There’s something about the perfect balance of sweet, spicy, and savory that makes the Sticky Ginger Chicken Meatballs Recipe so irresistible. These meatballs aren’t just flavorful—they’re juicy little bites that dance with ginger warmth and a sticky glaze you’ll want to slurp up!

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 remember first making these meatballs on a quiet Sunday afternoon, and my kitchen instantly filled with that cozy ginger-spiced aroma. It’s a recipe that’s simple enough for weeknights but also impressive for when friends are over. Plus, the sticky glaze? Absolute magic.

Perfectly Balanced Flavors: The combo of ginger, coconut aminos, and sriracha gives a sweet and spicy punch that keeps every bite exciting.
Juicy & Tender Meatballs: Using ground chicken with almond flour keeps them moist without heaviness.
Quick & Easy Clean-up: Baking on parchment-lined trays means less mess and more time enjoying your meal.
Versatile & Crowd-Pleasing: These meatballs work great as a snack, dinner, or party appetizer—you'll see them disappear fast!

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 recipe serves a purpose—from texture to flavor. Using almond flour instead of regular breadcrumbs keeps the meatballs tender and gluten-free, while fresh ginger and basil brighten up the whole dish.

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, a perfect canvas that soaks up the vibrant flavors around it.
Almond flour: Helps bind the meatballs while keeping them light and moist without gluten.
Fresh ginger: Adds warming spice and zing that really makes these meatballs sing.
Fresh basil: Sweet and herbaceous, it lifts the flavor and keeps things fresh.
Grated carrot: Sneaks in a little sweetness and moisture that keeps the meatballs tender.
Green onion: Adds crunch and subtle onion flavor without overpowering.
Garlic powder: Deepens the savory notes without the texture of fresh garlic.
Coconut aminos: A savory, slightly sweet alternative to soy sauce that’s perfect here.
Fish sauce: Boosts umami for that rich depth (you don't need much, just a splash).
Sriracha: Adds heat and tang—feel free to adjust based on your spice tolerance.
Honey: Sweetens the glaze naturally and complements the spicy sriracha perfectly.
Rice vinegar: Adds brightness and balances sweetness for a well-rounded glaze.
Sesame oil: Toasty richness that ties the glaze and meatballs together.
Sesame seeds (for serving): A little crunchy garnish that makes each bite extra special.

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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 things I love about this Sticky Ginger Chicken Meatballs Recipe is how easy it is to tweak. I often swap out basil for cilantro if I’m feeling adventurous or dial down the sriracha for milder heat—feel free to make it truly yours!

Variation: For a lower-carb option, serve meatballs over cauliflower rice instead of jasmine rice—I do this when I want a lighter meal that still feels comforting.
Dietary tweak: You can use turkey instead of chicken if you prefer—it works just as well in this recipe.
Make it vegan: Try crumbled tofu and flaxseed as a binder and experiment with a tamari-based glaze for a plant-based twist.

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

Step 1: Mix it up gently but thoroughly

Start by gathering your ingredients and tossing the ground chicken, almond flour, grated ginger, basil, carrot, green onion, garlic powder, coconut aminos, fish sauce, sriracha, salt, and pepper into a large bowl. I like to mix everything just until combined—overmixing can make the meatballs tough, and nobody wants that.

Step 2: Shape with care

This is my favorite part! I dampen my hands with a touch of avocado oil so the mixture doesn't stick, then roll the meatballs into 2-inch balls. They’re the perfect size for juicy bites, and they cook evenly in the oven.

Step 3: Bake to juicy perfection

Place the meatballs on a parchment-lined baking sheet and pop them into a 400°F oven for 25 minutes. The baking gives them an even cook and seals in moisture. Then, I love to broil them for a minute or two to get a gorgeous golden crust that adds just the right amount of crisp.

Step 4: Create that irresistible glaze

While the meatballs bake, whisk together coconut aminos, honey, rice vinegar, sriracha, grated ginger, garlic powder, and sesame oil in a skillet over medium-low heat. Let it simmer until it thickens and coats the back of a spoon—about 3 to 5 minutes. The aroma alone will draw everyone into the kitchen!

Step 5: Toss, coat, and serve

Once the meatballs are done, add them straight to the glaze and gently toss to coat every inch in that luscious sauce. Serve them over jasmine rice with some steamed or roasted broccoli on the side, then finish with a sprinkle of sesame seeds. Trust me, every bite is a winner.

Top Tip

Having made this recipe many times, I've learned a few tricks that really help it shine in your kitchen—these tips can make all the difference between “good enough” and “wow, let’s make this every week!”

Keep your hands oiled: Dampening hands with avocado or neutral oil stops the meat mixture from sticking and lets you roll those perfect meatballs without frustration.
Don’t skip the broil: That final heat blast crisps the outside just perfectly—without it, you lose some of the textural magic.
Simmer the glaze slowly: Rushing this step can burn the honey or leave you with a runny sauce. Low and slow is the way to go.
Double the batch: These meatballs keep beautifully in the fridge and reheat like a dream; just warm them in the glaze for that fresh-from-the-oven taste.

How to Serve Sticky Ginger Chicken Meatballs Recipe

ginger chicken meatballs - Serving Suggestion

Garnishes

I’m a sucker for sesame seeds sprinkled on top—they add a light crunch and a beautiful contrast against the sticky glaze. Sometimes I add extra fresh chopped basil or thinly sliced green onions to amp up freshness and color. A wedge of lime on the side brightens everything up wonderfully.

Side Dishes

This recipe loves company—steamed or roasted broccoli is my go-to vegetable, but you could also try snap peas, bok choy, or a simple cucumber salad to keep things light and fresh. Jasmine rice is my favorite base, but coconut rice or even noodles work equally well if you want to switch it up.

Creative Ways to Present

For a dinner party, I like to skewer the meatballs and serve them as finger food with extra glaze on the side—guests always love the interactive experience. Or try serving over a bed of greens for a fusion salad that impresses without the fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs separately from the glaze in airtight containers in the refrigerator. This helps keep the texture fresh. When you’re ready to enjoy them again, gently reheat the meatballs in the glaze on the stovetop—this way, nothing dries out.

Freezing

These meatballs freeze beautifully! I like to freeze them in a single layer on a tray, then transfer to a zip-top bag. When you want to use them, thaw overnight in the fridge, then reheat in the glaze for best flavor and texture.

Reheating

Skip the microwave to keep the glaze from getting watery. Instead, warm the meatballs gently in a skillet with some extra glaze or a splash of water over low heat—stirring occasionally until warmed through preserves that beautiful sticky coating.

Frequently Asked Questions:

Can I make these meatballs ahead of time?

Yes! These meatballs are fantastic for meal prep. You can make and bake them up to two days in advance, then refrigerate. Reheat them in the glaze over the stove to keep them nice and sticky and warm.

What can I substitute for ground chicken?

Ground turkey works as a great substitute if you prefer. You can also try a mix of pork and chicken for a richer texture and flavor. Just be mindful of cooking times if you change the meat type.

How spicy is this Sticky Ginger Chicken Meatballs Recipe?

The spice level mostly comes from the sriracha you add. You can easily adjust it to be milder or hotter by adding more or less. The honey in the glaze balances the heat, so even a little spice tastes beautifully balanced.

Can I make these meatballs gluten-free?

Absolutely! The recipe as written is naturally gluten-free since it uses almond flour as a binder and coconut aminos instead of soy sauce. Just double-check your sriracha and fish sauce brands to ensure they are gluten-free.

Final Thoughts

This Sticky Ginger Chicken Meatballs Recipe is one of my all-time favorites because it’s approachable for everyone but also delicious enough to impress. The sweet and spicy glaze combined with tender meatballs makes for a comforting yet exciting dish. I can’t recommend it enough—you’ll find yourself coming back to this recipe again and again. So grab your ingredients and let’s get cooking; I promise you won’t regret it!