Sesame chicken meatballs are quick and easy to make, loaded with Asian flavor, and totally delicious. These chicken meatballs are made with an assortment of Chinese ingredients, then cooked in a delicious homemade stir fry sauce along with bell peppers (and customizable with your favorite veggies!). It's an easy weeknight dinner with all the flavors of takeout but in a fun meatball form. These Asian meatballs store well too and freezer-friendly — perfect for meal prep!
Why You'll Love Sesame Chicken Meatballs
- A quick and easy weeknight dinner. These sesame chicken meatballs are an easy weeknight dinner ready in just 30 minutes (if you prepare the meatball mixture in advance to marinate). They are perfect compromise when you are craving takeout and meatballs at the same time.
- Chicken meatballs that are packed with flavor. If you don’t believe me, check out the ingredient list. To make these sesame chicken meatballs, you’ll need an assortment of classic Asian seasonings like soy sauce, Shaoxing wine, sesame oil, ginger, garlic, and green onions. Not to mention the delicious homemade stir fry sauce that they are tossed in which adds even more flavor.
- No dry meatballs here. These sesame chicken meatballs are juicy and tender on their own but when you smother them in a sticky stir fry sauce, they’re even better and juicier. It’s easy to make homemade sesame stir fry sauce or substitute it with store-bought sesame chicken sauce for convenience.
Ingredients and Substitutions
To make quick and easy Sesame Chicken Meatballs, you will need the following ingredients (full quantities in recipe card below):
- ground chicken - you can easily substitute with other ground meats such as ground turkey, ground pork, or ground beef.
- breadcrumbs
- soy sauce
- Shaoxing wine - or substitute with mirin.
- sesame oil
- ginger
- garlic powder
- green onions
- ground black pepper
- stir fry sauce - made in seconds using soy sauce (preferably dark soy sauce for a richer color and flavor), chicken broth (or water), sesame oil, brown sugar (or honey), vinegar, and cornstarch.
- vegetable oil - to cook the meatballs on the stove. If you are air frying them or cooking in the oven, then you do not need this.
- red bell pepper - feel free to substitute with any color bell pepper.
- green onions
- white sesame seeds - optional, for garnish.
What's so great about this meatball stir fry is that you can customize it with your favorite veggies. Try adding in thinly sliced carrots, sliced mushrooms, broccoli florets, cauliflower florets, or bean sprouts.
You will also need measuring cups and spoons, mixing bowl, and a large skillet.
How to Make the Best Sesame Chicken Meatballs
- Prepare the meatball mixture. In a large mixing bowl, combine ground chicken with breadcrumbs, soy sauce, Shaoxing wine, sesame oil, ginger, garlic powder, green onions, and black pepper. Mix well until evenly combined and set aside to marinate for at least 20 minutes.
- Shape the meatballs. Take 2 spoonfuls of the ground chicken mixture at a time and roll into meatballs. Set aside on a plate.
- Cook the meatballs. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add meatballs and cook until browned on all sides, about 6-8 minutes. Stir the meatballs occasionally to brown evenly.
- Alternatively, you can bake the meatballs in a 400F preheated oven for 15 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. You can also deep fry the meatballs (5-7 minutes) or cook in an air fryer in batches at 350F for 12-14 minutes per batch.
- Make the sauce. While cooking the meatballs, prepare the sauce in a small mixing bowl by combining soy sauce, chicken broth, sesame oil, brown sugar, vinegar, and cornstarch. Mix well until smooth.
- Add veggies. Stir in the sauce and bell peppers. Toss well and cook until the sauce simmers, about 1-2 minutes. Cover the lid and cook until the meatballs are fully cooked through, about 3-4 minutes. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Serve. Garnish with green onions and sesame seeds and serve warm with a bowl of steamed rice.
How to Serve
Sesame Chicken Meatballs are delicious served over steamed rice or noodles. Some popular sides that you can serve these meatballs with are:
- Vegetarian Fried Rice
- Spring Vegetable Stir Fry
- Spicy Chili Oil Wontons
- Cream of Mushroom Soup
- Cold Noodles with Peanut Butter Sauce
- Air Fryer Cauliflower Bites
- Steamed Scallion Buns
Storing Chicken Meatballs
- How to store: Store leftover sesame chicken meatballs in an airtight container in the refrigerator for up to 4 days. Storing the meatballs and sauce together will help prevent the meatballs from drying out.
- How to freeze: Chicken meatballs freeze well either before or after cooking.
- To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a frezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
- To freeze cooked meatballs: Once cooled, store the meatballs in an airtight container or freezer bag for up to 3 months. Allow it to thaw overnight in the fridge when ready to cook.
- How to reheat: You can reheat sesame chicken meatballs in the microwave or on the stove over medium-low heat stirring occasionally until warmed through. Adding a bit of water to the pan will help the meatballs steam out, and it will thin the sauce if it becomes too thick. You could also reheat in a 350 F preheated oven or air fryer for 5-10 minutes until warmed through, but then prepare a fresh batch of sauce as it will dry out when reheating this way.
More Meatball Recipes
- 15 Best Meatball Recipes
- Sticky Honey Garlic Meatballs
- Sweet and Sour Meatballs
- Teriyaki Meatballs
- Sweet Chili Turkey Meatballs
- Thai Turkey Meatballs in Coconut Curry
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Recipe
Sesame Chicken Meatballs
- Total Time: 55 minutes
- Yield: 18-20 meatballs
Description
Sesame chicken meatballs are quick, easy, delicious, and loaded with Asian flavor, cooked in a homemade stir fry sauce and customizable with easy veggies!
Ingredients
For the meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or mirin)
- ½ tablespoon sesame oil
- 1 tablespoon ginger, freshly grated
- ½ teaspoon garlic powder
- 2 tablespoons green onions, finely chopped
- ¼ teaspoon ground black pepper (or to taste)
For the sauce:
- 2 tablespoons soy sauce (preferably dark soy sauce)
- ½ cup chicken broth (or water)
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon vinegar
- ½ tablespoon cornstarch
Other ingredients:
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, sliced
- 1 tablespoons green onions, finely chopped
- 1 teaspoon white sesame seeds (optional, for garnish)
Instructions
- In a large mixing bowl, combine ground chicken with breadcrumbs, soy sauce, Shaoxing wine, sesame oil, ginger, garlic powder, green onions, and black pepper. Mix well until evenly combined and set aside to marinate for at least 20 minutes.
- Take 2 spoonfuls of the ground chicken mixture at a time and roll into meatballs. Set aside on a plate.
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add meatballs and cook until browned on all sides, about 6-8 minutes. Stir the meatballs occasionally to brown evenly.
- Alternatively, you can bake the meatballs in a 400F preheated oven for 15 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. You can also deep fry the meatballs (5-7 minutes) or cook in an air fryer in batches at 350F for 12-14 minutes per batch.
- While cooking the meatballs, prepare the sauce in a small mixing bowl by combining soy sauce, chicken broth, sesame oil, brown sugar, vinegar, and cornstarch. Mix well until smooth.
- Stir in the sauce and bell peppers. Toss well and cook until the sauce simmers, about 1-2 minutes.
- Cover the lid and cook until the meatballs are fully cooked through, about 3-4 minutes. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Garnish with green onions and sesame seeds and serve warm with a bowl of steamed rice.
Notes
How to store: Store leftover sesame chicken meatballs in an airtight container in the refrigerator for up to 4 days. Storing the meatballs and sauce together will help prevent the meatballs from drying out.
How to freeze: Chicken meatballs freeze well either before or after cooking.
- To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a frezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
- To freeze cooked meatballs: Once cooled, store the meatballs in an airtight container or freezer bag for up to 3 months. Allow it to thaw overnight in the fridge when ready to cook.
How to reheat: You can reheat sesame chicken meatballs in the microwave or on the stove over medium-low heat stirring occasionally until warmed through. Adding a bit of water to the pan will help the meatballs steam out, and it will thin the sauce if it becomes too thick. You could also reheat in a 350 F preheated oven or air fryer for 5-10 minutes until warmed through, but then prepare a fresh batch of sauce as it will dry out when reheating this way.
- Prep Time: 15 minutes
- Marinate Time: 20 minutes
- Cook Time: 15 minutes
- Category: Ground Beef
- Method: Stovetop
- Cuisine: Chinese
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DJ says
The whole family really enjoyed these and I will definitely cook them again, maybe I will add a bit of a chilli kick next time. First time cooking with minced chicken, can’t believe I’ve never used it before.
Anne says
These were absolutely delicious and something so different and fun to make. My husband loved them so much he had them again for lunch with cabbage and jasmine rice in a tortilla and loved it. Thanks so much for the great recipe