Sweet and Spicy Sesame Chicken Meatball Bowls Recipe

Introduction

This Sweet and Spicy Sesame Chicken Meatball Bowl combines tender chicken meatballs with a flavorful ginger sesame sauce and perfectly cooked broccoli. It’s a delicious, comforting meal that’s easy to prepare and full of vibrant flavors.

Ingredients

• ¼ cup soy sauce
• ½ cup water
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon red chili paste (such as sambal oelek)
• 1 tablespoon fresh grated ginger
• 3 cloves garlic, minced
• 2 tablespoons brown sugar (or coconut sugar)
• 1 teaspoon arrowroot starch (or cornstarch)
• 1 tablespoon toasted sesame oil (for meatballs)
• 1 pound lean ground chicken (or ground turkey)
• 1 egg
• ½ cup panko or gluten free breadcrumbs
• 2 green onions, finely diced (about ¼ cup)
• ½ cup finely diced cilantro
• 2 cloves garlic, minced
• ½ tablespoon fresh grated ginger
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon toasted sesame oil (for broccoli)
• 3-4 cups broccoli florets
• Coconut rice or brown rice, for serving
• Scallions, cilantro, and chopped roasted peanuts for topping

Instructions

1. Step 1: In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, ginger, garlic, brown sugar, and arrowroot starch until smooth. Set aside the sauce.
2. Step 2: In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, garlic, ginger, cayenne pepper, salt, and black pepper. Mix well using clean hands and form into 16 golf ball-sized meatballs.
3. Step 3: Heat 1 tablespoon toasted sesame oil in a large deep skillet over medium-high heat. Add meatballs and brown on all sides, cooking until the internal temperature reaches 165°F, about 10-12 minutes. You may need to cook them in batches to avoid overcrowding. Transfer cooked meatballs to a plate and keep the skillet hot.
4. Step 4: Wipe the skillet clean, add another tablespoon of toasted sesame oil, then add broccoli florets. Cook, stirring frequently, for 6-8 minutes until broccoli is tender but still crisp, and has some golden, charred spots.
5. Step 5: Return the meatballs to the skillet with the broccoli. Pour the prepared sauce over and simmer gently on low heat until the sauce thickens slightly, about 2-5 minutes.
6. Step 6: Serve the meatballs and broccoli over coconut or brown rice. Garnish with scallions, cilantro, and chopped roasted peanuts if desired.

Tips & Variations

• Use ground turkey as a leaner alternative to chicken without sacrificing flavor.
• Add extra chili paste if you prefer a spicier sauce.
• For a nut-free version, omit peanuts and use toasted pumpkin seeds for crunch.
• Make the sauce ahead of time to let the flavors develop even more.
• Substitute broccoli with other sturdy vegetables like green beans or snap peas for variety.

Storage

Store leftover meatballs, broccoli, and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm. If the sauce has thickened too much after refrigeration, add a splash of water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, you can freeze the cooked meatballs without sauce in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating with the sauce and broccoli.

What can I use instead of arrowroot starch?

Cornstarch works well as a substitute to thicken the sauce. Use the same quantity called for in the recipe, and whisk it in thoroughly to avoid lumps.

Sweet and Spicy Sesame Chicken Meatball Bowls Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

These Sweet and Spicy Sesame Chicken Meatball Bowls are a flavorful and satisfying meal featuring juicy, ginger-infused chicken meatballs cooked to perfection in a skillet, tossed with tender charred broccoli, and coated in a sticky, spicy ginger sesame sauce. Served over coconut or brown rice and topped with fresh scallions, cilantro, and crunchy roasted peanuts, this dish offers a perfect balance of sweet, heat, and nutty flavors for a wholesome, restaurant-quality dinner you can make on your stovetop.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Sweet and Spicy Ginger Sesame Sauce

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

Meatballs

• 1 tablespoon toasted sesame oil
• 1 pound lean ground chicken (or substitute ground turkey)
• 1 egg
• ½ cup panko or gluten free breadcrumbs
• 2 green onions, finely diced (about ¼ cup)
• ½ cup finely diced cilantro
• 2 cloves garlic, minced
• ½ tablespoon fresh grated ginger
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• Freshly ground black pepper, to taste

Broccoli

• 1 tablespoon toasted sesame oil
• 3–4 cups broccoli florets

For Serving

• Coconut rice or brown rice
• Scallions, sliced
• Cilantro, chopped
• Chopped roasted peanuts

Instructions

1. Make the Sauce: In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, fresh grated ginger, minced garlic, brown sugar, and arrowroot starch (or cornstarch) until smooth and well combined. Set aside.
2. Prepare the Meatballs: In a large bowl, combine the ground chicken, egg, panko breadcrumbs, diced green onions, cilantro, minced garlic, grated ginger, cayenne pepper, salt, and black pepper. Use clean hands to mix thoroughly and form into 16 golf ball-sized meatballs.
3. Cook the Meatballs: Heat a large deep skillet over medium-high heat and add 1 tablespoon toasted sesame oil. Add the meatballs in batches without overcrowding, browning on all sides until cooked through and an internal temperature of 165°F (74°C) is reached, about 10-12 minutes total. Transfer cooked meatballs to a plate and set aside. Keep the skillet on heat.
4. Cook the Broccoli: Wipe the skillet clean and add 1 tablespoon toasted sesame oil. Add broccoli florets and cook, stirring frequently, for 6-8 minutes until broccoli is slightly tender but still has some bite, and develops charred, golden, and crispy spots.
5. Combine Meatballs and Sauce: Return the cooked meatballs to the skillet with the broccoli, pour the prepared sauce over, then reduce heat to low. Simmer gently for 2-5 minutes until the sauce thickens slightly and coats the meatballs and broccoli evenly.
6. Serve: Spoon the meatballs, broccoli, and sauce over your choice of coconut rice or brown rice. Garnish with sliced scallions, chopped cilantro, and roasted peanuts for added freshness and crunch. Enjoy immediately.

Notes

• You can substitute ground turkey for chicken if preferred.
• Use gluten-free breadcrumbs to make the recipe gluten-free.
• Adjust the amount of red chili paste or cayenne pepper to control the spice level.
• Arrowroot starch can be substituted with cornstarch for thickening the sauce.
• For a nut-free version, omit the chopped roasted peanuts as a topping.
• Leftover meatballs and sauce can be refrigerated up to 3 days and reheated gently on stovetop.

Keywords: sesame chicken meatballs, spicy chicken meatballs, ginger sesame sauce, stovetop chicken meatballs, broccoli meatball bowls, sesame broccoli, Asian chicken bowl