This recipe for sheet pan sesame ginger chicken meatballs is one of those dishes that moved from a casual midweek experiment to a regular request at our table. I first developed it during a hectic week when I wanted something quick, low-fuss, and bright on flavor. The ground chicken keeps the meatballs tender while fresh ginger, sesame oil, and green onions give aromatic lift. The sweet chili glaze—sticky and slightly tangy—creates that irresistible contrast between savory meat and a glossy coating that everyone reaches for first.

What makes this preparation special is its simplicity: everything bakes on one sheet pan, which keeps cleanup minimal and ensures even cooking. I discovered the technique when I wanted to free up stove space for sides; the oven rewards you with evenly browned meatballs and a concentrated flavor in each bite. We serve these over steamed rice or chilled noodles, and the leftovers reheat beautifully—sometimes being even better the next day after flavors have melded.

Ingredients

• Ground chicken (1 lb): Use 85/15 or 90/10 lean ground chicken for a balance of moisture and structure. Dark-and-white blend adds flavor; higher fat content will yield juicier meatballs. I often buy the store brand or a local butcher’s mix for best value.
• Egg (1 large): Acts as binder to hold the meatballs together. Room temperature eggs incorporate more evenly—remove from fridge 10 minutes before mixing.
• Panko breadcrumbs (1/2 cup): Light, airy breadcrumbs keep texture tender without dense packing. If you need gluten-free, swap for gluten-free panko or almond meal (note: almond meal will change texture).
• Green onions (2, finely chopped): Fresh aromatics add mild onion sweetness; white and light-green parts have the most punch.
• Garlic (2 cloves, minced) and fresh ginger (1 tbsp grated): Use a microplane for ginger to distribute evenly; both provide essential aromatic depth.
• Soy sauce (1 tbsp in meatballs + 1 tbsp in glaze): Use regular or low-sodium depending on dietary needs. Tamari works as a gluten-free swap.
• Sesame oil (1 tsp): A little goes a long way—adds distinctive toasty flavor. Toasted sesame oil is recommended.
• Salt & black pepper (1/4 tsp each): Season lightly in the mix; adjust after cooking if needed.
• Sweet chili sauce (1/3 cup): Store-bought brand like Mae Ploy or a homemade version both work; responsible for the glossy sweet-tangy finish.
• Rice vinegar (1 tsp) and honey (1 tsp, optional): Rice vinegar brightens the glaze; honey adds extra sheen and sweetness if desired.
• Garnish: Toasted sesame seeds, chopped cilantro or green onions, and lime wedges for brightness when serving.

Instructions

Preheat the oven:Set oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and allow easy cleanup. Position the rack in the center for even heat circulation. Preheating to the full temperature before baking ensures a quick sear and cleaner browning on the exterior.Mix the meatball mixture:In a large bowl, combine 1 lb ground chicken, 1 large egg, 1/2 cup panko, 2 finely chopped green onions, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Use a fork or your hands to gently fold ingredients until just combined; overworking develops gluten (from breadcrumbs) and makes meatballs tough. Aim for uniform distribution of aromatics without compacting the meat.Shape the meatballs:Portion the mixture using a cookie scoop or tablespoon—about 1 1/2 tablespoons per ball (roughly 1 inch in diameter). Roll gently between your palms to form spheres, avoiding tight packing. Arrange evenly spaced on the prepared sheet pan leaving room for hot air to circulate; you should yield about 16 meatballs depending on size.Bake:Bake the meatballs at 400°F for 16–18 minutes, or until their internal temperature reaches 165°F (74°C). Cooking time varies with size and oven; start checking at 14 minutes if your meatballs are small. Look for light golden edges and a firm but springy center as visual cues.Make the glaze:While the meatballs bake, whisk together 1/3 cup sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon honey (optional) in a small saucepan. Warm over medium heat for 2–3 minutes until glossy and slightly thickened—do not boil vigorously. Taste and adjust: add a pinch of chili flakes for heat or more vinegar for brightness.Glaze the meatballs:Remove the meatballs from the oven and either brush them individually with the warm glaze or gently toss them in a bowl to coat. Return to the oven for 1–2 minutes if you want the glaze to set and caramelize slightly. Sprinkle with toasted sesame seeds and chopped herbs before serving.

Storage Tips

To store cooked meatballs, cool them on a wire rack for 15 minutes, then transfer to an airtight container. In the fridge they keep well for up to 3 days; freeze leftovers flat on a tray for 30 minutes before bagging to prevent clumping. Reheat gently in a 325°F oven for 8–10 minutes or in a covered skillet with a splash of water to steam through. If frozen, allow to thaw overnight in the refrigerator for best texture before reheating.

Ingredient Substitutions

If you need to tweak ingredients, try tamari for gluten-free soy flavor and swap panko for gluten-free breadcrumbs or crushed rice crackers. For a lower-carb option, use almond flour in a reduced amount and omit the panko—note this will yield a denser texture. Substitute ground turkey or a pork-chicken mix for a richer taste. For a vegan version, use firm mashed tofu mixed with vital wheat gluten or a commercial plant-based ground product and replace egg with a flax 'egg'.

Serving Suggestions

Serve these meatballs over steamed jasmine or brown rice, chilled sesame noodles, or on a bed of stir-fried vegetables. For casual entertaining, thread them onto skewers with scallions and offer extra glaze on the side for dipping. Garnish with lime wedges for acidity, a scatter of chopped cilantro for freshness, and toasted sesame seeds for crunch. They also make a flavorful slider filling inside mini buns with pickled cucumbers.

Cultural Background

While not a traditional dish from any single region, these meatballs draw inspiration from Southeast Asian flavors—sweet chili sauce is commonly used across Thai and Southeast Asian cuisines, while sesame and ginger echo broader East Asian aromatics. The sheet-pan approach is a modern, home-cooking adaptation that simplifies busy cooking without losing the bright tastes of the original inspirations.

Seasonal Adaptations

In summer, serve chilled meatballs over cold sesame noodles with cucumber ribbons and a squeeze of lime. In winter, pair with warm coconut rice and roasted root vegetables, and add a splash of toasted chili oil to the glaze for cozy heat. Holiday variations can include a glaze spiked with orange zest and a touch of soy for a sweet-savory celebratory bite.

Meal Prep Tips

Make a double batch and freeze half uncooked for quick dinners. Form balls and freeze on a parchment-lined tray, then bag; bake from frozen, adding a few extra minutes and checking temperature. Prepare the glaze ahead and store in a jar in the fridge; reheat briefly before using. Portion into containers with rice and steamed greens for grab-and-go lunches that reheat well.

These meatballs are a reliable, crowd-pleasing way to introduce bold Asian-inspired flavors to weeknights without fuss. I hope they become a staple on your rotation as they are in mine—simple, adaptable, and delicious.