Sheet Pan Sesame Ginger Chicken

These sheet pan sesame ginger chicken meatballs glazed with sweet chili sauce bring a perfect balance of savory, spicy, and sweet flavors with minimal effort. They are an ideal weeknight dinner or party appetizer that comes together quickly and bakes right on one pan for easy cleanup. The combination of fresh ginger and garlic with a glossy chili glaze makes the dish feel special while staying approachable for all skill levels.

I first made these for a casual dinner with friends and they kept coming back for more—now they are a going-to recipe whenever I want something tasty and fuss-free.

Ingredients

• Ground chicken: for a lean and tender base that holds flavor well
• Egg: to bind the meatballs and keep them juicy
• Panko breadcrumbs: add just enough lightness to the meatballs, preventing them from being dense
• Green onions: bring freshness and a mild onion bite, finely chopped for Even distribution
• Garlic and fresh grated ginger: combine for a classic Asian flavor foundation
• Soy sauce: for umami and depth—choose naturally brewed if possible
• Sesame oil: imparts a toasty fragrance that you don’t want to skip
• Salt and black pepper: to season simply and highlight the other ingredients
• Sweet chili sauce: provides the sweet heat glaze, either store-bought or homemade
• Rice vinegar: adds a touch of acidity to balance the glaze
• Honey: is optional but can round out the flavors with gentle sweetness
• Toasted sesame seeds for garnish: bring texture and visual appeal
• Chopped cilantro or green onions: for a fresh pop of herbal brightness
• Lime wedges: add a zesty finish if you enjoy a citrus twist

Instructions

Preheat the Oven:

Set the oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a large baking sheet with parchment paper. This prevents sticking and makes cleaning up effortless.

Mix the Meatball Mixture:

In a large bowl, add one pound of ground chicken, one egg, half a cup of panko breadcrumbs, finely chopped green onions, two cloves of minced garlic, one tablespoon of freshly grated ginger, one tablespoon of soy sauce, one teaspoon of sesame oil, a quarter teaspoon of salt, and a quarter teaspoon of black pepper. Stir gently until the ingredients are just combined. Overmixing will make the meatballs tough so mix only until everything holds together.

Shape the Meatballs:

Use a cookie scoop or spoon to measure about one and a half tablespoons of the meat mixture at a time. Roll each portion between your palms into a neat ball. Place the meatballs evenly spaced on the prepared baking sheet. This helps them cook evenly and brown nicely.

Bake:

Place the baking sheet in the preheated oven. Bake for 16 to 18 minutes until the internal temperature of the meatballs reaches 165 degrees Fahrenheit. The meatballs should be cooked through and lightly browned on the outside.

Make the Glaze:

While the meatballs bake, whisk together one third cup of sweet chili sauce, one tablespoon of soy sauce, one teaspoon of rice vinegar, and one teaspoon of honey if you like extra sweetness. Warm the mixture in a small saucepan over medium heat for two to three minutes. Stir until the glaze becomes glossy and slightly thickened.

Glaze the Meatballs:

Remove the meatballs from the oven. Use a brush or spoon to coat them thoroughly with the warm sweet chili glaze. This final step locks in moisture and adds a irresistible shiny finish.

Garnish and Serve:

Sprinkle toasted sesame seeds and fresh chopped herbs such as cilantro or green onions on top. Serve the meatballs hot with steamed rice, noodles, or alongside roasted vegetables. A squeeze of lime adds a lovely brightness if desired.

My favorite ingredient is fresh ginger because it instantly lifts the dish with its zingy warmth. I remember the first time I served these meatballs my whole family was surprised by how the glaze hit just the right balance of sweet and spicy. They even asked me to double the batch next time!

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or covered pan to keep them moist. You can also freeze cooked meatballs in a single layer on a tray and then transfer to a freezer bag for up to three months. Defrost overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or pork works well instead of chicken if you prefer a different flavor or texture. You can swap panko for regular breadcrumbs but expect slightly denser meatballs. If you do not have sweet chili sauce, a mixture of honey with chili flakes or sriracha plus sugar can create a similar glaze.

Serving Suggestions

These meatballs shine served with steamed jasmine rice or tossed with rice noodles and fresh vegetables for a quick stir-fry style bowl. Wrapping them inside crisp lettuce leaves with extra herbs makes a refreshing low-carb option. A side of pickled cucumber salad adds brightness on the plate.

This recipe combines ease and flavor perfectly, making it a reliable favorite for any occasion.

FAQs about Recipes

→ What is the best way to prevent meatballs from drying out?

Use a moisture-retaining binder like panko breadcrumbs and avoid overmixing the meatball mixture to keep them tender and juicy.

→ Can I prepare these chicken meatballs ahead of time?

Yes, you can shape the meatballs and refrigerate them for a few hours before baking to save time.

→ How do I achieve a crispy exterior on the meatballs?

Baking on a parchment-lined sheet pan at a high temperature allows the exterior to brown slightly without drying the interior.

→ What can I use instead of sweet chili sauce in the glaze?

A mixture of honey and chili garlic sauce can serve as a flavorful alternative for the glaze.

→ Are there good side dishes to pair with these meatballs?

Steamed rice, stir-fried vegetables, or noodles complement the flavors and textures well.