Mini Sweet and Spicy Sesame Chicken Meatballs
- Total Time: 35 minutes
- Yield: About 40 mini meatballs (6–8 appetizer servings) 1x
Description
These mini sweet and spicy sesame chicken meatballs are a flavorful blend of ground chicken, scallions, and a hint of ginger, baked to perfection with a sweet and savory glaze.
Ingredients
- 2 lb (about 900 g) ground chicken or turkey
- 6-8 scallions, very finely diced (reserve some for serving)
- 1 small piece fresh ginger, peeled and grated (optional)
- 1-2 small Thai chili peppers, very finely minced (or 1 jalapeño, or a pinch of ground red chili)
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice vinegar
- 2 tbsp honey, plus more for drizzling at the end
- 3 1/2 tbsp sesame seeds, divided (reserve about 1 1/2 tbsp for rolling and finishing)
- 10 dried apricots (or 1/3 cup dried dates), very finely diced
- Sea salt or kosher salt, to taste
- 1/4 cup (60 ml) fresh flat-leaf parsley, mint, Thai basil, regular basil, or cilantro, chopped
- Neutral oil (such as peanut or vegetable oil), for pan-frying
- Lemon or lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken or turkey, scallions, ginger, chili pepper, cumin, smoked paprika, soy sauce, sesame oil, honey, rice vinegar, 2 tbsp of the sesame seeds, dried fruit, salt, and fresh herbs. Mix thoroughly until well combined.
- Wet your hands with cold water. Scatter the remaining sesame seeds on a plate. Form the mixture into small meatballs about 1 inch in diameter, then roll each briefly in the sesame seeds to coat.
- Place the meatballs on the prepared baking sheet, leaving a little space between each one.
- Bake for 12–15 minutes, until cooked through and golden brown.
- Remove from the oven and let cool slightly. Drizzle with a little extra honey, scatter over the reserved scallions and fresh herbs, and serve with lemon or lime wedges.
Notes
- These meatballs can be made ahead and kept in the refrigerator for up to 3 days — reheat in the oven at 350°F (175°C) for 8–10 minutes.
- For a spicier kick, add an extra Thai chili or a pinch of crushed red pepper flakes to the mix.
- Serve with steamed rice or as an appetizer with toothpicks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Sodium: 750
- Fat: 18
- Carbohydrates: 12
- Fiber: 1
- Protein: 28
- Cholesterol: 95
If You Liked This Recipe, You’ll Love These
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- Kolkata-Style Spicy Chili Chicken
- Grilled Chili Sesame Chicken
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Why does the recipe include dried apricots or dates in a savoury meatball?
The 10 finely diced dried apricots (or 1/3 cup dried dates) add a subtle fruity sweetness that balances the heat from the Thai chili and the saltiness of the soy sauce — a classic sweet-and-spicy contrast. They’re minced fine enough to disappear into the meat mixture rather than read as a distinct ingredient.
How spicy are these meatballs, and how can I control the heat?
Heat level is flexible: the recipe calls for 1 to 2 small Thai chili peppers, or 1 jalapeño, or a pinch of ground red chili. For a spicier result, the notes suggest adding an extra Thai chili or a pinch of crushed red pepper flakes to the mix.
Why wet your hands when shaping the meatballs?
The instructions specifically say to wet your hands with cold water before forming each meatball. The mixture is quite sticky from the sesame oil and honey, and damp hands prevent the meat from clinging to your palms, making it easier to roll smooth, even balls about 1 inch in diameter. 
Can these be made ahead, and how do you reheat them?
Yes — the notes say the meatballs can be made ahead and kept in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8 to 10 minutes to warm them through without drying them out.
