There’s something undeniably satisfying about biting into tender meatballs that carry a perfect balance of heat, sweetness, and aromatic ginger. This Sticky Ginger Chicken Meatballs Recipe has become one of my go-to dishes for weeknight dinners because it’s flavorful, surprisingly easy, and just downright comforting. You’ll soon see why it’s worth making again and again!

A white bowl filled with a base layer of white rice with a soft texture, topped by five shiny, round meatballs glazed with a dark brown sauce, sprinkled with black and white sesame seeds and small chopped green onion pieces. On one side of the bowl, there is a bright green layer of fresh broccoli florets with a slightly rough texture. The bowl sits on a white marbled surface with black chopsticks resting next to it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe
Top Tip
How to Serve Sticky Ginger Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sticky Ginger Chicken Meatballs Recipe

Why You'll Love This Recipe

I can never get enough of these sticky, flavorful chicken meatballs. Whether you're cooking for family or just need a tasty, fuss-free meal, this recipe hits all the right notes. Plus, it’s a wonderful way to sneak in some veggies without anyone noticing!

Perfectly Balanced Flavors: The ginger, garlic, and sriracha blend melds beautifully with the sweet honey and salty coconut aminos for a mouthwatering glaze.
Moist & Tender Meatballs: Thanks to ground chicken paired with almond flour and fresh veggies, these meatballs stay juicy and never dry out.
Simple Yet Impressive: You can have these baked and glazed in under an hour, but they look (and taste!) like something fancy from your favorite Asian spot.
Versatile & Family-Friendly: Kids love the sticky glaze, and you can easily tone down the heat or make it spicier depending on your mood.

The image shows a white bowl filled with a base layer of white rice at the bottom. On one side of the bowl, there is a generous layer of bright green broccoli florets, which are fresh and textured. On the other side, there are six shiny, brown glazed meatballs stacked in a small pile, sprinkled with white and black sesame seeds and small green onion slices. Two black chopsticks rest beside the bowl on a light blue cloth on top of a white marbled surface. In the background, there is part of another similar bowl and a pan with more meatballs visible. Some sesame seeds are scattered around on the cloth and marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sticky Ginger Chicken Meatballs Recipe has a role in crafting those layers of flavor and texture. From the aromatic ginger to the nutty almond flour, here’s why I love what goes into this dish and some tips for choosing the best versions.

Flat lay of fresh ground chicken in a mound, a small white bowl filled with almond flour, a few thin slices of bright green fresh basil leaves, a small pile of freshly grated pale orange carrot, a small heap of thinly sliced green onions with white parts visible, a small white bowl with grated fresh ginger root, whole uncracked brown garlic bulbs beside a small white bowl of garlic powder, a small white bowl containing dark amber coconut aminos, a small white bowl with thick golden honey, a small white bowl of clear light rice vinegar, a small white bowl with vibrant red sriracha sauce, a small white bowl with dark reddish-brown fish sauce, a small white bowl with roasted golden sesame oil, a small mound of uncooked jasmine rice with long grains, fresh bright green broccoli florets, a small white bowl of white sesame seeds, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean but tender, ground chicken lets those meatballs stay juicy without feeling heavy—look for fresh or high-quality frozen for best taste.
Almond flour: This helps bind the meatballs while keeping them light—plus, it adds a subtle nutty flavor unlike breadcrumbs.
Fresh ginger: The star of the dish! Freshly grated ginger brings brightness and that unmistakable zing you want in a ginger-forward dish.
Fresh basil: Adds a fresh herbal note that balances the savory and sweet elements perfectly.
Carrot (grated): Sneaky veggie addition that keeps meatballs moist and adds a touch of natural sweetness.
Green onion: Both the white and green parts bring a mild pungency and freshness that lift the flavor.
Garlic powder: For that subtle savory boost without overpowering fresh ingredients.
Coconut aminos: A savory, slightly sweet soy sauce alternative that makes the glaze rich but gluten-free.
Fish sauce: Adds umami depth—don’t worry, it won’t make the meatballs fishy, just tasty.
Sriracha: Adjust this spicy kick to your liking; it brightens and adds warmth.
Honey: Sweetness that creates that irresistible sticky glaze.
Rice vinegar: Balances the glaze with acidity to keep everything from feeling too sweet.
Sesame oil: Finishing touch—adds toastiness and aroma in just a few drops.
Sesame seeds (for garnish): Adds a pleasant crunch and visual appeal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I usually make the meatballs as is, I love mixing things up depending on what I have in the fridge. This recipe is super forgiving and easy to personalize, so don’t hesitate to play with flavors or swap ingredients.

Variation: I sometimes swap the basil for cilantro or mint for a fresher, herbaceous twist. It’s amazing how a small change makes the dish feel brand new!
Take it mild or spicy: Adjust the amount of sriracha in both the meatballs and glaze to suit your heat tolerance—your family will appreciate that control.
Make it gluten-free: Thanks to almond flour and coconut aminos, this recipe is naturally gluten-free without extra effort.
Add more veggies: Grated zucchini or finely chopped bell peppers fold in well if you want to boost nutrition.

Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe

Step 1: Mix the Meatball Ingredients Gently

In a large mixing bowl, I combine ground chicken, almond flour, freshly grated ginger, chopped basil, carrot, green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. The key is to mix these just until combined. Overmixing can lead to tough meatballs, so a gentle hand is your friend here.

Step 2: Shape Into Perfect Meatballs

I dampen my hands first—sometimes with a little avocado oil to keep the mixture from sticking—and roll the mixture into 2-inch meatballs. This size keeps them moist inside while giving just enough surface for that glorious sticky glaze later.

Step 3: Bake Until Just Golden

Arrange meatballs on a parchment-lined baking sheet and bake at 400°F for 25 minutes. For the last 1-2 minutes, I broil them to get a lovely golden brown crust. Keep a close eye during broil time to avoid burning—this step really enhances flavor with caramelization.

Step 4: Make the Glaze and Toss

In a nonstick skillet over medium-low heat, I combine coconut aminos, honey, rice vinegar, sriracha, freshly grated ginger, garlic powder, and sesame oil. Once it simmers, I let it thicken for 3-5 minutes until it coats the back of a spoon beautifully. Then I add the meatballs, tossing them gently so each one gets thoroughly coated in that sticky, fragrant glaze.

Step 5: Serve and Enjoy!

I usually serve these over fluffy jasmine rice with steamed or roasted broccoli on the side. A sprinkle of toasted sesame seeds finishes things off perfectly. Trust me, the sticky glaze clinging to every bite will have you hooked.

Top Tip

From my many attempts at this recipe, a few small tricks made all the difference. These tips ensure your Sticky Ginger Chicken Meatballs turn out just right, moist but firm, and bursting with flavor.

Damp Hands for Rolling: Always wet your hands lightly to prevent sticking and help shape even meatballs faster.
Don’t Overmix: Mixing just until combined keeps the meatballs tender, avoiding a dense, tough texture.
Watch the Broiler: Broil only for the last 1-2 minutes and keep a close eye to avoid burning the glaze or meatballs.
Simmer the Glaze Properly: Reducing the glaze until thick ensures it actually clings to the meatballs instead of sliding off.

How to Serve Sticky Ginger Chicken Meatballs Recipe

Ginger Chicken Meatballs - Serving Suggestion

Garnishes

I’m all about those little finishing touches—the simple sprinkle of toasted sesame seeds is a must for me, adding crunch and nuttiness. Sometimes I toss on thinly sliced green onions or fresh cilantro leaves to brighten the dish just before serving.

Side Dishes

For sides, steamed jasmine rice is my favorite base to soak up the sticky glaze. I also enjoy pairing these meatballs with either steamed broccoli or roasted green beans for a balanced, colorful plate packed with texture and freshness.

Creative Ways to Present

For special occasions, I’ve served these meatballs as bite-sized appetizers on skewers with a drizzle of extra glaze and a sprinkle of chopped peanuts. It turns a humble weeknight dinner into an impressive party snack effortlessly!

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover meatballs in an airtight container in the fridge for up to 3 days. They keep well thanks to that glossy glaze which locks in moisture.

Freezing

I like to freeze baked, unglazed meatballs separately on a tray first, then transfer them to a freezer-safe bag. When I’m ready to eat, I thaw overnight, then toss in the glaze fresh on the stove. This method keeps their texture and flavor intact.

Reheating

For reheating, I gently warm the glazed meatballs in a nonstick skillet over low heat, just long enough to heat through without drying out. Microwave works in a pinch but watch the timing to avoid toughening them.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey can be substituted one-for-one with ground chicken in this recipe. Just be sure to monitor the cook time as turkey can dry out more quickly. Adding a bit more almond flour or grated vegetables can help retain moisture.

What if I don't have coconut aminos?

If you don’t have coconut aminos, you can substitute soy sauce or tamari for a similar umami boost. Keep in mind that soy sauce is usually saltier, so you might want to reduce the added salt in the recipe.

Can I make the meatballs ahead of time?

Yes! You can make the meatballs up to a day in advance. Simply shape and bake them, then store in the refrigerator. When ready to serve, warm them gently in the glaze before plating.

How spicy is this recipe?

The heat level is moderate and adjustable. You can control the spice by adding less or more sriracha in both the meatballs and glaze, making it perfect for both kids and spice lovers alike.

Final Thoughts

These Sticky Ginger Chicken Meatballs have truly earned a special place in my kitchen repertoire. They strike a delightful balance between comforting and exciting, with flavors that brighten my day every time. I hope you’ll give this recipe a try soon—it’s like sharing a little nugget of happiness over a simple, sticky, savory bite. You won’t regret it!