Sesame chicken meatballs are quick, easy, delicious, and loaded with Asian flavor, cooked in a homemade stir fry sauce and customizable with easy veggies!
For the meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or mirin)
- 1/2 tablespoon sesame oil
- 1 tablespoon ginger, freshly grated
- 1/2 teaspoon garlic powder
- 2 tablespoons green onions, finely chopped
- 1/4 teaspoon ground black pepper (or to taste)
For the sauce:
- 2 tablespoons soy sauce (preferably dark soy sauce)
- 1/2 cup chicken broth (or water)
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon vinegar
- 1/2 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, sliced
- 1 tablespoons green onions, finely chopped
- 1 teaspoon white sesame seeds (optional, for garnish)
- 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.
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
Keywords: sesame chicken meatballs, chicken meatballs, asian chicken meatballs, chinese chicken meatballs, chicken meatball stir fry, stir fry meatballs