Description

Sticky Sesame Chicken Meatballs are tender, juicy, and tossed in a sweet, savory, and slightly spicy sesame sauce. Perfect with rice and roasted vegetables for a quick and flavorful dinner.

Ingredients

1 pound ground turkey or chicken

2 green onions, finely chopped, plus more for serving

1 inch fresh ginger, grated

1 clove garlic, minced or grated

Black pepper, to taste

1 head broccoli, cut into florets OR 1 winter squash, seeded and sliced into 1/4 inch wedges

2 tablespoons sesame oil or extra virgin olive oil

1/3 cup low sodium soy sauce

1/3 cup pomegranate juice (apple cider or orange juice also work)

3 tablespoons hoisin sauce (GF if needed)

3 tablespoons honey

2 tablespoons rice vinegar or apple cider vinegar

1 teaspoon crushed red pepper flakes (adjust to taste)

Steamed rice, sesame seeds, and pomegranate arils, for serving

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Instructions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.

2. In a bowl, combine ground chicken or turkey, green onions, ginger, garlic, and a pinch of pepper. Mix until just combined. Coat hands with oil and roll mixture into tablespoon-size balls (about 15–20 meatballs). Place on one side of the baking sheet.

3. Add broccoli florets or winter squash slices to the other side of the baking sheet. Toss with 1 tablespoon oil, salt, and pepper. Bake 15 minutes, or until meatballs are golden and cooked through.

4. Meanwhile, in a saucepan, combine 1 tablespoon oil, soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and red pepper flakes. Bring to a boil over medium-high heat. Cook 5–8 minutes, until sauce thickens and reduces by about one-third.

5. Pour half of the sauce over the baked meatballs and toss to coat. Return to the oven for 2–3 minutes, until sticky and glossy.

6. Serve meatballs over rice with roasted vegetables on the side. Garnish with sesame seeds, green onions, and pomegranate arils.

Notes

Homemade Hoisin Sauce: Mix 1/4 cup soy sauce, 2 tablespoons peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper.

To Freeze Meatballs: Bake as directed, then freeze on a parchment-lined tray for 2 hours. Transfer to a freezer-safe container for up to 3 months. Reheat in sauce until warmed through.

To Freeze with Sauce: Place cooled meatballs and sauce in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stove with a splash of water if needed.

If Using Winter Squash: Roast squash 15 minutes before adding meatballs. Add meatballs once squash is tender.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking, Roasting
Cuisine: Asian-Inspired