There’s something wonderfully comforting about these **Sticky Ginger Chicken Meatballs Recipe** — the way the sweet and spicy glaze clings to tender chicken bites is pure magic. They’re the perfect mix of cozy and zesty, ideal for family dinners or when you want a fuss-free, flavor-packed meal.

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

I adore this Sticky Ginger Chicken Meatballs Recipe because it’s packed with fresh flavors and textures that feel both vibrant and familiar. Plus, it’s a total win for anyone wanting a quick, crowd-pleasing dish that impresses without any stress.

Simplicity: You don’t need a long list of complicated ingredients to create deep, rich flavors here.
Healthier Choice: Made with ground chicken and almond flour, this recipe keeps things lighter but full of taste.
Flavor Harmony: The ginger and coconut aminos bring a wonderful umami balance with just the right kick of heat.
Versatility: Perfect for meal prep, weeknight dinners, or scaled up for entertaining — leftovers taste even better!

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

Every ingredient in this Sticky Ginger Chicken Meatballs Recipe plays a unique role in building layers of flavor and texture. Choosing fresh herbs and quality pantry staples elevates the dish and makes all the difference.

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: A lean, tender base that absorbs the flavors of the aromatic spices beautifully.
Almond flour: Acts as a binder without adding heaviness or gluten, plus it adds a subtle nutty note.
Fresh ginger: Delivers that signature warm, zesty bite essential for the ‘sticky ginger’ character.
Fresh basil: Adds a sweet, aromatic freshness that balances the savory and sweet glaze.
Grated carrot: Sneaks in moisture and a touch of natural sweetness, making the meatballs juicy.
Green onion: Brings slight sharpness and texture contrast inside each meatball.
Garlic powder: Enhances warmth and depth without overpowering the other flavors.
Coconut aminos: This is my go-to umami-packed substitute for soy sauce, less salty, and a touch sweeter.
Fish sauce: A small splash amps up the savoriness for true depth.
Sriracha: Adjustable heat to suit your spice preference, giving the glaze that pleasantly spicy kick.
Salt and pepper: The basic seasoning duo that rounds everything out perfectly.
Honey: Sweetens the glaze naturally and helps create that irresistible sticky coating.
Rice vinegar: Adds necessary brightness and balances the sweetness.
Sesame oil: Nutty richness that brings everything full circle with a polished finish.

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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 best things about this Sticky Ginger Chicken Meatballs Recipe? It’s easily customizable! I love to tweak the heat level or swap in fresh herbs depending on what’s on hand.

Add some zest: Sometimes I swap out basil for fresh cilantro for a brighter twist that pairs beautifully with the glaze.
Mild version: If chasing less spice, I trim back the sriracha but keep the depth from fish sauce and ginger.
Make it gluten-free: This recipe already skips gluten with almond flour instead of breadcrumbs, making it easy for sensitive diets.
Mini meatballs: For parties, making smaller meatballs is a hit — they cook faster and are great for finger food.

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

Step 1: Mixing the Perfect Meatball Mixture

Start by combining all the meatball ingredients in a large bowl — ground chicken, almond flour, ginger, basil, carrot, green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. The key here is to mix gently until just combined, so the meatballs stay tender. Over-mixing can make them tough, which you definitely want to avoid.

Step 2: Forming Meatballs Without the Mess

I coat my hands with a little avocado oil before rolling to prevent sticking — trust me, this little trick saves you a lot of fuss! Shape the mixture into about 2-inch meatballs and place them spaced out on a parchment-lined baking sheet.

Step 3: Baking to Juicy Perfection

Bake the meatballs at 400°F for 25 minutes. Towards the end, broil them for just 1-2 minutes to get that gorgeous golden crust. Keep a close eye during broiling — it can go from perfect to burnt really fast!

Step 4: Simmering Down the Glaze

While the meatballs bake, whisk together the glaze ingredients — coconut aminos, honey, rice vinegar, sriracha, ginger, garlic powder, and sesame oil — in a nonstick skillet over medium-low heat. Let it simmer until thick enough to coat the back of a spoon, about 3 to 5 minutes. It’s going to smell incredible, so have a napkin ready to wipe your drool!

Step 5: The Grand Toss

Drop the baked meatballs into the warm glaze and gently toss them until beautifully coated. This step is what turns simple meatballs into a sticky, flavor-packed sensation. Serve them over jasmine rice with some steamed broccoli, and sprinkle sesame seeds on top for a bit of crunch and visual appeal.

Top Tip

After making this Sticky Ginger Chicken Meatballs Recipe a dozen times, I’ve learned a few tricks that really help nail the texture and flavor every time.

Keep it light: Don’t overwork the meat mixture to keep your meatballs tender and juicy, which is crucial when using lean chicken.
Hands oiled, always: Coating your hands with oil before shaping prevents sticking and lets you shape the meatballs smoothly.
Watch the broil: Broiling is quick, so watch carefully to get a golden finish without burning.
Simmer glaze gently: Keep the glaze at low heat to thicken evenly without burning the honey.

How to Serve Sticky Ginger Chicken Meatballs Recipe

ginger chicken meatballs - Serving Suggestion

Garnishes

I always sprinkle toasted sesame seeds on top for that added toasty crunch. Sometimes I add a handful of fresh chopped cilantro or thinly sliced green onions for extra color and fresh notes—it makes the dish pop on your plate.

Side Dishes

This recipe pairs beautifully with fragrant jasmine rice, steamed or roasted broccoli (my favorite!), or even a crisp Asian slaw for some refreshing crunch. If I’m feeling indulgent, I serve it with some coconut rice for a subtle creamy sweetness that balances the spicy glaze.

Creative Ways to Present

For fun gatherings, I’ve served these meatballs on wooden skewers with extra glaze on the side for dipping — instant crowd-pleaser. You can also build noodle bowls with vermicelli or rice noodles topped with these meatballs for a special treat.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge for up to 3 days. Keeping the glaze separate until reheating helps maintain their texture. When ready to eat, I warm them gently in a pan with the glaze stirred in to bring back that glossy finish.

Freezing

These meatballs freeze wonderfully! I freeze them on a tray first, then transfer to freezer bags. When you want to enjoy them, just thaw overnight in the fridge and reheat with the glaze on the stovetop — just like fresh.

Reheating

I prefer reheating the meatballs gently on the stove in a skillet with a bit of additional glaze or water to keep them moist. It’s much better than microwaving, which tends to dry them out and dull the texture.

Frequently Asked Questions:

Can I make these chicken meatballs ahead of time?

Absolutely! You can prepare and bake the meatballs in advance, store them in the fridge, and reheat with the glaze just before serving. It makes dinner even quicker on busy nights.

What can I substitute if I don’t have almond flour?

If you don’t have almond flour, you can use gluten-free breadcrumbs or crushed pork rinds to keep the meatballs tender and bind the mixture, but almond flour gives the best subtle nutty flavor.

How spicy are the meatballs with sriracha?

The sriracha adds a gentle warmth, but you can adjust the amount to your preferred heat level — use less for mild and more if you want a bold kick. The glaze balances sweetness to tone down the spice nicely.

Can I bake these meatballs instead of frying?

Yes! Baking is actually how I recommend making these Sticky Ginger Chicken Meatballs Recipe. It’s less messy, hands-off, and produces tender, evenly cooked meatballs with a nice golden finish when you broil at the end.

Final Thoughts

Honestly, this Sticky Ginger Chicken Meatballs Recipe has become one of my go-to meals when I want a delicious, fuss-free dish that feels special. It combines warmth, sweetness, and just the right touch of heat in a way that brings everyone around the table smiling. I hope you give it a try soon — you’ll love how easy it is to make and how much flavor it packs. Just remember to keep those hands oiled for fuss-free shaping and don’t rush the glaze—it’s what makes these meatballs truly unforgettable!