subtle tanginess to the meatballs.
- 1 tablespoon ginger paste: Brings a fresh, zesty kick that’s a signature of Asian cuisine.
- 1 tablespoon soy sauce: Deepens the savory notes in the meatballs themselves.
- 1 large egg: Acts as a natural binder for the mixture.
- 1/3 cup soy sauce: The backbone of the sesame glaze’s salty umami hit.
- 1 tablespoon mirin: A sweet rice wine that adds subtle sweetness and a delicate tang.
- 1 teaspoon ginger paste: Extra ginger in the glaze keeps the flavor bright and lively.
- 2 tablespoons light brown sugar: Provides caramelized sweetness to balance the salty soy sauce.
- 2 tablespoons honey: Adds sticky richness and shine to the glaze.
- 1 teaspoon sesame oil: Imparts a nutty fragrance that defines this glaze.
- 1 teaspoon chili sauce: A dash of spice to keep things interesting.
- 2 teaspoons cornstarch (dissolved in 1/4 cup water): Thickens the glaze to the perfect consistency.
- 1 tablespoon toasted sesame seeds: For garnish, adding crunch and visual appeal.
- Sesame seeds and green onions for garnish: Fresh finishing touches that elevate the presentation and flavor.
How to Make Asian Chicken Meatballs with Sesame Glaze Recipe
Step 1: Mix the Meatball Ingredients
Start by preheating your oven to 425°F to ensure it reaches the perfect baking temperature. In a medium bowl, combine the ground chicken, minced garlic, black pepper, sea salt, bread crumbs, buttermilk, ginger paste, soy sauce, and the egg. Stir everything thoroughly until the mixture is uniform but be careful not to overwork it, or your meatballs could turn out dense. Letting the mixture rest for 5 minutes helps all those flavors marry beautifully.
Step 2: Prepare the Baking Surface
Next, line a baking sheet or casserole dish with parchment paper or spray it generously with non-stick cooking spray. This little step prevents any sticking and makes cleanup a breeze, so you can focus on enjoying your delicious dish later.
Step 3: Form the Meatballs
Use a 1-tablespoon cookie dough scoop to shape the meat mixture into small, evenly-sized balls. This ensures quick, even cooking and makes serving neat bites effortless. Place each meatball onto the prepared baking sheet with just a little space around them so they cook evenly without touching.
Step 4: Bake to Perfection
Pop your tray into the oven and bake for 15 minutes. Don’t forget to check that each meatball has reached an internal temperature of 165°F for safe and juicy results. The meatballs should be beautifully cooked through but still tender and moist inside.
Step 5: Whip Up the Sesame Glaze
While the meatballs bake, get your glaze ready. Combine the soy sauce, mirin, ginger paste, light brown sugar, honey, sesame oil, and chili sauce in a skillet or saucepan. Heat this mixture over medium heat until it begins to boil. Then stir in the cornstarch slurry to thicken the glaze, whisking constantly so it becomes glossy and luscious.
Step 6: Coat the Meatballs in Glaze
Once the meatballs are done baking, transfer them gently into the warm glaze. Toss them carefully to ensure every bite is coated with that sticky, flavorful sauce that’s the star of this recipe.
Step 7: Add the Finishing Touches
Toast the sesame seeds in a dry skillet just until lightly browned and aromatic, about 1-2 minutes—watch closely so they don’t burn. Sprinkle these toasted seeds along with freshly chopped green onions over your glazed meatballs for a beautiful presentation and an added layer of texture.
How to Serve Asian Chicken Meatballs with Sesame Glaze Recipe
Garnishes
Garnishing with toasted sesame seeds and a handful of sliced green onions is not only visually appealing but adds subtle crunch and freshness that cut through the richness of the glaze. A sprinkle of finely chopped cilantro or a few thin slices of red chili can also add a pop of color and a touch more heat.
Side Dishes
These meatballs pair wonderfully with steamed jasmine rice or fluffy coconut rice, letting the glaze soak into every bite. You can also serve them alongside stir-fried vegetables, such as snap peas, bok choy, or carrots, to complete the meal with vibrant colors and wholesome flavors.
Creative Ways to Present
For a fun appetizer idea, try serving these Asian Chicken Meatballs with toothpicks on a platter, perfect for parties. Alternatively, pile them on a bed of lightly dressed greens for a lighter, more salad-like option. They also make an amazing filling for slider buns with crisp lettuce for a playful twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and believe me, that’s a good problem to have—store them in an airtight container in the refrigerator for up to three days. Keep the glaze separate if possible and toss the meatballs in it before serving to maintain their perfect texture.
Freezing
These meatballs freeze beautifully. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag for up to three months. When ready, reheat from frozen or thaw overnight in the fridge before warming.
Reheating
The best way to reheat is gently in a skillet over medium-low heat, adding a splash of water or extra glaze to keep them moist. You can also microwave them covered, but keep an eye to avoid drying out your delicious meatballs.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works as a great substitute, offering a similar texture and mild flavor that will soak up the sesame glaze beautifully.
Is there a vegetarian alternative to this recipe?
You can try making meatballs with firm tofu or chickpeas, though the texture and flavor will differ. Use the same glaze to keep that signature taste!
How spicy is the chili sauce in this glaze?
The chili sauce adds a mild kick that enhances the flavors without overwhelming the dish. You can adjust or omit it based on your spice preference.
Can this recipe be made gluten-free?
Yes! Use gluten-free bread crumbs and tamari instead of soy sauce to make this recipe safe for gluten-sensitive eaters.
What’s the best way to serve these meatballs for a party?
Serve them on skewers with extra glaze on the side for dipping. They’re perfect bite-sized treats that guests will love picking up and enjoying.
Final Thoughts
I can’t recommend this Asian Chicken Meatballs with Sesame Glaze Recipe enough, especially if you want a meal that’s full of incredible flavors yet straightforward to prepare. It’s one of those dishes that feels comforting and fancy all at once, making it perfect for everyday dinners or special occasions. So go ahead, give it a try, and get ready to wow your taste buds and anyone lucky enough to join your table.
Print
Asian Chicken Meatballs with Sesame Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
These Asian Chicken Meatballs are tender, flavorful, and glazed with a sweet and savory sauce, making them a perfect appetizer or main dish. Baked to juicy perfection and garnished with toasted sesame seeds and green onions, they deliver an irresistible blend of classic Asian flavors in every bite.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon coarse sea salt
- 1/2 cup plain bread crumbs
- 1/2 cup buttermilk
- 1 tablespoon ginger paste
- 1 tablespoon soy sauce
- 1 large egg
Glaze
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 1 teaspoon ginger paste
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon chili sauce
- 2 teaspoons cornstarch (dissolved in 1/4 cup water)
Garnish
- 1 tablespoon toasted sesame seeds
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 425°F. In a medium mixing bowl, combine ground chicken, minced garlic, black pepper, sea salt, bread crumbs, buttermilk, ginger paste, soy sauce, and the egg. Mix thoroughly until well combined. Let the mixture sit for 5 minutes to meld the flavors.
- Prepare Baking Dish: Line a baking sheet or casserole dish with parchment paper or spray with a non-stick cooking spray to prevent sticking.
- Form Meatballs: Using a 1 tablespoon cookie dough scoop, form small meatballs from the mixture. Place them in the prepared baking dish with a little space between each meatball to allow for even cooking.
- Bake the Meatballs: Place the baking dish in the oven and bake the meatballs for 15 minutes. Use a meat thermometer to ensure they reach an internal temperature of 165°F, confirming they are fully cooked.
- Make the Glaze: While the meatballs bake, whisk together soy sauce, mirin, ginger paste, light brown sugar, honey, sesame oil, and chili sauce in a skillet or saucepan. Heat the mixture over medium heat until it begins to boil.
- Thicken the Sauce: Stir in the dissolved cornstarch mixture to the boiling sauce and cook until the glaze thickens slightly, ensuring it will coat the meatballs nicely.
- Coat Meatballs: Transfer the baked meatballs into the skillet with the glaze. Toss gently to ensure each meatball is evenly coated with the savory sauce.
- Toast Sesame Seeds: In a dry skillet, toast a tablespoon of sesame seeds over medium heat for 1 to 2 minutes until lightly browned and fragrant.
- Garnish and Serve: Sprinkle the toasted sesame seeds and chopped green onions over the glazed meatballs before serving to add crunch, aroma, and extra flavor.
Notes
- You can substitute ground chicken with ground turkey or pork if preferred.
- Adjust chili sauce amount to control the heat level of the glaze.
- Use fresh ginger paste for the best flavor, or finely grated fresh ginger as an alternative.
- The meatballs can be prepared ahead and frozen before cooking; just increase baking time slightly if baking from frozen.
- Serve these meatballs with steamed rice or as part of an appetizer platter.
