This recipe started as a quick weeknight solution and became a household favorite almost overnight. I first combined ground chicken with sesame oil and fresh ginger on a busy weekday when I wanted something bright, savory, and effortless. The meatballs are moist, tender, and lightly seasoned so the sweet chili glaze can shine. They deliver crisp edges where they touch the hot sheet pan and a soft center that melts in your mouth. Over the years I have brought this dish to potlucks, packed it for lunches, and served it for Sunday supper, and it always disappears fast.

What makes this preparation special is the balance between the aromatic sesame and ginger in the meatball and the bright, sticky sweet chili finish. The dish is fast to assemble, forgiving if you overwork the mixture, and ideal for feeding a small family or a larger gathering when scaled up. I prefer to bake them on a single sheet pan for even browning and easy cleanup. The people who taste these often tell me that the glaze reminds them of their favorite takeout, but with a fresher profile and a homemade touch.

Ingredients

• Ground chicken, 1 pound: Choose lean but not ultra lean for moist results. I usually pick dark meat blend or an 85 15 mix for better texture. If you buy from a trusted brand or butcher you will notice better flavor and slightly more forgiving texture when forming the balls.
• Egg, 1 large: Acts as a binder and adds moisture. Room temperature eggs mix more evenly into the meat for uniform texture.
• Panko breadcrumbs, 1/2 cup: Light and airy, panko keeps meatballs tender compared to fine breadcrumbs. If you want gluten free use gluten free panko 1 to 1.
• Green onions, 2 finely chopped: Use white and green parts for mild onion flavor. Chop fine so they disperse through the meat and soften while baking.
• Garlic, 2 cloves minced: Fresh minced garlic provides a bright note. If you only have jarred garlic, use about 1/2 teaspoon.
• Fresh ginger, 1 tablespoon grated: Fresh ginger is the backbone of the aroma. Use a microplane for the best texture and even distribution.
• Soy sauce, 1 tablespoon: Adds umami and seasoning. For lower sodium pick a reduced sodium soy sauce and adjust salt to taste.
• Sesame oil, 1 teaspoon: A little goes a long way. Toasted sesame oil gives that classic fragrance. Do not substitute with neutral oil for the same aroma.
• Salt and black pepper, 1/4 teaspoon each: Small amounts help enhance the other flavors without overpowering the glaze.
• Sweet chili sauce, 1/3 cup for the glaze: Use store bought or homemade for a tangy sweet finish with a hint of heat.
• Rice vinegar, 1 teaspoon and soy sauce, 1 tablespoon for the glaze
• Honey, 1 teaspoon optional: Adds extra gloss and sweetness if you prefer the glaze on the sweeter side.
• Garnish: Toasted sesame seeds, chopped cilantro or green onions, and lime wedges optional for brightness.

Instructions

Preheat the oven: Set the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Using a hot oven promotes quick browning and helps form a light crust on the meatballs while keeping the interior tender. Make sure the oven racks are centered for even heat circulation. Mix the meatball mixture: In a large mixing bowl, combine 1 pound ground chicken, 1 large beaten egg, 1/2 cup panko, 2 finely chopped green onions, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently until just combined. Overmixing can make the mixture dense. Use a folding motion with a spatula and stop when ingredients are evenly distributed. Shape the meatballs: Use a 1 tablespoon or 1 1/2 tablespoon scoop to portion the mixture for uniform cooking. Roll each portion lightly between your palms to form compact balls. Aim for about 1 1/2 tablespoons of mixture per ball. Place them evenly spaced on the prepared sheet pan so air can circulate and they brown rather than steam. Bake: Bake for 16 to 18 minutes at 400°F. The goal is an internal temperature of 165°F. Use an instant read thermometer to check a few meatballs in the center of the tray. Look for lightly golden edges and a firm but tender center. 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 to 3 minutes until glossy and slightly thickened. Simmer gently and avoid boiling hard so you do not lose the fresh flavors. Glaze the meatballs: When meatballs reach 165°F, remove from the oven and brush them with the warm sweet chili glaze. You can also toss them in a bowl with the glaze to coat evenly. Return to the oven for 1 to 2 minutes if you want the glaze to set and become slightly sticky. Garnish and serve: Sprinkle toasted sesame seeds and chopped cilantro or green onion over the glazed meatballs. Serve with lime wedges if you like a bright acidic contrast. These are great on steamed rice, tossed with soba noodles, or alongside roasted vegetables.

Storage Tips

To store, cool the meatballs completely before sealing them in an airtight container. Refrigerate for up to four days. For longer storage, flash freeze on a parchment lined sheet pan until solid, then transfer to a freezer safe bag for up to three months. Reheat from frozen in a 350°F oven for 12 to 15 minutes, or thaw overnight and warm in a skillet to restore crisp edges. If you want to keep the glaze fresh, store meatballs and glaze separately and brush heated glaze over warm meatballs just before serving.

Ingredient Substitutions

If you do not have panko, plain breadcrumbs work but expect a slightly denser texture. For a gluten free option use gluten free panko or almond meal though almond meal will add more density. Swap ground chicken for ground turkey, pork, or a blend for richer flavor. Replace soy sauce with tamari for gluten free, and use maple syrup instead of honey for a vegan friendly glaze but note that the meat component would not be vegan in that case. Toasted sesame oil is important for aroma, but if you must, substitute with 1/2 teaspoon of sesame seeds and a neutral oil.

Serving Suggestions

Serve the meatballs over steamed jasmine rice or brown rice for a classic pairing. Tossed with soba or rice noodles and a handful of blanched broccoli makes a balanced bowl meal. For a lighter plate present them on a bed of mixed greens with cucumber ribbons and a drizzle of extra glaze. Garnish options include sliced green onions, cilantro, toasted sesame seeds, and a squeeze of lime to brighten flavors. These work equally well for casual family dinners and for buffets or appetizer trays.

Seasonal Adaptations

In spring and summer add finely diced fresh mango or pineapple to the glaze for a tropical lift, and serve with a crunchy cucumber salad. In autumn and winter boost the warm aromatics by adding 1/2 teaspoon five spice to the meat mixture and swap cilantro for chopped parsley if you prefer milder herb notes. For holidays increase the batch size and keep warm in a low oven so guests can help themselves.

Meal Prep Tips

Double the mixture and portion into individual containers with rice and roasted vegetables for ready to go lunches. For the best texture, store sauce separately and reheat meatballs in a skillet, finishing with the warmed glaze so they remain glossy. If freezing for meal prep, flash freeze on the sheet pan before boxing to prevent sticking and to speed up reheating later.

These meatballs are one of those dishes that rewards a little attention to detail yet remains forgiving. They are quick, versatile, and feel special without a long list of steps. Share them with friends, pass the lime wedges, and enjoy how a simple glaze can transform everyday ingredients into something memorable.