There’s something incredibly satisfying about the way sweet meets spicy and tender in this Sticky Ginger Chicken Meatballs Recipe. The glaze is irresistibly sticky, and the fresh ginger packs a punch. Trust me, once you try these, they’ll earn a regular spot on your dinner rotation.

A white bowl filled with a base layer of white rice with a soft texture, topped by five shiny, round meatballs glazed with a dark brown sauce, sprinkled with black and white sesame seeds and small chopped green onion pieces. On one side of the bowl, there is a bright green layer of fresh broccoli florets with a slightly rough texture. The bowl sits on a white marbled surface with black chopsticks resting next to it. 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 is one of those dishes that feels fancy but is surprisingly easy to make. The combination of fresh herbs, warming spices, and a punchy, glossy glaze creates a winning flavor profile. Plus, it’s a healthier take on the classic meatball with ground chicken and almond flour instead of breadcrumbs.

Balanced Flavor: The gingery glaze warms up the sweet and spicy notes, keeping every bite exciting and comforting.
Simple Ingredients: Using pantry staples and fresh produce makes this recipe accessible and quick to prepare.
Healthy and Gluten-Free: Almond flour replaces traditional fillers, making it a great option for those avoiding gluten.
Versatile Meal: Perfect served over rice with veggies, but also great as a party appetizer or packed lunch.

The image shows a white bowl filled with a base layer of white rice at the bottom. On one side of the bowl, there is a generous layer of bright green broccoli florets, which are fresh and textured. On the other side, there are six shiny, brown glazed meatballs stacked in a small pile, sprinkled with white and black sesame seeds and small green onion slices. Two black chopsticks rest beside the bowl on a light blue cloth on top of a white marbled surface. In the background, there is part of another similar bowl and a pan with more meatballs visible. Some sesame seeds are scattered around on the cloth and marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sticky Ginger Chicken Meatballs Recipe plays a role in creating the perfect balance of texture and flavor—right from the juicy meatballs to the sticky glaze. Here’s a little rundown of why I love these ingredients and some tips when you shop for them.

Flat lay of fresh ground chicken in a mound, a small white bowl filled with almond flour, a few thin slices of bright green fresh basil leaves, a small pile of freshly grated pale orange carrot, a small heap of thinly sliced green onions with white parts visible, a small white bowl with grated fresh ginger root, whole uncracked brown garlic bulbs beside a small white bowl of garlic powder, a small white bowl containing dark amber coconut aminos, a small white bowl with thick golden honey, a small white bowl of clear light rice vinegar, a small white bowl with vibrant red sriracha sauce, a small white bowl with dark reddish-brown fish sauce, a small white bowl with roasted golden sesame oil, a small mound of uncooked jasmine rice with long grains, fresh bright green broccoli florets, a small white bowl of white sesame seeds, all arranged symmetrically with perfect balance, placed 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 all the flavors from the spices and herbs beautifully.
Almond flour: Keeps the meatballs tender without gluten, plus adds a subtle nuttiness.
Fresh ginger: The star of the dish, providing fresh, zesty heat that wakes up the palate.
Fresh basil: Adds brightness and a sweet, aromatic note that pairs well with ginger.
Carrot: Adds moisture and a gentle sweetness to balance the savory meatballs.
Green onion: Brings a mild sharpness and freshness that cuts through richness.
Garlic powder: Deepens flavor without overpowering, and is easy to distribute evenly.
Coconut aminos: A great soy sauce alternative, it adds umami and subtle sweetness to both meatballs and glaze.
Fish sauce: A little goes a long way adding complexity and savory depth.
Sriracha: For a hit of heat and tanginess—adjust the amount to your spice preference.
Honey: Sweetens the glaze naturally, balancing all those spicy and sour notes.
Rice vinegar: Adds acidity that brightens and lifts the glaze’s flavors.
Sesame oil: A final drizzle of this in the glaze gives roundness and an irresistible nutty aroma.

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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 how this Sticky Ginger Chicken Meatballs Recipe is a great canvas for your tastes. I often tweak the heat level or add extra herbs depending on the season or what I have in the fridge. Feel free to make it your own!

Variation: Once, I swapped the basil for fresh cilantro and it gave a beautiful twist reminiscent of Thai flavors—totally loved it!
Spicy level: Adjust the sriracha in the meatballs and glaze depending on whether you want a gentle warmth or a fiery kick.
Herb swap: If you don’t have fresh basil, try mint or parsley—they all work well but bring different vibes.
Vegetable add-ins: Throw in finely chopped bell peppers or shredded zucchini for extra texture and nutrition.

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

Step 1: Mix the Meatball Magic

Start by combining your ground chicken with almond flour, grated fresh ginger, chopped basil, grated carrot, sliced green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. I usually mix gently with my hands until just combined—overmixing can make the meatballs tough. Quick tip: I coat my hands with a little avocado oil to prevent sticking when forming the meatballs.

Step 2: Shape and Bake

Form the mixture into 2-inch meatballs—uniform size means even cooking. Place them on a parchment-lined baking sheet. Pop them in a 400°F oven for 25 minutes. To get that gorgeous golden finish, I switch the oven to broil for 1 to 2 minutes at the end, but watch them closely so they don’t burn.

Step 3: Make the Sticky Ginger Glaze

While the meatballs bake, whisk together coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil in a nonstick skillet over medium-low heat. Let it come to a gentle simmer and thicken until it coats the back of a spoon, roughly 3 to 5 minutes. The aroma of ginger and sesame fills the kitchen—one of my favorite moments!

Step 4: Toss and Serve

Toss the hot meatballs in the thickened glaze to coat every bite with that sticky, flavorful sauce. Serve them over jasmine rice with steamed or roasted broccoli. A sprinkle of sesame seeds on top finishes it off with a lovely crunch and presentation edge.

Top Tip

From making this Sticky Ginger Chicken Meatballs Recipe a dozen times, a few little tips have made all the difference to my results. I wanted to share those so you can avoid any pitfalls and enjoy every bite completely stress-free.

Use damp/oiled hands for shaping: This keeps the meat mixture from sticking and makes your meatballs look tidy and uniform.
Don’t overmix: Mix just until ingredients come together to keep the texture light—you’ll thank me later.
Watch the broiler: Broil until golden but don’t walk away—it happens fast!
Simmer glaze gently: Keep your heat low so the sugars don’t burn; you want a sticky shine, not a bitter glaze.

How to Serve Sticky Ginger Chicken Meatballs Recipe

ginger chicken meatballs - Serving Suggestion

Garnishes

I love topping these meatballs with a handful of toasted sesame seeds and sliced green onions for color and texture. Sometimes I add a little fresh basil or cilantro on top for an extra fresh pop that complements the glaze beautifully.

Side Dishes

For sides, jasmine rice is my go-to because it soaks up all that sticky sauce like a dream. Steamed or roasted broccoli adds a nice crunch and balances the meal with its earthiness. Occasionally, I throw in some quick-pickled cucumbers to cut through the richness with a tangy snap.

Creative Ways to Present

For parties, I sometimes skewer the meatballs on little bamboo sticks and drizzle extra glaze over them—super easy for guests to grab. Another time, I turned them into sliders with brioche buns and a smear of sriracha mayo: completely addictive and festive!

Make Ahead and Storage

Storing Leftovers

These meatballs store wonderfully in the fridge for 2 to 3 days. I keep them in an airtight container with any leftover glaze on the side to prevent sogginess. When ready to eat, warming them gently on a skillet with a bit of fresh glaze works best to revive that sticky shine.

Freezing

I often freeze batches for quick meals. I flash freeze the cooked meatballs on a tray, then transfer them to freezer bags with a little plastic wrap separating layers. They keep well for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a skillet with the glaze stirred in.

Reheating

To keep them moist and flavorful, I gently reheat the meatballs in a skillet over low heat, adding a splash of water or extra glaze to prevent drying. Microwaving works in a pinch but tends to dry them out, so I avoid that when I can.

Frequently Asked Questions:

Can I use another type of ground meat for this recipe?

Absolutely! Ground turkey, pork, or even a mix of ground meats can work well. Just keep in mind that cooking times may vary slightly. Ground chicken keeps it light and tender, but feel free to swap depending on your preference or what’s in your fridge.

Is there a substitute for coconut aminos?

Yes, if you don’t have coconut aminos, you can use low-sodium soy sauce or tamari for a gluten-free option. The flavor will be a bit different but still delicious. Adjust the amount to taste, especially if you are watching sodium levels.

Can I make these meatballs ahead of time?

Definitely! You can prepare the meatballs fully and store them refrigerated for up to 3 days or freeze for a couple of months. Reheat in a skillet with some glaze to refresh. Making them ahead saves loads of time on busy nights or for entertaining.

What’s the best way to serve these meatballs?

Serving them over jasmine rice with steamed broccoli is my favorite. The rice absorbs the sticky ginger glaze beautifully, and the broccoli adds a nice fresh crunch. You can also use cauliflower rice or noodles if you want a low-carb option. Garnish with sesame seeds and green onions for the best presentation and flavor.

Final Thoughts

I keep coming back to this Sticky Ginger Chicken Meatballs Recipe for so many reasons—ease, flavor, and that unbeatable glaze that hugs every bite. It’s a recipe that brings warmth and familiarity but with a fresh, zingy twist. Make a batch and share it with friends or family; it always sparks a “wow, what’s in this?” moment. I think you’re going to love it just as much as I do!