Description
These savory sesame meatballs offer a delightful combination of tender ground chicken, aromatic sesame oil, and a flavorful sauce made from soy sauce, honey, and rice vinegar. Baked to golden perfection and garnished with toasted sesame seeds, they make a perfect appetizer or main dish that’s both easy to prepare and delicious.
Ingredients
Scale
Meatballs
- 1 pound Ground Chicken (High-quality ground chicken for best results)
- 3 cloves Garlic, minced (Mince finely for even distribution)
- 1 tablespoon Ginger, grated (Use fresh ginger for best flavor)
- 3 Green Onions, chopped (Chop finely for even mixing)
- 1/2 cup Panko Bread Crumbs (Plain panko for a neutral base)
- 1 large Egg (At room temperature for better mixing)
- Salt and Pepper, to taste (Adjust according to preference)
Sauce
- 2 tablespoons Honey (Adjust sweetness to taste)
- 1/4 cup Soy Sauce (Use low-sodium if preferred)
- 1 tablespoon Rice Vinegar (Milder than other vinegars)
- 2 tablespoons Sesame Oil (Use toasted sesame oil for extra flavor)
- Sesame Seeds (For garnish before serving)
Instructions
- Mix ingredients: In a large mixing bowl, combine the ground chicken, minced garlic, grated ginger, chopped green onions, panko breadcrumbs, and the egg. Mix gently until all ingredients are well incorporated.
- Form meatballs: Wet your hands slightly to prevent sticking and roll the mixture into meatballs about 1 to 1.5 inches in diameter. Place them evenly spaced on a parchment-lined baking sheet.
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
- Bake meatballs: Place the baking sheet in the oven and bake for 20-25 minutes, until the meatballs are cooked through and turn golden brown on the outside.
- Prepare sauce: While the meatballs bake, combine the soy sauce, honey, rice vinegar, and sesame oil in a saucepan. Heat the mixture over medium heat until the honey dissolves completely, then let it simmer gently for about 5 minutes.
- Thicken sauce (optional): If you prefer a thicker sauce, mix a small amount of cornstarch with water to create a slurry and stir it into the simmering sauce until it thickens to your liking.
- Coat meatballs: Transfer the baked meatballs into the saucepan with the sauce. Toss gently to coat all meatballs and simmer together for 2-3 minutes to meld the flavors.
- Serve: Plate the meatballs and garnish generously with sesame seeds before serving.
Notes
- Use toasted sesame oil for a deeper, nuttier flavor.
- Room temperature egg helps in better mixing and binding.
- Adjust honey in the sauce to control sweetness to your preference.
- Using low-sodium soy sauce lowers the sodium content.
- These meatballs can be served with rice or steamed vegetables for a complete meal.
- Make sure to not overmix to keep the meatballs tender.
- The optional cornstarch slurry gives the sauce a nice glaze consistency.
