Go Back

Sweet & Spicy Sesame Chicken Meatball Bowls

A delightful combination of sweet and spicy chicken meatballs served over rice or quinoa, topped with fresh veggies and garnished with sesame seeds and green onions.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb Ground Chicken Substitute with turkey or a meat alternative.
  • 1/2 cup Breadcrumbs For gluten-free, use almond flour.
  • 1 large Egg Can replace with a flax egg for a vegan option.
  • 2 cloves Garlic Fresh minced garlic is best.
  • 1 tbsp Ginger Fresh grated ginger is preferable.
Sauce
  • 1/4 cup Soy Sauce Tamari is a great gluten-free alternative.
  • 2 tbsp Honey Maple syrup can work for a vegan option.
  • 1 tbsp Sesame Oil Substitute with olive oil or leave out.
  • 1 tbsp Sriracha Adjust according to your heat preference.
Serving
  • 4 cups Rice or Quinoa Substitute with cauliflower rice for a low-carb option.
  • 1 cup Fresh Veggies (cucumbers, bell peppers) Use any quick-pickled or fresh vegetables you enjoy.
  • to taste Sesame Seeds & Green Onions For garnish; optional but recommended.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, and ginger until combined.
  3. Form the mixture into meatballs and place them on a baking sheet.
Cooking
  1. Bake for 20-25 minutes, until cooked through.
  2. In a small saucepan, combine soy sauce, honey, sesame oil, and sriracha; simmer until slightly thickened.
  3. Once meatballs are cooked, toss them in the sauce.
  4. Serve over rice or quinoa and top with fresh veggies, sesame seeds, and green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. These meatballs freeze wonderfully; just place them in a freezer-safe bag after baking.