Sheet Pan Sesame Ginger Chicken Meatballs with Sweet Chili Glaze

There’s just something special about meatballs — they’re bite-sized, flavorful, and always a hit at the dinner table.

These Sesame Ginger Chicken Meatballs are baked on a single sheet pan, which means easy prep and easy cleanup. No frying needed! Each meatball comes out juicy and golden, then gets coated in a sticky, sweet chili glaze that’s the perfect mix of sweet, savory, and a little spicy.

If you love takeout flavors but want something lighter, fresher, and homemade, this recipe will become your new favorite weeknight meal.

Why You’ll Love These Sesame Ginger Chicken Meatballs

• Easy Cleanup – One bowl and one sheet pan are all you need.
• Healthier Choice – Baked, not fried, for a lighter option.
• Packed with Flavor – Fresh ginger, garlic, and sesame bring bold Asian-inspired taste.
• Versatile – Serve with rice, noodles, or even as appetizers.
• Freezer-Friendly – Make extra and freeze for later!

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground chicken
• 1 egg
• ½ cup panko breadcrumbs
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ¼ tsp salt
• ¼ tsp black pepper

For the Glaze:

• ⅓ cup sweet chili sauce (store-bought or homemade)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp honey (optional for extra sweetness)

For Garnish:

• Toasted sesame seeds
• Chopped cilantro or green onions
• Lime wedges (optional)

How to Make Sheet Pan Sesame Ginger Chicken Meatballs

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Mix the Meatball Ingredients

In a large bowl, mix together the ground chicken, egg, panko, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Stir until just combined — avoid overmixing to keep the meatballs tender.

3. Shape the Meatballs

Use a cookie scoop or spoon to portion about 1½ tablespoons of the mixture. Roll into balls and place evenly spaced on the prepared baking sheet.

4. Bake

Bake for 16–18 minutes, or until the meatballs are cooked through. The internal temperature should reach 165°F.

5. Make the Glaze

While the meatballs bake, whisk together sweet chili sauce, soy sauce, rice vinegar, and honey in a small saucepan. Warm over medium heat for 2–3 minutes until the glaze turns glossy.

6. Glaze and Serve

Remove the meatballs from the oven and brush or toss them with the glaze until coated. Sprinkle with sesame seeds and herbs. Serve hot with rice, noodles, or roasted veggies.

Tips for Perfect Chicken Meatballs

• Don’t overmix – Mix only until combined for soft, juicy meatballs.
• Wet your hands – Lightly damp hands prevent the mixture from sticking.
• Check doneness – Use a meat thermometer for perfect results.
• Double up – Freeze extra cooked meatballs for busy nights.

Serving Ideas

• Serve over jasmine rice or noodles with stir-fried vegetables.
• Build meal prep bowls with quinoa, broccoli, and edamame.
• Offer as party appetizers with toothpicks and extra glaze.
• Pair with a fresh Asian-style salad for a lighter meal.

Variations & Substitutions

• Protein swaps: Try ground turkey or pork.
• Spice level: Add sriracha or red pepper flakes for extra heat.
• Gluten-free: Use gluten-free breadcrumbs or rolled oats.
• Low-carb: Skip the glaze and serve with sugar-free teriyaki sauce.