Description

Juicy sesame chicken meatballs tossed in a sticky-sweet ginger garlic sauce, served with crispy charred broccoli and fluffy coconut rice—this bold, one-pan dish delivers flavor, texture, and comfort in every bite. Perfect for weeknights, meal prep, or anytime you crave a restaurant-quality bowl at home!

Ingredients

For the Ginger Sesame Sauce:

¼ cup soy sauce
½ cup water
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon red chili paste (like sambal oelek)
1 tablespoon freshly grated ginger
3 cloves garlic, minced
2 tablespoons brown sugar or coconut sugar
1 teaspoon arrowroot starch or cornstarch

For the Sesame Chicken Meatballs:

1 tablespoon toasted sesame oil
1 pound lean ground chicken or turkey
1 egg
½ cup panko or gluten-free breadcrumbs
2 green onions, finely chopped
½ cup finely chopped cilantro
2 cloves garlic, minced
½ tablespoon freshly grated ginger
¼ teaspoon cayenne pepper
½ teaspoon salt
Black pepper, to taste

For the Broccoli:

1 tablespoon toasted sesame oil
3–4 cups broccoli florets

Optional for Serving:

Cooked coconut rice or brown rice
Chopped roasted peanuts
Extra cilantro and scallions

Cook Mode Prevent your screen from going dark

Instructions

Make the Sauce:
In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, chili paste, ginger, garlic, sugar, and arrowroot starch until well combined. Set aside.
Prepare the Meatballs:
In a large bowl, mix together ground chicken, egg, breadcrumbs, green onions, cilantro, garlic, ginger, cayenne, salt, and pepper. Form into about 16 meatballs.
Cook the Meatballs:
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add meatballs and cook for 10–12 minutes, turning occasionally to brown all sides and cook through (internal temp should be 165°F). Remove to a plate.
Char the Broccoli:
In the same skillet, heat another tablespoon of sesame oil. Add broccoli and sauté for 6–8 minutes, until tender and charred in spots.
Add the Sauce:
Return meatballs to the skillet. Pour the sauce over everything and simmer for 2–5 minutes, until thickened and glossy.

Serve:
Serve meatballs and broccoli over coconut rice or grain of choice. Top with chopped peanuts, scallions, and extra cilantro if desired.

Notes

You can prep the meatballs in advance and refrigerate for up to 24 hours before cooking.
Swap broccoli with green beans or bok choy for variation.
Make it gluten-free by using tamari and gluten-free panko.
Want it spicier? Add more chili paste or a dash of sriracha to the sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: Asian-Inspired