This recipe for Sheet Pan Sesame Ginger Chicken Meatballs has been my turn-to when I want something fast, flavorful, and shareable. I first developed it on a busy weeknight when I had a pound of ground chicken in the fridge and wanted a hands-off method that still delivered bold Asian-inspired flavors. The meatballs roast evenly on a single sheet pan, leaving you extra time to make a simple rice or a quick vegetable side. They come out tender with little browning required, and the sweet chili glaze adds that sticky, glossy finish everyone reaches for.

I remember serving these at a casual Sunday dinner the first time and watching my family go back for seconds. The balance of fresh ginger and sesame oil in the meat produces a subtle depth while the store-bought sweet chili sauce keeps this approachable and weeknight-friendly. The texture is light thanks to panko breadcrumbs and a single egg, and because they bake instead of fry, cleanup is easy. This dish works equally well as an appetizer, a weeknight main, or a portable plate for potlucks.

Ingredients

• Ground chicken (1 pound): Look for 85 to 93 percent lean ground chicken for a good balance of moisture and flavor. Darker blends yield juicier meatballs. I like a local brand that uses minimal additives.
• Egg (1): Acts as the binder to hold the meatballs together; room temperature egg mixes more evenly with the meat.
• Panko breadcrumbs (1/2 cup): These provide light structure without weighing down the meatballs. If you prefer a denser texture, use regular breadcrumbs.
• Green onions (2, finely chopped): Add freshness and a mild onion flavor. Use the white part for punch and the green tops for garnish.
• Garlic (2 cloves, minced) and fresh ginger (1 tablespoon, grated): Fresh aromatics make a big difference. Ginger brings warmth and brightness that pairs perfectly with the sweet chili glaze.
• Soy sauce (1 tablespoon) and sesame oil (1 teaspoon): These two ingredients create the savory backbone. Use regular soy for deeper color; low-sodium is fine if you monitor salt.
• Salt and black pepper (1/4 teaspoon each): Light seasoning because the glaze and soy sauce contribute additional saltiness.
• Sweet chili sauce (1/3 cup): Store-bought works great for speed; if making your own, combine chili flakes, rice vinegar, sugar, and a little cornstarch for thickness.
• Rice vinegar (1 teaspoon) and optional honey (1 teaspoon): Balance and shine for the glaze; honey smooths out the edges if your chili sauce is very tangy.
• Garnish: Toasted sesame seeds, chopped cilantro or more green onions, and lime wedges for brightness.

Instructions

Preheat the oven: Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless. Position a rack in the center for even heat distribution. Mix the meatball mixture: In a large bowl, combine 1 pound ground chicken, 1 beaten egg, 1/2 cup panko, 2 finely chopped green onions, 2 minced garlic cloves, 1 tablespoon grated 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 tightens the meat and yields denser results. Shape the meatballs: Using a 1 1/2 tablespoon scoop or a spoon, portion and roll the mixture into uniform balls. Aim for about 18 to 20 meatballs. Space them evenly on the prepared sheet pan so hot air circulates around each ball. Bake until cooked through: Bake for 16 to 18 minutes at 400°F. Check the internal temperature with an instant-read thermometer — it should register 165°F. Visual cues: the exterior will be lightly golden and the juices should run clear. Make the glaze: While the meatballs bake, combine 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, stirring until glossy and slightly thickened. If you prefer a thicker glaze, simmer another minute or whisk in a pinch of cornstarch dissolved in water. Glaze and finish: Remove the meatballs from the oven and brush them generously with the warm glaze or place them in a bowl and toss gently to coat. Return to the oven for 1 to 2 minutes if you want the glaze to set a bit more. Garnish and serve: Sprinkle with toasted sesame seeds and chopped cilantro or additional green onions. Serve hot with rice, noodles, or roasted vegetables and lime wedges on the side for a bright finish.

Storage Tips

Cool any leftovers completely before refrigerating. Store in an airtight container for up to three days. For longer storage, freeze either raw shaped meatballs or fully cooked glazed meatballs in single layers on a tray, then transfer to freezer bags for up to three months. Reheat frozen cooked meatballs in a 350°F oven for 12 to 15 minutes or until warmed through, spooning extra glaze over them to restore shine. For microwave reheating, cover loosely and heat on medium power in 30-second intervals to avoid drying.

Ingredient Substitutions

If you prefer a different protein, substitute ground turkey or pork in a one-to-one swap; pork will be richer, turkey slightly leaner. For gluten-free, use gluten-free panko or crushed rice cereal and tamari instead of soy sauce. To make them dairy-free, this recipe already qualifies. If you want more heat, fold in 1/2 teaspoon Sriracha to the glaze or add chopped fresh chiles to the meat mixture.

Serving Suggestions

Serve with steamed jasmine rice, coconut rice, or rice noodles tossed with a splash of sesame oil and scallions. For a lighter plate, pair with a crisp cucumber salad or roasted broccolini. Garnish plates with extra toasted sesame seeds, cilantro, and lime wedges. For entertaining, thread meatballs on skewers with scallions or serve on a platter with dipping bowls of extra sweet chili glaze and sriracha mayo.

Cultural Background

While these meatballs are not a traditional dish from a single region, they draw on Southeast Asian influences: the sweet chili sauce popular in Thai and Southeast Asian cuisines, the umami of soy, and the warm aroma of sesame oil. The sheet pan, Western approach keeps preparation simple, blending global flavors into a home-friendly format that resonates with many contemporary cooks.

Seasonal Adaptations

In spring and summer, brighten the dish with chopped fresh mint and cucumber ribbons. In fall and winter, add grated carrot or finely diced shiitake to the meat mixture for extra depth and to stretch the batch. Swap cilantro for Thai basil for a different herbal profile, or add finely chopped roasted red pepper into the glaze for a smoky-sweet twist during colder months.

Meal Prep Tips

Form the meatballs in advance and store them uncooked on a sheet tray covered in plastic wrap in the fridge for up to 24 hours. For efficient meal prep, bake a double batch and freeze half. Portion into meal-sized containers with rice and steamed vegetables; when reheating, add a sprinkle of fresh herbs and a squeeze of lime to refresh the flavors.

These meatballs are a testament to how a handful of accessible ingredients and a simple oven method can produce a dish that feels special and easy to share. I hope you make them your own, trying different garnishes and pairings to suit your table.