There’s something incredibly satisfying about the combination of tender chicken meatballs coated in a shiny, flavorful glaze that just clings to every bite. This Sticky Ginger Chicken Meatballs Recipe delivers that perfect balance of sweet, spicy, and savory that’ll have you making it again and again.

A white bowl shows a meal with three parts: at the bottom there is a layer of white rice with soft grains, on the left and center sit shiny brown meatballs with a sticky glaze, sprinkled with white and black sesame seeds and small green onion pieces, and on the right is a group of bright green broccoli florets with a fresh texture; the bowl sits on a white marbled surface with black chopsticks placed near the bowl's edge, and a small round dish with mixed white and black sesame seeds is near the top edge of the image, 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

When I first tried making these sticky ginger chicken meatballs, I was blown away by how easy they were yet so impressive in flavor. They’re one of those recipes that looks fancy but actually comes together quickly—ideal for weeknight dinners or casual get-togethers.

Perfectly Balanced Flavors: The glaze is sweet, tangy, and just spicy enough to keep things interesting without overwhelming the meatballs.
Healthy Ingredients: Using ground chicken and almond flour keeps the meatballs lighter but still super satisfying.
Simple Prep: You gather everything in one bowl, shape, bake, and toss in glaze—no fuss, no stress.
Versatile Serving Options: They’re fabulous over rice, with veggies, or even tucked into a wrap for lunch the next day.

The image shows a white bowl filled with three layers: the bottom layer is white rice, the middle layer is bright green broccoli florets placed on one side, and the top layer consists of five shiny, dark brown glazed meatballs with sesame seeds and small green onion pieces sprinkled on them. The bowl sits on a light blue cloth with black chopsticks resting beside it on a white marbled surface. In the background, there is another white bowl with the same contents, and a pan with more glazed meatballs, all on the same white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Sticky Ginger Chicken Meatballs Recipe lies in the way each ingredient brings depth and texture without complicating the process. Fresh ginger and garlic powder give a warm spice, while coconut aminos add that subtle umami sweetness that’s a healthier alternative to soy sauce.

Flat lay of a mound of fresh ground chicken, a small mound of almond flour on a simple white plate, a few thin slices of bright green basil leaves, a small pile of grated vivid orange carrot, a handful of thinly sliced green onions with both white and green parts visible, a small white bowl filled with dark brown coconut aminos, another small white bowl with golden honey, a small white bowl containing clear pale rice vinegar, a small heap of vibrant red sriracha sauce on a white bowl, freshly grated pale yellow ginger root, a small white bowl with amber sesame oil, a cluster of whole uncracked brown eggs, a small white bowl filled with light beige garlic powder, a white bowl with salt crystals, a white bowl with ground black peppercorns, a fresh head of bright green broccoli, a bowl of fluffy white jasmine rice, and a scattering of small white sesame seeds all arranged in perfect symmetry 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 and tender, it forms the perfect base that holds the flavors without being heavy.
Almond flour: Adds moisture and helps bind the meatballs while keeping them gluten-free.
Fresh ginger: Grated into the meatballs and glaze for a zesty brightness that’s irresistible.
Fresh basil: Adds a fragrant herbaceous note that elevates these beyond your typical meatball.
Carrot: Keeps the meatballs juicy and adds a subtle sweetness and nice color.
Green onion: Adds sharpness and a fresh bite that balances the rich glaze perfectly.
Garlic powder: Essential for that background savory punch—easy to sprinkle in without overpowering.
Coconut aminos: The heart of the glaze and marinade, offering a natural sweetness and umami flavor.
Fish sauce: Just a dash packs a salty depth that complements the chicken beautifully.
Sriracha: Adds heat and complexity, adjust based on your spice preference.
Honey: Sweetens the glaze naturally and helps it stick gloriously to each meatball.
Rice vinegar: Brings acidity to balance the sweetness and give the glaze a tangy kick.
Sesame oil: Finishing touch that adds a nutty aroma and richness to the glaze.

📝

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

I love tweaking this recipe depending on what I have on hand or who I’m feeding. For example, swapping basil for fresh cilantro gives it a bright, almost Thai-inspired twist. You can turn up (or down) the heat by adjusting the amount of sriracha—the beauty is it’s flexible.

Variation: Once, I added finely chopped water chestnuts for extra crunch inside the meatballs—totally delicious and unexpected texture!
Dietary modification: For a nut-free option, swap almond flour with gluten-free breadcrumbs or oat flour.
Make it vegetarian: Use plant-based ground “chicken” and a touch of soy sauce instead of fish sauce for umami.

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

Step 1: Mix With Care

Start by combining all the meatball ingredients in a large bowl—ground chicken, almond flour, grated ginger, chopped basil, grated carrot, sliced green onions, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. I like to mix it gently with my hands until everything is just combined; overworking can make the meatballs tough. Keep your hands slightly damp or slicked with a little avocado oil to prevent sticking—it makes shaping a breeze!

Step 2: Shape and Bake

Form the mixture into 2-inch meatballs. This size ensures they cook evenly and stay juicy. Arrange them on a parchment-lined baking sheet, giving each meatball some room to breathe. Bake at 400°F for about 25 minutes, then broil for 1 to 2 minutes to get a gorgeous golden brown crust that adds texture and appeal. Keep an eye on them during broiling so they don’t burn!

Step 3: Simmer the Glaze

While the meatballs bake, whisk together the glaze ingredients—coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil—in a skillet over medium-low heat. Let it simmer gently until it thickens enough to coat the back of a spoon, usually around 3-5 minutes. You want it sticky and shiny, so don’t rush this part!

Step 4: Coat and Serve

Finally, add the baked meatballs to the simmering glaze and toss them to make sure every one gets a luscious, sticky coating. Remove from heat immediately to keep that glaze thick and glossy. Serve these beauties over a bed of jasmine rice with some steamed or roasted broccoli on the side, and don’t forget a sprinkle of sesame seeds for a little extra flair.

Top Tip

Having cooked these meatballs numerous times, here are a few tips to make sure yours come out perfectly every time.

Keep Meatballs Moist: Don’t overmix the meatball mixture; gentle folding keeps them tender and juicy.
Even Sizing: Use a cookie scoop or a measuring spoon to shape evenly sized meatballs so they cook uniformly.
Watch the Broiler: Broil just long enough for a beautiful crust—too long and the glaze or meatballs can burn quickly.
Glaze Timing: Add the meatballs to the glaze off the heat sometimes; the residual warmth helps keep the sticky coating perfect without burning the sauce.

How to Serve Sticky Ginger Chicken Meatballs Recipe

Ginger Chicken Meatballs - Serving Suggestion

Garnishes

I’m a sucker for toasted sesame seeds sprinkled on top—they add a subtle crunch and a nutty aroma that complements the glaze. Sometimes I throw on thinly sliced green onions or a handful of fresh cilantro for a fresh pop of color and flavor. For a little extra zing, a wedge of lime on the side is fantastic, too.

Side Dishes

This recipe pairs beautifully with simple steamed jasmine rice or cauliflower rice if you want to keep things light. Roasted or steamed broccoli is my go-to veggie, but snap peas or roasted carrots also work wonderfully to add a different texture and sweetness.

Creative Ways to Present

For dinner parties, I sometimes skewer these meatballs and serve them as an appetizer with a side of the glaze for dipping—people love that! Or arrange the meatballs on a platter with bright herbs and sesame seeds, making a colorful centerpiece that’s as inviting as it is tasty.

Make Ahead and Storage

Storing Leftovers

These meatballs store really well in an airtight container in the fridge for up to 3 days. I usually save the leftover glaze separately and recoat the meatballs when reheating to keep that sticky goodness fresh and shiny.

Freezing

I’ve frozen these meatballs both before and after glazing. Freeze on a baking sheet first, then transfer to a freezer bag. When ready, thaw overnight in the fridge, then gently warm them in a skillet with a little fresh glaze for best results.

Reheating

Reheat gently on the stovetop in a pan with a splash of water or extra glaze to avoid drying out. Microwave works too—just cover and heat in short bursts to keep them tender and moist.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well and has a similar texture, just be mindful of the moisture level since turkey can be leaner—adding a bit more almond flour or grated carrot can help keep the meatballs tender.

How do I make this recipe less spicy?

To reduce the heat, simply cut back or omit the sriracha in both the meatballs and the glaze. You’ll still have plenty of flavor from the ginger, garlic, and coconut aminos, making it a family-friendly dish.

What’s the best way to prevent meatballs from sticking to my hands?

Coating your hands lightly with avocado or neutral oil before rolling the meatballs keeps things smooth and mess-free. Alternatively, you can wet your hands with cold water if you don’t have oil handy.

Can I bake meatballs without broiling at the end?

Yes, you can skip broiling if you’re short on time. Your meatballs will still be cooked through and delicious, but broiling adds that extra golden crust and texture that really elevates the dish.

Final Thoughts

This Sticky Ginger Chicken Meatballs Recipe holds a special place in my kitchen because it’s both a crowd-pleaser and a go-to comfort food that feels elevated without a ton of work. Whether you’re cooking for family, friends, or just treating yourself, these meatballs strike that perfect flavor and texture combo every single time. Trust me, once you try them, they’ll become a staple in your rotation too.