There’s something irresistibly cozy about these **Sticky Ginger Chicken Meatballs Recipe** — the way the ginger and garlic play together in a sweet and tangy glaze just makes your kitchen smell like magic. Trust me, once you make these, they'll become your go-to dinner favorite.

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 honestly can’t get enough of these meatballs. They’re juicy yet tender, with just the right amount of sticky glaze that makes every bite full of flavor. Plus, they’re surprisingly simple to make — you don’t have to be a pro to nail this recipe.

Lively Flavor Balance: The combination of ginger, coconut aminos, and sriracha creates a perfect sweet, spicy, and tangy harmony.
Healthy and Light: Using ground chicken and almond flour keeps these meatballs lean yet satisfying.
Simple Prep: Minimal hands-on time means you can whip these up on a busy weeknight without stress.
Versatile Serving: They pair beautifully with steamed rice or roasted veggies making it easy to customize your meal.

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 is carefully chosen to create that unforgettable taste and texture. Here's a little insight on what makes each one shine, plus some tips to get the best results when you shop or prep.

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: The lean protein base is tender and absorbs flavors beautifully; opt for fresh or thawed ground chicken for the best texture.
Almond flour: Helps bind the meatballs while keeping them light and grain-free—avoid regular flour if you're gluten sensitive.
Fresh ginger: Adds that signature zing; I always grate it fresh for the best aroma and brightness.
Fresh basil: Adds a subtle herbal note that complements the ginger perfectly—skip dried here, fresh is key.
Carrot: Grated carrot adds moisture and slight sweetness, balancing the savory ingredients.
Green onion (white and green parts): A mild onion flavor that adds freshness without overpowering.
Garlic powder: Gives a gentle garlic punch—fresh garlic works too but powder blends evenly.
Coconut aminos: A naturally sweet, soy-free sauce providing depth and umami—it’s my secret sauce in this recipe.
Fish sauce: Just a touch adds incredible savoriness and complexity; don’t worry, it won’t taste fishy once cooked!
Sriracha: Adjustable spice level—you’ll love that kick—it’s optional but highly recommended.
Salt and pepper: Essential for bringing everything together and balancing flavors.
Honey: For the glaze, offering sweetness that helps the sauce caramelize perfectly.
Rice vinegar: Adds acidity in the glaze, brightening and balancing the sweetness.
Sesame oil: Just a little gives a lovely nutty aroma that finishes the glaze beautifully.

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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 like to tinker with this Sticky Ginger Chicken Meatballs Recipe depending on the season or what’s in my fridge. The core flavors are so versatile that a few tweaks can make it feel brand new each time you make it.

Spice it up: I sometimes add extra sriracha or a pinch of chili flakes for a fiery twist — it wakes up the glaze and gives it a fun punch.
Herb swaps: If you don’t have basil, mint or cilantro work nicely to keep that fresh herbaceous touch.
Vegan option: I've experimented using shredded tofu instead of chicken, with a touch of vegan fish sauce alternative—still super tasty and sticky!

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

Step 1: Mix the Magic

Start by grabbing a large bowl — toss in the ground chicken, almond flour, freshly grated ginger, chopped basil, grated carrot, sliced green onion both white and green parts, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper. Use your hands (or a spatula if you prefer) and mix gently until everything is just combined. Don’t overwork it – you want tender meatballs, not dense ones.

Step 2: Shape Your Meatballs

I find that wetting your hands or lightly coating them with avocado oil helps avoid sticking while you roll the mixture into even 2-inch meatballs. The key is consistency here so they cook evenly. Place them on a parchment-lined baking sheet — gives an easy clean-up bonus.

Step 3: Bake to Perfection

Pop the tray into your preheated 400°F oven and bake for 25 minutes. Towards the end, switch the oven to broil for 1 to 2 minutes to get a beautiful golden-brown finish on the meatballs. Keep an eye on them so they don’t burn. When done, pull them out and set aside.

Step 4: Whip Up That Glaze

In a large nonstick skillet on medium-low heat, combine the ingredients for the glaze: coconut aminos, honey, rice vinegar, sriracha, freshly grated ginger, garlic powder, and sesame oil. Bring it to a gentle simmer, let it thicken for 3 to 5 minutes until it coats the back of a spoon. That’s when you know it’s ready.

Step 5: Coat and Serve

Add the warm baked meatballs right into the glaze — toss them gently so each one gets sticky, shiny coverage. Serve these over fluffy jasmine rice with some steamed or roasted broccoli on the side. A sprinkle of sesame seeds on top seals the deal!

Top Tip

From all the times I’ve made this Sticky Ginger Chicken Meatballs Recipe, I’ve learned a few simple tricks that always seem to elevate it — they’re game changers for texture and flavor, so keep them in mind!

Avocado Oil Trick: Coat your hands with avocado oil before shaping the meatballs to stop sticking—much less frustration during prep!
Don’t Overmix: Mixing too much can make meatballs dense. I mix just until combined, sometimes using a gentle folding motion.
Bake Then Broil: The broil step crisps up the outside beautifully—don’t skip it even if you’re in a hurry.
Simmer the Glaze: Let the glaze thicken slowly; rushing won’t give you the perfect sticky texture that clings to the meatballs.

How to Serve Sticky Ginger Chicken Meatballs Recipe

Ginger Chicken Meatballs - Serving Suggestion

Garnishes

I always top my meatballs with a sprinkle of toasted sesame seeds for a nutty crunch and a few thinly sliced green onions for freshness and color. Sometimes, a little extra drizzle of sriracha or a scattering of fresh cilantro adds a nice zing — it’s all about what you crave.

Side Dishes

My favorite combo is simple: steamed jasmine rice to soak up all that glaze, and either roasted or steamed broccoli for a fresh, healthy crunch. I also love pairing it with wilted spinach or quick cucumber salad for some cool contrast.

Creative Ways to Present

For a party, I’ve served these meatballs on bamboo skewers as a finger food with lime wedges and fresh herbs on the side. They also make fantastic sliders if you want cozy little buns with crisp slaw — perfect for game day or casual gatherings.

Make Ahead and Storage

Storing Leftovers

These meatballs keep really well in the fridge for up to 3 days. I store them in an airtight container and pour a little of the leftover glaze over the top to keep them moist and flavorful when reheating.

Freezing

If you want to prep ahead, these freeze beautifully. Just flash freeze the uncooked meatballs on a tray, then transfer them to a freezer bag. When you want to eat, bake from frozen and then toss in the glaze — same great taste, zero hassle.

Reheating

I reheat leftovers gently on the stove in a skillet with a splash of water or extra glaze to keep things moist. Avoid microwaving to keep the meatballs from drying out—this way, they nearly taste just like fresh.

Frequently Asked Questions:

Can I make these Sticky Ginger Chicken Meatballs Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free owing to the use of almond flour and coconut aminos instead of soy sauce. Just double-check any extra sauces you use to make sure they’re gluten-free too.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce or tamari can work as a substitute, but it will change the flavor slightly, adding a deeper saltiness. I recommend adjusting salt accordingly if you swap.

How spicy is this Sticky Ginger Chicken Meatballs Recipe?

The recipe includes sriracha, so there’s a mild to moderate heat depending on how much you add. You can reduce or omit sriracha if you prefer less spice. Personally, I love that nice little kick.

Can I prepare the meatballs ahead and then cook later?

Yes! You can mix and form the meatballs ahead of time and keep them covered in the fridge for a few hours or overnight. Just bake and glaze them right before serving for the freshest taste.

Final Thoughts

Honestly, this Sticky Ginger Chicken Meatballs Recipe feels like a warm hug on a plate — the sticky, sweet, spicy glaze pairs perfectly with tender chicken meatballs that make every bite special. I hope you enjoy making and sharing this recipe as much as I do. It’s simple, comforting, and just a bit exciting — everything a weeknight dinner should be!