Nothing quite hits the spot like these tender, flavorful bites coated in a glossy, spicy-sweet sauce. The Sticky Ginger Chicken Meatballs Recipe brings together fresh ginger, a hint of sriracha, and an irresistible glaze you’ll find yourself sneaking right off the pan. Trust me, these meatballs are worth the extra five minutes in the kitchen.

A white bowl shows a meal with three parts: at the bottom there is a layer of white rice with soft grains, on the left and center sit shiny brown meatballs with a sticky glaze, sprinkled with white and black sesame seeds and small green onion pieces, and on the right is a group of bright green broccoli florets with a fresh texture; the bowl sits on a white marbled surface with black chopsticks placed near the bowl's edge, and a small round dish with mixed white and black sesame seeds is near the top edge of the image, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe
Top Tip
How to Serve Sticky Ginger Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sticky Ginger Chicken Meatballs Recipe

Why You'll Love This Recipe

I’ve made these sticky ginger chicken meatballs countless times, and they never disappoint. The balance between juicy chicken and a bold, flavorful glaze is what keeps me coming back. Plus, they’re simple enough for weeknights but fancy enough to serve guests.

Bold Flavor Boost: Fresh ginger paired with sriracha brings an exciting kick without overpowering the meatballs.
Juicy and Tender: Using ground chicken with almond flour keeps the meatballs moist yet light—no dry bites here.
Versatile Glaze: The sticky sauce is perfect for meatballs, but you can also drizzle it over rice or veggies.
Simple Prep: Minimal ingredients and easy steps make this recipe a go-to when you want something delicious fast.

The image shows a white bowl filled with three layers: the bottom layer is white rice, the middle layer is bright green broccoli florets placed on one side, and the top layer consists of five shiny, dark brown glazed meatballs with sesame seeds and small green onion pieces sprinkled on them. The bowl sits on a light blue cloth with black chopsticks resting beside it on a white marbled surface. In the background, there is another white bowl with the same contents, and a pan with more glazed meatballs, all on the same white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sticky Ginger Chicken Meatballs Recipe is chosen to layer flavor while keeping the recipe simple. Fresh ginger and garlic powder bring aromatic warmth, while coconut aminos and fish sauce add savory depth and umami.

Flat lay of a mound of fresh ground chicken, a small mound of almond flour on a simple white plate, a few thin slices of bright green basil leaves, a small pile of grated vivid orange carrot, a handful of thinly sliced green onions with both white and green parts visible, a small white bowl filled with dark brown coconut aminos, another small white bowl with golden honey, a small white bowl containing clear pale rice vinegar, a small heap of vibrant red sriracha sauce on a white bowl, freshly grated pale yellow ginger root, a small white bowl with amber sesame oil, a cluster of whole uncracked brown eggs, a small white bowl filled with light beige garlic powder, a white bowl with salt crystals, a white bowl with ground black peppercorns, a fresh head of bright green broccoli, a bowl of fluffy white jasmine rice, and a scattering of small white sesame seeds all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean and mild, it soaks up the bold flavors without overpowering them.
Almond flour: Helps bind the meatballs while keeping them tender — a great gluten-free alternative to breadcrumbs.
Fresh ginger: Adds that bright, zesty aroma that makes these meatballs stand out.
Fresh basil: Gives a subtle herbal note that complements the ginger beautifully.
Carrot (grated): Adds moisture and a bit of sweetness without being noticeable — a sneaky veggie trick!
Green onion: Offers a mild onion flavor and crunch in every bite.
Garlic powder: For a gentle garlic flavor that blends into the background.
Coconut aminos: A slightly sweet, soy-free seasoning that gives the glaze its base flavor.
Fish sauce: Packs a punch of umami that’s essential for depth of flavor.
Sriracha: Adds heat you can customize—start mild and add more if you like it spicy.
Salt & pepper: Basic seasonings that elevate all those other flavors.
Honey: Balances the heat and tang with natural sweetness.
Rice vinegar: Introduces just the right amount of acidity to brighten the glaze.
Sesame oil: Finishes the glaze with a toasty, nutty flavor characteristic of Asian-inspired dishes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on who I’m cooking for. Sometimes I tone down the sriracha for the kids, or swap in fresh cilantro instead of basil for a different twist. Feel free to adjust the heat or herbs based on your preferences!

Sriracha Variations: I’ve made this with anything from just a teaspoon (for a hint of heat) up to two tablespoons or more for a fiery kick—totally up to you.
Gluten-Free Adjustments: Using almond flour makes these meatballs naturally gluten-free, but feel free to swap in breadcrumbs if that’s what you have on hand.
Herb Twists: Fresh basil is my go-to, but fresh mint or cilantro can give a refreshing lift if you want to try something new.
Extra Veggies: I sometimes add finely chopped mushrooms or bell pepper for added texture and nutrition.

Step-by-Step: How I Make Sticky Ginger Chicken Meatballs Recipe

Step 1: Mix the Meatball Magic

Start by combining ground chicken, almond flour, freshly grated ginger, chopped basil, grated carrot, sliced green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper in a large bowl. I use my hands to gently mix everything until well combined — careful not to overwork it or the meatballs could turn dense. Pro tip: If your hands stick, just lightly oil them with avocado or any neutral oil.

Step 2: Shape and Bake

Form the mixture into roughly 2-inch meatballs and place them on a parchment-lined baking sheet. Pop them into a 400°F oven and bake for 25 minutes. For the final touch, broil for 1–2 minutes to get that beautiful golden crust. Keep an eye on them so they don’t burn!

Step 3: Stir up the Glaze

While the meatballs bake, whisk together coconut aminos, honey, rice vinegar, sriracha, freshly grated ginger, garlic powder, and sesame oil in a skillet over medium-low heat. Let it simmer for 3 to 5 minutes until thick and shiny — this is your sticky magic sauce!

Step 4: Coat and Serve

Once your meatballs are golden and cooked through, toss them gently in the glaze until each bite is generously coated. Serve over fluffy jasmine rice with steamed or roasted broccoli on the side, and sprinkle with sesame seeds for that final flourish.

Top Tip

I’ve learned a few things while perfecting this Sticky Ginger Chicken Meatballs Recipe that make all the difference. These tips helped me avoid common pitfalls and get that perfect balance every time.

Handle the Meat Gently: Overmixing can make your meatballs tough, so stir until ingredients are just combined.
Preheat the Oven: A properly heated oven ensures even cooking and a nice crust.
Simmer the Glaze Slowly: Keep the heat low and steady to avoid burning the honey and to achieve that perfect sticky consistency.
Broil for Texture: The quick broil step adds a crisp finish without drying the meatballs—don’t skip it!

How to Serve Sticky Ginger Chicken Meatballs Recipe

Ginger Chicken Meatballs - Serving Suggestion

Garnishes

I always top these meatballs with a sprinkle of toasted sesame seeds—they add a subtle crunch and that lovely nutty flavor. Sometimes I throw on thinly sliced green onions or fresh cilantro for a pop of color and freshness.

Side Dishes

My go-to sides are perfectly steamed broccoli or roasted veggies like snap peas or carrots. Jasmine rice is my absolute favorite for soaking up that luscious glaze. If I’m feeling indulgent, a light cucumber salad with rice vinegar dressing is fantastic for contrast.

Creative Ways to Present

For special occasions, I like to serve these meatballs on skewers, drizzled with extra glaze and garnished with chopped peanuts for crunch. They make great party appetizers, too—just pop them into a warming dish to keep them sticky and delicious all night.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and glaze separately in airtight containers in the fridge. They keep really well for up to 3 days, which is perfect for quick lunches or busy weeknight dinners.

Freezing

This Sticky Ginger Chicken Meatballs Recipe freezes beautifully. I flash freeze shaped meatballs on a sheet, then transfer them to a freezer bag. When you want a quick meal, just reheat them in the glaze right from frozen—easy and delicious!

Reheating

Reheat gently on the stovetop in the glaze sauce over low heat. This method keeps the meatballs tender and makes the glaze nice and sticky again. Avoid using the microwave if you can—this keeps the texture better.

Frequently Asked Questions:

Can I use a different type of ground meat for this recipe?

Absolutely! While ground chicken keeps these meatballs light and tender, you can substitute ground turkey or pork. Just keep in mind that fattier meats might change cooking times and texture slightly.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, soy sauce or tamari (for gluten-free) are great alternatives. They provide similar umami flavors, but soy sauce is saltier, so reduce added salt accordingly.

How spicy are these meatballs?

The spice level depends on how much sriracha you add. The recipe calls for 1-2 tablespoons, so you can start on the mild side and increase for more heat. The glaze balances heat with sweetness, keeping things pleasant for most palates.

Can I prepare the meatballs ahead of time?

Definitely! You can mix and shape the meatballs a day ahead, store them covered in the fridge, and bake when you’re ready. The glaze can be made in advance and reheated just before serving. Perfect for meal prep!

Final Thoughts

This Sticky Ginger Chicken Meatballs Recipe has become such a staple for me — easy enough for regular dinners, but impressive enough to serve whenever you want to wow a crowd. The sticky, spicy glaze plus the tender, flavorful meatballs hit all the right notes, and I’m confident you’ll feel the same. So go ahead, give it a try and savor every sticky, delicious bite!