Sweet and spicy sesame chicken meatball bowls are a delicious, balanced, and versatile dish that combines juicy meatballs with a bold, sticky sauce. Served over a bed of rice or grains and paired with fresh vegetables, this meal is perfect for both weeknight dinners and meal prep.
Why You’ll Love This Recipe
- Bold flavors: The sweet and spicy sauce delivers a perfect balance of heat and sweetness.
- Healthy and wholesome: Packed with lean protein and nutrient-rich vegetables.
- Customizable: Swap the grains, veggies, or sauce to suit your preferences.
- Meal prep friendly: Easy to make ahead for lunches or dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground chicken
- Panko breadcrumbs (or regular breadcrumbs)
- Egg
- Garlic, minced
- Fresh ginger, grated
- Soy sauce (low-sodium recommended)
- Sesame oil
- Green onions, chopped
- Salt
- Black pepper
For the Sweet & Spicy Sauce:
- Honey
- Soy sauce
- Rice vinegar
- Sriracha or chili garlic sauce (adjust to taste)
- Garlic, minced
- Sesame oil
- Cornstarch (for thickening)
- Water
For the Bowl:
- Rice, quinoa, or noodles (for serving)
- Vegetables (steamed broccoli, snap peas, or shredded carrots)
- Sesame seeds (for garnish)
- Green onions (for garnish)
Directions
Make the Meatballs:
- Preheat the oven:
- Set the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Combine the ingredients:
- In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, green onions, salt, and pepper until just combined.
- Form the meatballs:
- Use your hands or a scoop to shape the mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake:
- Bake for 18–20 minutes, or until the meatballs are golden and cooked through (internal temperature of 165°F).
Make the Sweet & Spicy Sauce:
- Prepare the sauce:
- In a small bowl, whisk together honey, soy sauce, rice vinegar, sriracha, garlic, and sesame oil.
- Thicken the sauce:
- Heat the sauce mixture in a skillet over medium heat. In a separate small bowl, mix cornstarch with water to make a slurry, then stir it into the sauce. Simmer for 1–2 minutes until thickened.
- Coat the meatballs:
- Add the cooked meatballs to the skillet and toss to coat evenly in the sauce.
Assemble the Bowls:
- Layer the ingredients:
- Divide rice, quinoa, or noodles among serving bowls. Add steamed or raw vegetables, then top with the saucy chicken meatballs.
- Garnish and serve:
- Sprinkle with sesame seeds and green onions. Serve warm and enjoy!
Servings and Timing
- Yield: 4 servings
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Variations
- Vegetarian option: Use plant-based ground meat or tofu for the meatballs.
- Spicier sauce: Add extra sriracha or red pepper flakes for more heat.
- Gluten-free: Use gluten-free soy sauce and breadcrumbs.
- Crunchy topping: Add crushed peanuts or crispy fried onions for texture.
- Different grains: Serve over cauliflower rice, farro, or soba noodles for variety.
Storage/Reheating
- Storage: Store meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water to the sauce if it thickens too much.
- Freezing: Freeze cooked meatballs without sauce for up to 2 months. Thaw and reheat, tossing in freshly made sauce.
FAQs
1. Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute for chicken.
2. Can I make the meatballs ahead of time?
Yes, prepare the meatball mixture and store it in the refrigerator for up to 24 hours before baking.
3. What vegetables pair well with this dish?
Steamed broccoli, snap peas, shredded carrots, bell peppers, or edamame are great options.
4. Can I pan-fry the meatballs instead of baking them?
Yes, cook them in a skillet over medium heat, turning occasionally, for about 8–10 minutes until browned and cooked through.
5. How do I adjust the sauce’s sweetness?
Add more honey for a sweeter sauce or reduce the amount for a less sweet version.
6. What’s the best way to make uniform meatballs?
Use a cookie scoop or tablespoon to portion out the mixture evenly.
7. Can I skip the cornstarch in the sauce?
Yes, simmer the sauce longer to reduce and thicken naturally, though it may take more time.
8. How do I prevent meatballs from sticking to the baking sheet?
Use parchment paper or a silicone baking mat for easy release.
9. Can I use store-bought sauce?
Yes, but homemade sauce allows you to control the sweetness, spice, and salt levels.
10. Can I serve this dish cold?
Yes, it makes a great cold lunch option when packed with rice and veggies.
Conclusion
Sweet and spicy sesame chicken meatball bowls are a perfect blend of bold flavors and wholesome ingredients. This versatile recipe is easy to customize and works well for a family dinner or meal prep. Whether served warm or cold, these bowls are sure to become a household favorite!
Print
Sweet & Spicy Sesame Chicken Meatball Bowls
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Description
These Sweet & Spicy Sesame Chicken Meatball Bowls feature tender chicken meatballs glazed with a sticky, flavorful sauce. Served over rice and topped with fresh veggies, this bowl is the perfect balance of sweet, savory, and spicy.
Ingredients
- For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sweet & Spicy Sauce:
- 1/3 cup honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon sriracha (or more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- For Serving:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds (toasted, if desired)
Instructions
- Prepare the Meatballs:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Mix until just combined.
- Scoop out tablespoon-sized portions of the mixture and roll into balls. Place them on the prepared baking sheet.
- Cook the Meatballs:
- Bake the meatballs for 15–18 minutes, or until cooked through (internal temperature should reach 165°F/74°C).
- Make the Sauce:
- While the meatballs are baking, whisk together honey, soy sauce, rice vinegar, sriracha, and sesame oil in a small saucepan. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1–2 minutes, or until the sauce thickens slightly. Remove from heat.
- Glaze the Meatballs:
- Toss the cooked meatballs in the sweet and spicy sauce until fully coated.
- Assemble the Bowls:
- Divide the cooked rice among bowls. Top with glazed meatballs, shredded carrots, and sliced cucumbers. Garnish with green onions and sesame seeds.
Notes
- For a gluten-free option, use tamari instead of soy sauce and gluten-free breadcrumbs.
- Substitute ground turkey or pork if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.