Sesame-Ginger Chicken Meatballs

These superquick, juicy little Asian-inspired meatballs from F&W’s Justin Chapple are great wrapped in lettuce cups or served with steamed rice.

  • Total Time:
  • Servings: 4


  • Canola oil, for brushing
  • 1 pound ground chicken, preferably dark meat
  • 1/2 cup plain dry bread crumbs
  • 1/3 cup minced scallions, plus thinly sliced scallions for garnish
  • 3 tablespoons minced peeled fresh ginger
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1/4 teaspoon kosher salt
  • Asian chile sauce, for serving

How to make this recipe

  1. Preheat the oven to 450° and brush a rimmed baking sheet with canola oil. In a large bowl, mix together the rest of the ingredients except the chile sauce. Form the mixture into 1 1/2 -inch balls and arrange on the baking sheet. Brush the meatballs with canola oil and bake for about 13 minutes, until browned and cooked through. Transfer the meatballs to a platter and serve with Asian chile sauce.

Contributed By Photo © Christina Holmes Published January 2015

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