Sticky Sesame Chicken Meatballs (Stovetop, 25 Minutes)

My buddy and I used to hit this tiny Korean spot near campus every Friday — they had these sesame-glazed meatballs that were absolutely unreal. The place closed years ago, but I spent months trying to recreate that sticky, savory-sweet glaze at home. This version is my favorite yet — pan-seared until golden and tossed in a glossy sesame-ginger sauce that coats every bite. I make a double batch every Sunday for meal prep, and they honestly taste even better reheated the next day.

aka The Friday Night Fireballs

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup Chickpea Crumbs from Just About Foods (find at H-E-B or order on Instacart)
• 1 large egg
• 2 green onions, finely chopped (plus extra for garnish)
• 2 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon coconut aminos
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon sea salt
• 2 tablespoons avocado oil (for pan-searing)

For the Sticky Sesame Glaze

• 3 tablespoons coconut aminos
• 2 tablespoons raw honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon freshly grated ginger
• 1 clove garlic, finely minced
• 1 teaspoon arrowroot starch mixed with 1 tablespoon cold water

For Serving

• Sesame seeds
• Sliced green onions
• Steamed jasmine rice or cauliflower rice

Instructions

1. Mix the meatball mixture: In a large bowl, combine the ground chicken, chickpea crumbs, egg, green onions, garlic, ginger, coconut aminos, sesame oil, and sea salt. Use your hands to gently mix until just combined — don’t overwork the meat or the meatballs will turn tough.
2. Shape the meatballs: Scoop about 1 heaping tablespoon of mixture and gently roll into balls. You should get 18 to 20 meatballs. Set them on a plate or cutting board.
3. Pan-sear the meatballs: Heat avocado oil in a large skillet over medium-high heat. Once the oil shimmers, add the meatballs in a single layer (work in batches if needed). Cook for 3 to 4 minutes per side, turning occasionally, until golden brown on all sides and cooked through (internal temp of 165°F). Transfer to a plate.
4. Make the glaze: In the same skillet, reduce heat to medium-low. Add the coconut aminos, raw honey, sesame oil, rice vinegar, ginger, and garlic. Stir and let it simmer for 1 to 2 minutes. Give the arrowroot slurry a quick stir, then pour it into the skillet. Stir constantly until the sauce thickens, about 30 seconds.
5. Toss and serve: Return the meatballs to the skillet and gently toss to coat in the sticky glaze. Remove from heat. Serve over steamed rice, topped with sesame seeds and sliced green onions.

Tips

• Don’t skip the chickpea crumbs — they absorb moisture and keep the meatballs tender without making them dense. Regular breadcrumbs contain gluten and additives you don’t need.
• Meal prep friendly: Store cooked meatballs and glaze separately in airtight containers for up to 4 days. Reheat in a skillet with a splash of water to revive the sauce.
• Make it spicier: Add 1/2 teaspoon of red pepper flakes to the glaze, or drizzle with sriracha before serving.
• Air fryer option: Cook meatballs at 375°F for 10 to 12 minutes, shaking the basket halfway through. Then toss with the stovetop glaze.
• Ground turkey works too — swap it 1:1 for the ground chicken with the same great results.