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. Slideshow:  More Meatball Recipes 

Sesame-Ginger Chicken Meatballs
Photo: © Christina Holmes
Total Time:
30 mins


  • 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


  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.

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