There’s something instantly comforting about the sweet and spicy mix in my Sticky Ginger Chicken Meatballs Recipe. The glaze clings beautifully to tender chicken meatballs, and every bite brings a perfect balance of ginger zing, honey’s sweetness, and a subtle kick. It's definitely a recipe worth having in your weeknight dinner rotation.

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

This Sticky Ginger Chicken Meatballs Recipe has become one of my favorite quick dishes because it feels special without demanding a lot of fuss. I love how the flavors pop, yet the dish is naturally gluten-free and full of fresh ingredients.

Quick and Simple: Ready in under an hour, perfect for busy weeknights when you want a homemade meal fast.
Flavor-Packed: The sticky ginger glaze coats every meatball with a sweet, tangy, and slightly spicy punch.
Healthy Ingredients: Made with ground chicken and almond flour, it’s a lighter twist on classic meatballs.
Versatile Serving Options: Goes wonderfully with rice, steamed vegetables, or even tossed in a salad for a fresh contrast.

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

Choosing the right ingredients is key for this Sticky Ginger Chicken Meatballs Recipe. The combination creates meatballs that are both juicy and tender, while the glaze highlights the fresh ginger and sweet undertones beautifully.

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 tender, it forms the perfect base without overwhelming heaviness.
Almond flour: A great gluten-free binder that keeps these meatballs moist and light.
Fresh ginger: Adds that essential zing and brightness to both the meatballs and glaze.
Fresh basil: Brings an herby freshness that complements the ginger really well.
Grated carrot: Sneaks in sweetness and moisture, keeping the texture just right.
Green onion: Gives a mild bite and color contrast inside each meatball.
Coconut aminos: A savory, slightly sweet alternative to soy sauce, perfect for gluten-free diets.
Fish sauce: Adds umami depth without overpowering the other flavors.
Sriracha: Adjust the heat to your liking—it balances the sweet glaze with a little spicy kick.
Honey: Sweetens the glaze naturally and helps create that sticky coating you’ll love.
Rice vinegar: Adds a gentle tang to cut through the sweetness for balance.
Sesame oil: Just a touch for a nutty aroma that really rounds out the flavor profile.
Garlic powder & salt & pepper: Simple seasonings that bring everything together seamlessly.

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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

One of the joys of this Sticky Ginger Chicken Meatballs Recipe is how easy it is to tweak depending on what you have on hand or how adventurous you feel. I often swap basil for cilantro or add finely chopped water chestnuts to the meatball mix for extra crunch.

Spicy Variation: I sometimes add more sriracha to the glaze when I want a bit more heat, and it’s always a hit with friends who love spicy food.
Low Sodium Option: You can reduce the fish sauce and coconut aminos by half and add a splash of water to keep the glaze balanced without too much salt.
Make it Paleo: This recipe works well paleo-friendly using almond flour and coconut aminos, something I appreciate for clean eating days.
Veggie Boost: Add finely chopped spinach or kale into the meatball mix to sneak in extra greens.

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

Step 1: Mix the Meatball Ingredients Gently

Start by combining ground chicken, almond flour, grated ginger, chopped basil, grated carrot, and green onions in a big mixing bowl. Add the garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. Mix everything together with your hands or a spoon—but don’t overwork the meat; that helps keep your meatballs tender.

Step 2: Shape and Bake the Meatballs

To avoid sticky fingers, I lightly coat mine with a bit of avocado oil before shaping the mixture into 2-inch meatballs. Lay them out on a parchment-lined baking tray, then bake in a preheated 400°F oven for 25 minutes. Near the end, switch to broil for 1-2 minutes to get a golden, slightly crispy outside without drying them out.

Step 3: Whip Up the Sticky Ginger Glaze

While the meatballs are baking, mix the glaze ingredients in a large non-stick skillet over medium-low heat: coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil. Let this simmer until it thickens enough to coat the back of a spoon, about 3 to 5 minutes. It’s always tempting to lick the spoon at this point!

Step 4: Toss and Serve

Add your freshly baked meatballs into the glaze and toss gently to coat every one. Take care not to break them apart. Serve hot over fluffy jasmine rice with your choice of steamed or roasted broccoli, and sprinkle sesame seeds on top for that perfect nutty finish.

Top Tip

Having made these meatballs a dozen times, I’ve learned a few tricks to get the best results every time. These save you time and keep your meatballs juicy and flavorful:

Don’t Overmix: Mixing the chicken and ingredients just enough prevents dense meatballs. I stop as soon as it comes together.
Use Damp or Oiled Hands: It makes shaping meatballs easier and less sticky. I prefer avocado oil for its mild flavor.
Broil at the End: This gives the perfect color and slight crispness without drying them out, which baking alone can sometimes do.
Simmer Glaze Slowly: Low and slow for a few minutes lets the glaze thicken and intensify in flavor.

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 for extra crunch and a hint of nutty flavor. Sometimes I add finely sliced green onions or fresh cilantro leaves for color and freshness that brighten the dish right before serving.

Side Dishes

My go-to sides are fluffy jasmine rice to soak up all that sticky goodness and steamed or roasted broccoli for some greens. Sometimes, I’ll swap broccoli for bok choy or green beans sautéed in garlic and a bit of sesame oil to keep the flavors harmonious.

Creative Ways to Present

For a fun dinner party, I’ve served these meatballs skewered with some julienned veggies and drizzled extra glaze on top for an appetizer-style bite. They’re also fantastic served with a side of crunchy Asian slaw or even tucked into lettuce wraps for a fresh, hands-on meal.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. When it comes time to eat them again, I reheat the meatballs gently in a skillet with a splash of the remaining glaze to prevent drying out — they taste almost as good as fresh!

Freezing

These meatballs freeze beautifully. I flash freeze them on a tray first, then transfer them to a freezer bag. When you want to enjoy them later, just thaw overnight in the fridge, warm through with fresh glaze on the stove, and you’re good to go!

Reheating

To keep the texture and flavor of this Sticky Ginger Chicken Meatballs Recipe on point, I recommend reheating on the stovetop rather than the microwave. Warm them gently in a skillet with a bit of the leftover glaze until heated through — this way, they stay moist and glossy.

Frequently Asked Questions:

Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture, shape them, and store them in the refrigerator for up to 24 hours before baking. This makes dinner prep even quicker on busy days.

Is there a substitute for coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce or tamari (for gluten-free) can be used as a substitute. Just note that soy sauce will be saltier so you might want to adjust the salt accordingly.

Can I make these meatballs gluten-free?

Absolutely! This Sticky Ginger Chicken Meatballs Recipe is naturally gluten-free because it uses almond flour instead of breadcrumbs and coconut aminos instead of soy sauce.

How spicy are these meatballs?

The spice level is moderate and depends on how much sriracha you add. I usually start with 1 tablespoon and add more if I want extra heat — perfect for most palates but customizable to your liking.

Final Thoughts

Sharing this Sticky Ginger Chicken Meatballs Recipe feels like introducing you to a reliable, crowd-pleasing friend in the kitchen. It’s easy, packed with flavor, and perfect for those moments when you want something cozy and flavorful without overcomplicating dinner. Give it a try—you’ll find yourself reaching for this recipe again and again, just like I do!